Roasted Tahini Sweet Potatoes

This easy-peasy side dish is great for weeknight dinners, meal prepping, or even for just throwing together for lunch. It goes perfectly with a protein of your choice, or paired with a fresh salad. I opt to serve these tahini sweet potatoes with a juicy baked chicken breast and fresh lemon.

Sweet potatoes are a perfect choice for a gut-friendly, nutritious side dish with really any meal. They are super rich in dietary fibers, which can help keep the digestive track moving swiftly and prevents constipation. Sweet potatoes also contain a fairly high amount of phytosterols, which are compounds known to have beneficial effects on the digestive system and reduce the risk of disease.

I start by roasting the sweet potatoes with simply good quality olive oil and sea salt, for about 45 minutes at 425 degrees Fahrenheit. This allows the sweet potatoes to naturally caramelize, giving that perfect touch of sweetness. After they are done roasting, I combine a mixture of tahini (sesame paste) and raw honey, and drizzle it directly over the roasted sweet potatoes. Garnish with a sprinkle of sesame seeds and extra sea salt, and that’s all there is to it.

Simple, delicious, and nourishing.

Roasted Tahini Sweet Potatoes

Ingredients: 

• 3-4 Large organic sweet potatoes

• Tahini (sesame paste), ¼ cup

• Extra virgin olive oil, 1 tbsp.

• Raw honey, 1 tbsp. 

• Sesame seeds, 1 tbsp. 

• Sea Salt, ½ tsp. (I use Celtic Sea Salt for its high mineral content)

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. 

2. Wash and scrub your potatoes, pat dry, and cut an “X” on the top of each to allow steam out while cooking. 

3. Drizzle extra virgin olive oil over each potato and coat each one in the oil entirely, using your hands. Sprinkle sea salt evenly on top of each potato.

4. Bake in the oven for 45 minutes until soft and tender.

5. Let cool for 5 minutes, then slice each potato open to allow excess steam out. 

6. In a small bowl, combine tahini and raw honey. Whisk until smooth.

7. Drizzle the tahini and honey mixture over each potato, and garnish with sesame seeds.