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Sweet Potatoes with Tamarind and Tahini

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

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

Ingredients

  • 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

Instructions

To make the Tahini Sauce:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.