Sweet potato is my favorite vegetable. I love to eat it in all forms. In a soup, fried, deep fried, but most of all- baked in the oven. In this recipe they come out perfectly caramelized, crisp on the outside and melting from the inside. A real treat to indulge on or to make for your friends. It’s really a great dish you can serve on your Christmas table and rest a sure everyone will love it.
Tahini is a paste made of roasted sesame seeds which makes it a great source of calcium and other minerals and vitamins. It adds a comforting creamy bitter flavor to dishes. Don’t be afraid of the bitter flavor of this one. It will go perfectly with the sweet potatoes.
Pul biber is the Turkish name of Aleppo pepper, a mild and fruity tasting variety of chili pepper that I’m quite crazy about. In the Netherlands I buy it in the Turkish stores. You can replace it with normal chili flakes.
I know tahini very well from Israel where it is always served by any meal including breakfast. Sweet potatoes are also very popular in the country where I grew up. And together, these two taste for me just like home. I really hope you enjoy it as well!
4 sweet potatoes, cut into long wedges
1/2 cup olive oil
Course sea salt
Pul bieber (aleppo pepper or chili flakes)
For the green tahini:
2/3 cup tahini
15 gram corriander
15 gram parsely
1/2 tsp salt
2 tbsp olive oil
1 tbsp lemon juice
2/3 cup water
Coat the sweet potato wedges in olive oil and with generous amounts of course sea salt and pul biber. Place on a baking sheet and bake in the oven that was preheated to 220 degrees Celsius for 30 minutes. After 15 minutes of baking open the oven and turn the sweet potato to another side. This makes them evenly crispy and prevents them to burn on the outside.
Mix the tahini, herbs, salt, olive oil, lemon and only a bit of the water in a bowl and blend with a hand mixer. Add more water if necessary and blend to reach a consistency of mayonnaise.
Serve the sweet potatoes with the green tahini and indulge into this comfort.
Photos: Lize Jansen