Get ready to transform your dinner routine with a mouthwatering fusion of Mexican-inspired spices and creamy Middle Eastern tahini! These roasted sweet potato wedges are not just a side dish – they're a culinary adventure that will tantalize your taste buds and impress even the pickiest eaters. Imagine golden, crispy sweet potato wedges with a perfect balance of spicy chili and nutty tahini, creating a dish that's both comforting and exciting.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash the sweet potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the sweet potatoes lengthwise into even wedges, approximately 1-inch thick, ensuring uniform cooking.
- In a large mixing bowl, toss the sweet potato wedges with olive oil, chili powder, and salt. Make sure each wedge is evenly coated with the seasoning mixture.
- Arrange the seasoned sweet potato wedges on the prepared baking sheet, ensuring they are spread out in a single layer without overcrowding to promote even roasting.
- Roast in the preheated oven for 25-30 minutes, turning the wedges halfway through cooking. The sweet potatoes should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the tahini drizzle by whisking the tahini until smooth. If needed, add a small amount of warm water to achieve a pourable consistency.
- Once sweet potatoes are done, remove from the oven and immediately drizzle with the tahini sauce.
- Garnish with freshly chopped cilantro leaves, adding a bright, fresh flavor and vibrant green color to the dish.
- Serve hot directly from the baking sheet, allowing guests to enjoy the warm, spiced sweet potatoes with creamy tahini sauce.
Tips
- Choose firm, uniform sweet potatoes to ensure even cooking and beautiful presentation.
- Make sure to cut your sweet potato wedges to the same thickness (about 1-inch) for consistent roasting.
- Don't overcrowd the baking sheet – give each wedge some space to become crispy and caramelized.
- For extra flavor, you can add a pinch of smoked paprika or cumin to the chili powder seasoning.
- If your tahini is too thick, thin it with warm water or a splash of lemon juice for a perfect drizzling consistency.
- Fresh cilantro is key – chop it just before serving to maintain its bright flavor and color.
- Serve immediately for the best texture, with the sweet potatoes still warm and crispy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
