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Sweet potatoes with tahini sauce

Delicious "Ottolenghi-style" roasted sweet potatoes with onions, tahini sauce and Za'atar
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Sweet potatoes, Tahini, Vegan, Vegetarian
Servings: 4

Ingredients

  • 3-4 sweet potatoes medium sized
  • 2 red onions large
  • 2 tbsp olive oil extra virgin
  • 2 tbsp almond butter
  • 1 tsp salt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1-2 tbsp water
  • 1/2 tsp salt
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp thyme frozen
  • 1 tbsp sumac
  • 1/2 tsp salt
  • 1-2 tbsp yogurt greek or turkish (optional)

Instructions

  • Pre-heat the oven at 220°C
  • Peel and cut in wedges or half slices (about 1cm thick)
    3-4 sweet potatoes
  • Cut in wedges (about 1cm thick)
    2 red onions
  • Line a baking tray with parchment paper
  • Mix the sweet potatoes and the onions and spread on the baking tray
  • Mix into a sauce and sprinkle onto the vegetables
    2 tbsp olive oil, 2 tbsp almond butter, 1 tsp salt
  • Put the tray in the oven and roast for 20 minutes
  • Mix into a yogurt-like sauce
    2 tbsp tahini, 1 tbsp lemon juice, 1-2 tbsp water, 1/2 tsp salt
  • Gently warm the sesame seeds in a pan until they are golden. Careful not to burn them!
    1 tbsp white sesame seeds, 1 tbsp black sesame seeds
  • To make the Za'atar, add to the roasted sesame seeds and mix while they are a little hot
    1 tbsp thyme, 1 tbsp sumac, 1/2 tsp salt
  • Once the sweet potatoes are roasted (they should be soft to the tip of a knife but not soggy), pour them onto a serving dish, sprinkle over the tahini sauce (reserve the remaining sauce if there is any and serve on the side). Then sprinkle the Za'atar mix over the dish.
  • Sprinkle with yogurt (optional)