Sweet Potatoes with Tamarind and Tahini

Name: Sweet Potatoes with Tamarind and Tahini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 Servings
Ingredients: 2 large sweet potatoes; canola oil; sea salt; 1/4 cup (54 grams) Tahini Sauce; 3 tablespoons (45 ml) tamarind syrup; 2 tablespoons (8 grams) cilantro; maldon salt; extra virgin olive oil; 1 cup (230 grams) tahini; 1 tablespoon (13 grams) homemade thick yogurt; 1 tablespoon (15 ml) fresh lemon juice; 2 garlic cloves; 3/4 cup (180 mL) water; sea salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -6 Servings
Course
Side Dish
Cuisine
International

Sweet Potatoes with Tamarind and Tahini

Iris Warren

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A recipe for Sweet Potatoes with Tamarind and Tahini from the cookbook, The New Mediterranean Table, written by Sameh Wadi.

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Ingredients

Servings

2 large sweet potatoes peeled and cut into 1/2 inch (13 mm) rounds
canola oil
sea salt
1/4 cup (54 grams) Tahini Sauce (recipe below)
3 tablespoons (45 ml) tamarind syrup or pomegranate molasses
2 tablespoons (8 grams) cilantro coarsely chopped
maldon salt
extra virgin olive oil for garnish

Tahini Sauce:

1 cup (230 grams) tahini
1 tablespoon (13 grams) homemade thick yogurt or Greek yogurt
1 tablespoon (15 ml) fresh lemon juice
2 garlic cloves finely grated
3/4 cup (180 mL) water plus more as needed
sea salt

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Instructions

To make the Tahini Sauce:

Combine all the tahini ingredients in a medium bowl, season with salt and whisk until incorporated. The mixture will seize up at first and separate. You may need to add 1-2 tablespoons (15-30 ml) of water to get it to the perfect consistency, which is the consistency of thick cream.

To make the Sweet Potatoes with Tamarind and Tahini:

Preheat the oven to 450˚F (232˚C). In a large bowl, toss the sweet potatoes with a drizzle of canola oil and season with sea salt.
Spread out the sweet potatoes in one layer on a parchment-lined baking sheet, and roast for 20-30 minutes, until brown and soft when pricked with a fork.
Place the roasted sweet potatoes on a platter. Drizzle the tahini sauce in thin streams over the sweet potatoes and repeat with the tamarind syrup. Finish with the cilantro, a light sprinkling of Maldon salt and a drizzle of olive oil.