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.

From Chef Khristianne U on Instagram. Turn a side into a main.