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Sweet Potatoes With Maple Tahini

4.4

(26)

Sweet Potatoes With Maple Tahini recipe
Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

Chef Sophia Roe, the host of Counter Space on Vice, has some sweet potato intel: Keep your baking sheet in the oven as it preheats so the sweet potatoes start to sizzle and crisp as soon as they hit the pan, cutting down on cooking time. The next time you scan the bins of sweet potatoes at your grocery store or farmers market, look for the variety known as Okinawan (or sometimes Hawaiian) sweet potatoes. They have beige skins and intensely bluish-purple flesh that’s dry and starchy and ideal for roasting or frying. If you can’t find Okinawans, look for other tan or purple-skinned varieties such as Japanese sweet potatoes.

Recipe information

  • Yield

    4 Servings

Ingredients

2½

lb. Okinawan or Japanese sweet potatoes (about 5 medium), scrubbed, cut into ¼"-thick wedges

4

Tbsp. avocado or vegetable oil, divided

Kosher salt, freshly ground pepper

½

cup tahini

2

Tbsp. Champagne vinegar or white wine vinegar

1

Tbsp. plus 1 tsp. pure maple syrup

2

tsp. finely grated lemon zest

1

Tbsp. fresh lemon juice

3

Tbsp. pine nuts

¼

cup chopped dill

Flaky sea salt

Preparation

  1. Step 1

    Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 375°. Toss sweet potatoes in a large bowl with 2 Tbsp. oil; season with kosher salt and pepper. Carefully spread out half of sweet potatoes in a single layer on each baking sheet. Roast, turning halfway through, until golden brown, 30–35 minutes.

    Step 2

    Meanwhile, whisk tahini, vinegar, maple syrup, lemon zest, lemon juice, remaining 2 Tbsp. oil, and 2 Tbsp. water in a small bowl; season maple tahini with kosher salt and pepper.

    Step 3

    Toast pine nuts in a dry medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

    Step 4

    Spoon some maple tahini into shallow bowls or onto plates and arrange potatoes on top. Scatter dill and pine nuts over and sprinkle with sea salt.

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Reviews (26)

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  • The sauce separated and turned into a thick glue-y paste. Almost like a sugar-y peanut butter. The potatoes were delicious. I cook them at a higher heat though - between 400-425.

    • LAUREN GOODMAN

    • Marin County, CA

    • 4/30/2023

  • Way too much vinegar and too much lemon zest.

    • Anonymous

    • Calgary

    • 12/31/2022

  • Anything can get crispy (or at least more textured) with enough oil

    • Caroline

    • 10/27/2022

  • All I could taste was the white wine vinegar. It was way too over powering. Either cut out the vinegar or add way less.

    • Anonymous

    • Tampa, FL

    • 11/17/2021

  • This was really tasty! Were the sweet potatoes crispy? No, but still very good. I had some halloumi I needed to use so I threw that in as well and it worked great! Will definitely make again.

    • Katie

    • Vancouver, Canada

    • 10/14/2021

  • Why it always says “crispy sweet potatos”? You cannot make them crispy ever... the type of starch And fibre they have cannot do this possible At least once they are dehydrated previously and cook in the oven drizzled with lot of oil

    • Xiomara

    • Canada

    • 1/21/2021

  • Wow wow wow!!!! I’m not usually a potato fan, but I am now! These are delicious and super easy to follow for us non experienced cooks.

    • Ngozi

    • Lagos, Nigeria

    • 12/31/2020