Rosemary Sweet Potatoes with Maple Tahini dipping sauce

This has been one of my classics that I’ve been making since college. It’s super simple with sweet potatoes, garlic, onion and rosemary, paired with a sweet and salty, creamy, tahini-based dipping sauce for a healthy snack or a mini meal.  Enjoy!

Ingredients (for about 5 servings:
Sweet Potatoes:
1. 5 sweet potatoes
2. 1-2 rosemary sprigs (If anyone lives in SF and needs some, we have an abundant bush and happy to give some away!)
3. 1 garlic clove
4. 1 small red onion
5. Olive oil
6. Salt


Tahini Sauce:
1.5 tbspn tahini
2. 1 tbspn maple syrup
3. Sea salt to taste

Directions:
1. In a large pot boil water and once boiling, submerge the sweet potatoes for about 10 minutes.  This will cook them through only partially and will make them easier to slice into wedges and you won’t need to bake as long.
2. Once cooked, slice the sweet potatoes into wedges and put these in a baking pan. 
3. Toss all other ingredients — onion, garlic, rosemary — in the baking pan and generously drizzle some olive oil on top, and add some salt sprinkles on top as well.
4. Bake at 375 for ~50 min.  At the midpoint toss around to prevent some pieces from burning.

Sauce:
To make the sauce, in a small mixing bowl combine the tahini and maple syrup.  Add just a touch of salt . Optional: If this is too sweet for you and you want to balance out the sweetness, 1 tbspn of garlic olive oil will mellow out the sweet profile. 

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