Sweet Potatoes with Tamarind and Tahini
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6 Servings
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Course
Side Dish
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Cuisine
International
Sweet Potatoes with Tamarind and Tahini
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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
- 2 sweet potato peeled and cut into 1/2 inch (13 mm) rounds, large
- canola oil
- salt sea salt
- 1/4 cup tahini sauce recipe below, 54 grams
- 3 tablespoons tamarind syrup or pomegranate molasses, 45 ml
- 2 tablespoons cilantro coarsely chopped, 8 grams
- maldon salt
- extra virgin olive oil for garnish
Tahini Sauce:
- 1 cup tahini 230 grams
- 1 tablespoon yogurt or Greek yogurt, 13 grams, homemade, thick
- 1 tablespoon lemon juice fresh, 15 ml
- 2 garlic finely grated, cloves
- 3/4 cup water plus more as needed
- salt sea salt
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.
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Overall Rating
5
2 reviews
Excellent
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