by Marilena Leavitt November 20, 2018 0 Comments

Can we have this dish every night? We love this combination of sweet potatoes and tahini sauce - it hits the spot every time. And the best part is that it feels indulgent, but is full of plant-based nutrients! 

INGREDIENTS (Serves 4) 

2 large sweet potatoes 

2-3 TBSP. Kosterina extra virgin olive oil 

⅔ tsp. sea salt 

¼ tsp. freshly ground pepper 

¼ tsp. smoked paprika 

¼ tsp. ground cumin 

¼ tsp. chili powder 

--- fresh cilantro, chopped 

 

INSTRUCTIONS

  1. Wash and scrub well the sweet potatoes.  

 

2.Preheat the oven to 450°F. 

 

3.Cut the potatoes in half and then cut each half into four equal size wedges. Depending on the size of your potatoes, you can cut them in smaller pieces. Adjust the cooking time accordingly. 

 

4.In a medium bowl, mix together the olive oil with the seasoning and spices. Add the potatoes and toss until everything is combined evenly. Line a baking sheet with parchment paper and arrange the wedges of the sweet potatoes on it.  

 

4.Bake the potatoes for about 20-25 minutes, turning once. When they are done, they should be nicely browned and crispy on the outside. Sprinkle some coarse sea salt and fresh cilantro and serve with the creamy tahini sauce. 

 

 

Creamy Tahini Sauce 

 ½ cup tahini 

4 TBSP. lemon juice 

¼ cup fresh cilantro or flat leaf parsley 

1 garlic clove, minced 

3 TBSP. Kosterina extra virgin olive oil 

½ tsp. sea salt 

¼ tsp. freshly ground pepper 

 

1.Place all the ingredients in a small food processor and process. Place in a glass container with a lid and save in the fridge until ready to use.

Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



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