Roasted Sweet potato, Lemony tahini & Parsley

I discovered this delicious dish at a Thanksgiving dinner at friends’. I could tell immediately that it was right up my alley – humble yet sophisticated, and charming. My friend found it in the New York Times cooking section. As I mentioned in my other sweet potato posts, I’m not a big fan of sweet potatoes unless you balance their intense sweetness with spicy, nutty, and earthy flavors, and add some good amount of fat. In this case, it’s tahini. If you want to have it for lunch or dinner, add green, black, or brown lentils for extra protein.

Another option is to roast the onion with the sweet potatoes. If you do, chop the onion into large chunks.

Roasted Sweet Potato with Tahini & Parsley

Comforting side-dish or light dinner. Delicious warm and cold.
Servings: 4
Author: Shelly


  • 2 tablespoons canola or coconut oil (melt the coconut oil before - just put it on the baking paper for a minute before you add the potatoes)
  • 2 large sweet potatoes
  • ½ cup tahini butter
  • ½ lemon
  • ½ cup filtered water
  • Half small onion
  • handful parsley leaves (soaked in cold water to remove sand)
  • Salt & pepper
  • Handful toasted pine nuts or any nut of your choice- optional


  • Preheat the oven to 400°F (200°C). Line a baking pan with baking paper.
  • Wash the potatoes and scrub their skin. Dry with a clean kitchen towel and cut them into 1" x 1" dice. Pour the oil onto the baking paper and add the potatoes. Mix the potatoes with the oil, sprinkle salt over and put the baking pan into the oven for 20 minutes or until the sweet potatoes are tender.
  • Meanwhile prepare the tahini. Put the tahini in a small bowl. Squeeze in lemon juice and mix gently with a spoon. The tahini would begin to thicken. Gradually stir in the water. The tahini is ready when the texture is smooth and velvety. Set it aside.
  • Slice the onion as thin as possible (Japanese mandoline does a great job). Dry the parsley leaves with a kitchen towel and roughly chop them.
  • Put the roasted sweet potatoes in a medium size bowl, add sliced onions and chopped parsley. Pour the tahini dressing over. Sprinkle nuts and season with salt and peppers. If serving immediately to people you want to impress, then toss at the table. Other wise toss and keep in the fridge, up to 1 day. If you roasted the onions, you can keep in the fridge up to 3 days.

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