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Tahini-Roasted Sweet Potatoes with Za’atar
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.
4
Servings
50 minutes
20 minutes active
Ingredients
-
⅓
cup plus 3 tablespoons tahini, divided
-
2
tablespoons extra-virgin olive oil
Directions
-
01Heat the oven to 450°F with a rack in the lower-middle position. Line a rimmed baking sheet with kitchen parchment. In a small bowl, whisk together the ⅓ cup tahini and oil; set aside.
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February 7, 2024
Tangy and delicious
Made exactly as written and they were delicious. The spice blend and lime added a nice tangy element that toned down the sweetness of the potatoes. I wasn’t sure what the tahini would taste like and was pleasantly surprised that it added a nice flavor, even though it really didn’t taste like tahini at all once roasted. I made this with hamburgers seasoned with za’atar and added some of the yogurt mix on top of the meat as well. Loved it.
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