Sweet potato salad with tahini

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.

Put the tahini butter in a small bowl. Squeeze inside the lemon juice. Stir gently with a spoon until the tahini butter begins to thicken and harden. Gradually stir in some water until the texture is smooth and velvety. Put it a side.
Slice the onion as thin as possible (Japanese mandoline does a great job). Set the onion a side. Dry the parsley leaves with a kitchen towel, then roughly chop them.
Put the roasted sweet potatoes in a medium size bowl, add the onions and parsley, and pour the tahini dressing over. Sprinkle nuts, salt and peppers and serve. You can toss gently and then serve but it looks nicer before tossing.