Sweet Potato Wedges with Tahini and Sesame
| Serves | 4 |
|---|---|
| Menu Part | Side Dish |
Chef Vivian Howard
Chef & the Farmer Restaurant
Kinston, N.C.
Chef Howard’s sweet potato wedges make for a lusty and nutritious autumnal side dish. Loaded with beta carotene, fiber and potassium, the sweet potatoes are roasted until crispy on the outside and creamy in the center, then drizzled with a tahini mixture and topped with sesame seeds, making this dish a healthy crowd pleaser for children and adults alike.
Ingredients
1 med. to large sweet potato, peel on, cut into 8 to 10-in. thick wedges
2 tbsp. extra virgin olive oil
1 1/4 tsp. salt, divided
3 tbsp. tahini
2 tbsp. honey
3 tbsp. fresh lemon juice
1 tsp. toasted sesame oil
2 tsp. sesame seeds
Steps
1. Preheat oven to 400 F.
2. In medium mixing bowl, toss sweet potato wedges with olive oil and 1 teaspoon of salt. Arrange on baking sheet flesh side down so they’re not touching. Slide baking sheet onto middle rack of oven and roast for 20 minutes. Take potatoes out and flip so that opposite side touches baking sheet. Roast for an additional 20 minutes. Potatoes should be brown, crisp on all sides and creamy in center.
3. In small mixing bowl, whisk together tahini, honey, lemon juice, sesame oil and remaining 1/4 teaspoon salt.
4. When potatoes are done, lay them in a single layer on serving platter and drizzle them liberally with tahini mixture. Sprinkle with sesame seeds and serve at room temperature. Optional garnishes include fresh cilantro, sliced scallion, parsley or mint.
Photo courtesy of North Carolina Sweet Potato Commission