This warmly spiced sweet potato dish takes inspiration from tzimmes, a classic Ashkenazi Jewish side of root vegetables and dried fruit, simmered together in orange juice. To facilitate caramelization and coax brighter flavor, we opt for roasting rather than stewing. The combination of sweet potatoes and shallots, studded with sweet-tart dried cherries, is both familiar and unique, especially when enhanced by coriander, caraway seeds and strips of orange zest. The finishing touches are a citrus-tahini drizzle and a smattering of vibrant pistachios, bringing nutty richness and crunch to each bite. This dish is delicious both warm and at room temperature; if opting for the latter, be sure to hold off on adding the tahini sauce and nuts until ready to serve.