Roasted Sweet Potatoes with Miso Tahini Sauce
1½ lbs sweet potatoes, peeled and sliced into ½-inch rounds
2 Tbsp extra-virgin olive oil
1 tsp kosher salt, divided
¼ cup Soom Premium Tahini
1 Tbsp D’vash Date Syrup
1 Tbsp white miso paste
1 Tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp freshly grated ginger
Toasted sesame seeds for garnish
Preheat the oven to 425F. Place sweet potato rounds in a large bowl; toss with olive oil and ¾ tsp. salt. Arrange sweet potatoes on a rimmed baking sheet, avoiding any overlap. Bake for 30 to 35 minutes, flipping once halfway through.
Meanwhile, combine tahini, date syrup, miso, vinegar, sesame oil, ginger, and remaining ¼ tsp salt in a medium bowl; stir to combine. Gradually whisk in 3 Tbsp. water until the sauce is smooth.
Remove sweet potatoes from the oven and arrange on a plate or serving platter. Drizzle Miso-Tahini Sauce over top, and garnish with sesame seeds.
The sauce will keep in the fridge for up to one week.
Dietary Preferences: Nut-Free, Dairy-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
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