These roasted sweet potatoes with honey-tahini drizzle are soft and tender with the just the right balance of sweet and savoury. It’s a great side dish to serve at Easter, or Mother’s Day — even your next backyard dinner party.
Equipment
Here’s everything you need to make roasted sweet potatoes with honey-tahini drizzle at home:
- chef’s knife
- cutting board
- small bowl or sauce pan
- 1/2 baking sheet
- spatula
Get the full ingredients list and instructions below!
Cooking Tips
- Slice your sweet potatoes into equal pieces to get even cooking throughout. The sweet spot is between 1-2cm thick.
- Leave the peel on for extra flavour and more nutrients in every bite. Just make sure you scrub them well to get rid of any dirt.
- Serve it with… grilled balsamic lamb chops and asparagus salad.
Roasted Sweet Potatoes with Honey-Tahini Drizzle
4
servings50
minutesIngredients
3 medium sweet potatoes
2 sprigs rosemary
4 tbsp unsalted butter, melted
1 tbsp olive oil
1/2 cup chicken or vegetable stock
1/4 cup tahini
3 tbsp honey
1 tbsp sesame seeds
salt (I'm using Diamond Crystal Kosher)
Directions
Preheat oven to 450°F.
Meanwhile, wash 3 medium sweet potatoes. Cut into even slices, aiming for each piece to be between 1-2cm thick.
Transfer the sweet potato slices to a baking sheet and cover in 4 tbsp melted butter, 1 tbsp olive oil and a generous pinch of salt. Tear the rosemary leaves from their stems and sprinkle over the potatoes. Toss everything to coat, then spread them out evenly, allowing each piece to lay completely flat with no overlapping. Use a second baking sheet if you need more room.
Bake for 30 minutes, or until the bottom side is golden brown and beginning to caramelize. Flip the potatoes, then cover in 1/2 cup chicken or vegetable stock. Transfer back to the oven and cook for another 20 minutes, or until the sweet potatoes are so tender they could melt in your mouth.
Transfer the cooked sweet potatoes to a serving dish with their juices. Drizzle 1/4 cup tahini and 3 tbsp honey over top. Sprinkle with sesame seeds and serve warm. Enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know in the comments how the recipe turned out for you. It’s always nice hearing from you!