LOADED SWEET POTATOES
Who doesn’t like oven roasted potatoes? Let’s shake things up and create a tasty variation that can also provide extra nutrients: this is my Loaded sweet potatoes recipe. They are perfect paired with your favourite oven roasted main (be it vegetarian or not). You can also make a bigger batch and save the leftover for up to 3 days in an airtight container, just make sure to add the tahini sauce before serving, otherwise they can become soggy.
Sweet potatoes are a good alternative to the more traditional potatoes (you can alternate the two types, and if you find the purple variety, add that too), they are rich in beta carotene that support skin and eye health.
The combination of tahini and lemon juice is the perfect marriage, the former provides Iron and the latter vitamin C, which helps to increase Iron absorption. This is particularly important if you follow a vegan or vegetarian diet. The sauce is a healthy substitute to the classic mayo, without the saturated fats.
Time: 30-35 minutes
-4 medium sized sweet potatoes, chopped into cubes
-2 tbsp extra virgin olive oil
-1 tsp chilli powder
-1 tsp ground cumin
For the sauce:
-2 tsp garlic powder
-2 tsp onion powder
-2 tsp chilli powder
-4 tbsp lime juice
-6 tbsp tahini
-3 tbsp maple syrup
-4 tbsp water
- Heat the oven to 200°C. Line a baking sheet with baking paper.
- Place the chopped sweet potatoes onto the baking sheet and drizzle with olive oil. Season with salt, chili powder and cumin and toss until the potatoes are well coated in the seasoning. Place the baking sheet into the oven and bake for 20-25 minutes until the potatoes have softened and are browned.
- In the meantime, add all of the sauce ingredients to a small bowl and whisk until smooth and creamy. Add more water if necessary to achieve desired consistency.
- Serve the sweet potatoes warm with the tahini sauce.