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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.