Sweet Potatoes With Maple Tahini

Sweet Potatoes With Maple Tahini

By Sophia Roe
Total time 40 minutes
Serves 4
Chef Sophia Roe, the host of Counter Space on Vice, has some sweet potato intel: Keep your baking sheet in the oven as it preheats so the sweet potatoes start to sizzle and crisp as soon as they hit the pan, cutting down on cooking time. Look for Okinawan (sometimes call Hawaiian) sweet potatoes. They have beige skins and intensely bluish-purple flesh that’s dry and starchy and ideal for roasting or frying. If you can't find Okinawans, other tan- or purple-skinned varieties, such as Japanese sweet potatoes, will work instead.

Ingredients

INGREDIENTS

1⁄2 cup Seed + Mill Organic Tahini

21⁄2 lb. Okinawan or Japanese sweet potatoes (about 5 medium), scrubbed, cut into 1⁄4"-thick wedges
4 Tbsp. avocado or vegetable oil, divided

Kosher salt, freshly ground pepper

2 Tbsp. Champagne vinegar or white wine vinegar

1 Tbsp. plus 1 tsp. pure maple syrup
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
3 Tbsp. pine nuts
1⁄4 cup chopped dill
Flaky sea salt

Preparation

STEP 1

Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 375°. Toss sweet potatoes in a large bowl with 2 Tbsp. oil; season with kosher salt and pepper. Carefully spread out half of sweet potatoes in a single layer on each baking sheet. Roast, turning halfway through, until golden brown, 30–35 minutes.

STEP 2

Meanwhile, whisk tahini, vinegar, maple syrup, lemon zest, lemon juice, remaining 2 Tbsp. oil, and 2 Tbsp. water in a small bowl to combine; season maple tahini with kosher salt and pepper.

STEP 3

Toast pine nuts in a dry medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

STEP 4

Spoon some maple tahini into shallow bowls or onto plates and arrange potatoes on top. Scatter dill and pine nuts over and sprinkle with sea salt.

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