Roasted Sweet Potatoes with Creamy Tahini Chili Sauce
This dish is so easy yet impressive it could just as easily be made on a Tuesday evening or hang with the turkey and stuffing on the Thanksgiving table. By far the easiest way to prepare sweet potatoes—no peeling! Sliced, then tossed with five spice and cumin and then roasted to tender perfection. In the meantime, a very fridge and pantry friendly creamy sauce is made from tahini, chili crisp and honey with a final swirl of Greek yogurt—it hits all the notes—sweet, heat, savory, nutty, zesty—this sauce would play very well with other roasted veg or poultry, or even as a sandwich spread.
Serves 6
INGREDIENTS
3 sweet potatoes, unpeeled, trimmed and cut into ½” slices
2 tbsp olive oil, plus more for finishing
1 tsp five spice powder
½ tsp ground cumin
½ cup tahini
1-2 tbsp water
1 tbsp honey
1 tbsp rice wine vinegar
1 tbsp chili crisp, or more to taste, plus more for finishing
Juice and zest of 1 orange
1/3 cup plain Greek yogurt
Flat leaf parsley, for garnish
Kosher salt
Black pepper
METHOD
Preheat oven to 425F.
In a large bowl, add sweet potatoes along with olive oil, five spice and cumin. Season with salt and pepper and toss to coat. Arrange in a single layer on a sheet pan and roast for 40 minutes or until browned and tender.
In the meantime, make the sauce. In a medium bowl, mix tahini, water, honey, rice wine vinegar, chili crisp, orange zest and juice and season with salt and pepper. If needed, add another tablespoon of water, and mix until combined and creamy. Add yogurt and mix until just combined (I like it if there are some swirls of yogurt still).
To serve, spoon sauce onto a platter and arrange sweet potatoes atop. Drizzle with more chili crisp, then finish with a glug of olive oil, garnish with parsley and serve.