The Almond Eater

These tahini sweet potato wedges are roasted to perfection then topped with a simple, flavorful cilantro tahini sauce. 

All hail sweet potatoes! No seriously, I’m obsessed. While others enjoy eating sweet potatoes with cinnamon and sugar, I much prefer them in savory form. Maybe because of my deep love for sweet potato fries? Whatever the reason, I was determined to make a savory sweet potato recipe that uses tahini, and friends, this is it!

These sweet potato wedges are roasted to perfection then paired with farro (such an underrated grain!) and a simple cilantro tahini sauce. 

CILANTRO TAHINI SAUCE INGREDIENTS

• cilantro
• raw cashews
• tahini
• lemon juice
• salt and pepper 

TIPS FOR MAKING TAHINI SWEET POTATO WEDGES

Slice them on the thinner side: Even though these are potato wedges and not fries, you want to slice them on the thinner side if possible. This allows them to cook faster and crisp up nicely on the edges. 

Oil is key: Both the amount of oil you use and the kind are important. You don’t want to skimp on oil or the potatoes won’t roast as well; but, if you use too much, they’ll be soggy. I don’t typically measure oil, but for the sake of the recipe, I’d say start with two tablespoons and go from there. I nice drizzle should do the trick. As for the kind of oil, I almost always recommend either olive oil or avocado oil because they have a neutral taste and pair well with roasted vegetables. 

Don’t crowd the baking sheet: Again, over-crowding the baking sheet won’t allow the potatoes to roast. If you need to, use two baking pans. 

Serve them with a grain: This recipe calls for farro—you want to serve the potatoes on top of a grain. But, you could also use brown rice, quinoa or barley instead if you prefer. 

OTHER SIDE DISHES

• honey roasted tomatoes
• cucumber spears with whipped feta
• feta harissa roasted carrots

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