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Tahini-Roasted Sweet Potatoes with Za’atar
50 minutes 20 minutes active
Two Middle Eastern pantry staples, tahini and za’atar, the seed and spice blend, boost the flavor of sweet potatoes. First we coat the potato wedges with tahini, za’atar and cornstarch, then roast them in a hot oven until golden brown and meltingly tender. The cornstarch helps bind the fatty tahini and produces a deliciously crisp coating. For the finishing sauce, we stir more tahini and za’atar into creamy yogurt, then add lime juice for a refreshing tang.
cup plus 3 tablespoons tahini, divided
tablespoons extra-virgin olive oil