TAHINI MAPLE ROASTED SWEET POTATOES
Get ready to wow your Thanksgiving table (and your taste buds) with this delicious recipe: Tahini Maple Roasted Sweet Potatoes! 🥔✨ The perfect mix of sweet, savory, and nutty, this dish brings a fresh twist to a classic holiday favorite. Maple syrup and tahini create a zingy glaze that makes these sweet potatoes irresistible. While they have star potential at your Thanksgiving feast, don’t be surprised if they become a year-round staple—they’re just that good! Plus, they’re packed with fiber, vitamins, and healthy fats, making them a feel-good addition to any meal. I created the dish for four so it could be easily multiplied for your crowd as needed. The glaze is enough for at least eight servings or could be safely stored in the refrigerator for about a month.
Equipment
- two roasting trays
Ingredients
- 4 medium-sized sweet potatoes washed and cubed
- 1 ½ Tablespoons extra virgin olive oil
- ½ teaspoon sea salt + ¼ teaspoon sea salt
- freshly ground black pepper to taste
- â…“ cup maple syrup light
- 3 Tablespoons tahini paste
- 2 Tablespoons vegetable broth low sodium
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F—line two roasting pans with parchment paper.
- Toss the sweet potatoes with olive oil, ½ teaspoon sea salt, and pepper.
- Spread evenly onto the prepared baking sheets.
- Roast for 25 minutes, stirring halfway through or until the edges are browned.
- While the potatoes are roasting, whisk together the maple syrup, tahini, vegetable broth, ÂĽ teaspoon sea salt, and vanilla extract in a small bowl until smooth. Add more broth as needed to thin the sauce, but it should be the consistency of a thick salad dressing. Set aside.
- Remove the potatoes from the oven and place them in a serving dish. Pour 2-3 tablespoons of the prepared glaze over the potatoes and gently toss to coat them evenly. Sprinkle with pepper to taste. Enjoy!
Notes
The glaze could be safely stored in the refrigerator for about a month.
0 Comments