Crispy Sweet Potatoes with Spiced Tahini Dressing
Looking for an easy yet elevated side dish? Look no further because these crispy sweet potatoes with spiced tahini dressing are so good!
Topped with sesame seeds and fresh cilantro this easy dish is well balanced and flavorful. If you’re not a fan of cilantro, you can use chopped green onion or chives instead. Serve these crispy sweet potatoes alongside your favorite protein. Grilled chicken, salmon or shrimp would all taste great! LMK if you give this simple yet delicious recipe a try.
How to Make Crispy Sweet Potatoes with Spiced Tahini Dressing
Microwave Instructions
Run the sweet potatoes under water and pierce the skin 4-5 times with a knife or fork. DO NOT skip this step. Otherwise, the potatoes can explode in the microwave. Next, wrap them in a clean kitchen towel or paper towels. Dampen the towel with a splash of water and microwave for 4-5 minutes. If they are not soft, continue to microwave in 1-minute increments. Once fork tender, let the potatoes cool. Cooking time will vary based on the size of the potatoes.
Make the Spiced Tahini Dressing
While the potatoes are in the microwave, combine tahini, maple syrup, fresh squeezed lemon juice, cumin, fine sea salt, and garlic powder in a mixing bowl. Whisk well then slowly whisk in the water. Once the dressing is smooth and creamy you can enjoy!
Pro Tips: Also, be sure to mix the tahini well before adding it to your bowl. Tahini tends to separate in its container, so mix it well before measuring it out. If you like a thin dressing add more water. Also, you can add ¼ to ½ teaspoon of cumin. For a hint of cumin use ¼ teaspoon, for more of a kick add ½ teaspoon.
Make the Dish
Slice the baked potatoes in half. Heat a cast iron skillet over medium high heat. Add the avocado oil. Once the oil is hot, scoop in the sweet potato filling into the pan leaving behind the skin. Season with a pinch of kosher salt and a few turns of cracked black pepper. Sauté for 3-4 minutes until they form a golden-brown crispy crust. Remove from the heat.
Add to a serving bowl, top with a drizzle of spiced tahini dressing, a sprinkle of sesame seeds and some fresh cilantro leaves. Option to add a squeeze of fresh lemon! Serve warm and enjoy.
Crispy Sweet Potatoes with Spiced Tahini Dressing
Ingredients
Sweet Potatoes
- 2 sweet potatoes, baked or microwaved
- 2 tablespoons avocado oil
- pinch kosher salt
- few turns cracked black pepper
Spiced Tahini Dressing
- ¼ cup tahini
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon maple syrup
- ¼ – ½ teaspoon cumin, depending on preferred spice level
- ¼ teaspoon garlic powder
- pinch fine sea salt
- 3 tablespoons water, add more for an even thinner dressing
Garnishes
- pinch sesame seeds
- cilantro
Instructions
How to Make Crispy Sweet Potatoes with Spiced Tahini Dressing
Microwave Instructions
- Run the sweet potatoes under water and pierce the skin 4-5 times with a knife or fork. DO NOT skip this step. Otherwise, the potatoes can explode in the microwave. Next, wrap them in a clean kitchen towel or paper towels. Dampen the towel with a splash of water and microwave for 4-5 minutes. If they are not soft, continue to microwave in 1-minute increments. Once fork tender, remove and let the potatoes cool. Cooking time will vary based on the size of the potatoes.
Make the Spiced Tahini
- While the potatoes are in the microwave, combine tahini, maple syrup, fresh squeezed lemon juice, cumin, fine sea salt, and garlic powder in a mixing bowl. Whisk well then slowly whisk in the water. Once the dressing is smooth and creamy you can enjoy!Pro Tips: Also, be sure to mix the tahini well before adding it to your bowl. Tahini tends to separate in its container, so mix it well before measuring it out. If you like a thin dressing add more water. Also, you can add ¼ to ½ teaspoon of cumin. For a hint of cumin use ¼ teaspoon, for more of a kick add ½ teaspoon.
Make the Dish
- Slice the baked potatoes in half. Heat a cast iron skillet over medium high heat. Add the avocado oil. Once the oil is hot, scoop in the sweet potato filling into the pan leaving behind the skin. Season with a pinch of kosher salt and a few turns of cracked black pepper. Sauté for 3-4 minutes until they form a golden-brown crispy crust. Remove from the heat. Add to a serving bowl, top with a drizzle of spiced tahini dressing, a sprinkle of sesame seeds and some fresh cilantro leaves. Option to add a squeeze of fresh lemon! Serve warm and enjoy.
