Mexican Sweet Potatoes with Tahini Sauce
Serves
1
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 sweet potatoes, peeled & chopped into cubes
1 tbsp. olive oil
salt
½ tsp chili powder
½ tsp. ground cumin
For the sauce:
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
2 tbsp. lime juice
3 tbsp. tahini
2 tsp. maple syrup
2 tbsp. water
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
2 tbsp. lime juice
3 tbsp. tahini
2 tsp. maple syrup
2 tbsp. water
Nutrition
(Per Serving)
Calories
647
Fats
38 g
Protein
12 g
Carbs
71 g
Instructions
- Preheat the oven to 415°F (210°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.