Roasted Sweet Potatoes with Whipped Tahini & Pomegranate
A vibrant and comforting dish featuring tender, caramelized sweet potatoes topped with creamy tahini sauce and juicy pomegranate seeds.
Ingredients
For the Roasted Sweet Potatoes
- 4 medium sweet potatoes, cut into wedges Choose firm sweet potatoes with smooth skin.
- 2 tbsp olive oil For coating the sweet potatoes.
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
For the Whipped Tahini Sauce
- 1/4 cup tahini
- 2 tbsp lemon juice Freshly squeezed for best flavor.
- 2 tbsp water More as needed for desired consistency.
- 1 clove garlic, minced
- 1/4 tsp salt
For Serving
- 1/2 cup pomegranate seeds
- 2 tbsp fresh parsley, chopped For garnish.
- 2 tbsp crumbled feta (optional) For an additional layer of flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, smoked paprika, salt, and black pepper until well coated.
Roasting
- Arrange the seasoned sweet potato wedges on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Whipped Tahini Sauce
- In a mixing bowl, combine tahini, lemon juice, water, minced garlic, and salt. Whisk until smooth and creamy, adding more water for desired consistency.
Serving
- Once the sweet potatoes are roasted, arrange them on a serving plate and drizzle with the whipped tahini sauce.
- Sprinkle with pomegranate seeds and chopped parsley. Optionally, add crumbled feta before serving.
Notes
For best results, choose firm sweet potatoes. Flip the wedges while roasting to ensure even cooking. Add cayenne pepper for extra heat if desired.