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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.
Course Side Dish
Cuisine N/A
Keyword roasted vegetables, side, sweet potato, tahini, tamarind, vegetable
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 -6 Servings

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:

  • 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.