Roasted sweet potato with tahini sauce, hazelnuts, and za'atar

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 to 4 portions


The sweet potato is well-loved for its soft, brightly-coloured flesh, and is enjoyed in a variety of dishes, including purée, as fries, in soup, served "au gratin", and even stuffed! The orange flesh of the sweet potato is a nutritional superstar! One serving contains 4 times the daily recommended intake of beta-carotene. This highly-touted antioxidant contains plenty of vitamin A, and also contributes to healthy skin, eyes, and hair. Sweet potatoes also have a low glycemic index, which makes them great for those with diabetes. When cooked in the oven, sweet potatoes have a naturally sweet flavour and rich texture that, when served with a salad, makes for a filling and nutritious meal. This recipe includes crunchy roasted hazelnuts, which make a great contrast with the soft, roasted sweet potato. Za'atar is a spice blend that mixes dried thyme, oregano, savory, sesame seeds, and sumac. It can easily be found in stores that specialize in spices, or in organic grocery stores.


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How It's Made

Ingredients

  • 2 large sweet potatoes
  • Drizzle of olive oil
  • 1/2 cup of tahini sauce
  • 1 teaspoon of za'atar spice blend
  • 1/4 cup of
  • 4 sprigs of cilantro

Directions

  1. Preheat the oven to 350°F. Place the whole sweet potatoes on a baking sheet covered with parchment paper. Bake for 30 minutes.
  2. While the sweet potatoes are cooking, prepare the tahini sauce according to the recipe. Lightly toast the hazelnuts, either in a frying pan or on a baking sheet. Coarsely chop the hazelnuts once they've cooled down. Chop the cilantro. 
  3. Once the sweet potatoes are done, cut them in half lengthwise and then again crosswise. Drizzle with olive oil, season the flesh with salt and pepper, and spoon on the tahini sauce. Before serving, dust with the za'atar, and sprinkle with the hazelnuts and cilantro.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!

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