Roasted Sweet Potatoes w/ Smoked Paprika Maple Tahini Sauce
For the Sweet Potatoes
4 medium or 3 large sweet potatoes
3 tablespoons oil
1 tablespoon smoked paprika
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
For the Garlic Tahini Sauce
1/4 cup tahini
1 tablespoon olive oil
2 tablespoons maple syrup or honey
1/4 cup water
1 tablespoon chopped parsley (optional)
Smoked paprika
Garlic powder
Onion powder
Zest of 1 lemon
2 tablespoons lemon juice
1/4 teaspoon salt
Directions
Preheat the oven to 400°F.
Cut the sweet potatoes into 2-inch pieces. In a large bowl, add the sweet potatoes, garlic powder, onion powder, smoked paprika, oil, salt, and pepper. Mix until well combined. Transfer to a parchment-lined sheet tray and bake for 40 to 45 minutes. Remove and set aside.
Make the garlic tahini sauce: in a bowl, add the tahini, garlic powder, onion powder, smoked paprika, lemon zest, maple syrup, parsley, lemon juice, and olive oil; mix well until incorporated. Add the water and keep whisking until the sauce is smooth, creamy, and pourable.
Transfer the roasted sweet potatoes to a serving platter, drizzle with the garlic tahini sauce, garnish with green onions, and serve.
