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Roasted Sweet Potatoes with Pistachio Dukkah & Tahini

This side dish is so hearty and satisfying that it could be a main dish.


Everything comes alive with this dish: flavors, colors, and textures

Roasted sweet potato wedges are delectable no matter what you do them. Adding dukkah and tahini makes them extraordinary. Equal parts sweet and savory, bright and earthy, creamy and coarse, every bite of this easy yet sophisticated dish will have your mouth watering. Dukkah is an Egyptian nut-herb-spice blend traditionally made with hazelnuts, sesame seeds, coriander, mint, cumin, and salt and pepper. That particular blend would pair beautifully with these roasted sweet potatoes, but I switched it up using some pistachios, coriander, and fennel seed. Make this recipe your own...just be sure to make it!

Equipment: cutting board; chef’s knife; measuring spoons; miniature food processor or spice grinder; small and large mixing bowls; rubber spatula or wooden spoon; sheet pan; offset metal spatula; spoon or small whisk


Pistachio Dukkah Ingredients:

¼ cup roasted, shelled pistachios

1 teaspoon fennel seeds

1 teaspoon coriander seeds

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


Sweet Potato Ingredients: 3 large or 5 medium sweet potatoes or jewel yams

2 tablespoons olive oil 1 tablespoon garlic powder

2 teaspoons smoked paprika

1 teaspoon kosher salt ¼ cup tahini 2-3 tablespoons warm water juice of half a lemon

1. In mini food processor or spice grinder, pulse the pistachios, fennel seeds, coriander seeds, salt, and pepper until a coarse meal forms. Set aside.


2. Preheat the oven to 425°F.



3. Slice the sweet potatoes lengthwise into quarters or sixths, depending on size. Place them in a large mixing bowl and toss well to coat with olive oil.


4. Sprinkle the sweet potato wedges with the garlic powder, paprika, and salt, mixing well to coat evenly.


5. Place the sweet potato wedges on a rimmed baking sheet, flesh side down. Bake for 15 minutes. Remove from the oven and carefully flip the wedges over onto the other flesh side using an offset metal spatula. Bake for 5-10 minutes longer.


6. While the sweet potatoes roast, prepare the tahini sauce. In a small bowl, whisk the tahini, lemon juice, and warm water until smooth and thin enough to drizzle, adding more warm water a teaspoon at a time until the desired consistency is reached.


7. Remove the sweet potatoes from the oven. Drizzle with the tahini sauce and sprinkle with the dukkah. Serve immediately.


Makes 6-8 side dish servings.



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