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Roasted Sweet Potatoes with Tahini Maple Dressing

INgredients

For the Sweet Potatoes

  • 1 tablespoon SAPJACK GRADE A AMBER SYRUP
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 large sweet potatoes, halved crosswise and sliced into wedges
  • 2 tablespoons chopped cilantro, for garnish
  • 2 tablespoons toasted pine nuts, for garnish

For the Dressing

  • ¼ cup tahini
  • 2 tablespoons olive oil
  • 1 tablespoon SAPJACK GRADE A AMBER SYRUP
  • 1 clove garlic, grated
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons lemon juice

Directions

  • Heat the oven to 425°. In a large bowl, whisk together the maple syrup, olive oil, paprika, garlic, salt, and pepper. Add the potatoes and toss to coat.
  • Spread the potatoes out onto the prepared sheet. Bake until browned in some spots and tender, flipping halfway through, about 35 minutes.
  • While to potatoes roast, make the dressing. In a medium bowl whisk together the tahini, olive oil, maple syrup, garlic, salt, pepper, and lemon juice. If needed, add 1 tablespoon water to thin slightly. Set aside.
  • Arrange the potatoes on a platter. Drizzle with half the dressing and sprinkle with the cilantro and pine nuts. Serve with extra dressing on the side.