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sweet potato wedges drizzled with a green tahini sauce on a tray
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Basil Tahini Sweet Potatoes

Roasted sweet potatoes are drizzled with a creamy tahini sauce made with vegan ingredients.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 315kcal

Ingredients

Roasted sweet potatoes

Basil tahini sauce

  • ¼ cup tahini
  • ¼ cup packed fresh basil leaves
  • 2 tablespoons lemon juice from about ½ of a large lemon
  • 1 tablespoon reduced sodium soy sauce sub tamari or coconut aminos for gluten free
  • 1 tablespoon maple syrup
  • 1 clove garlic
  • teaspoon salt

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • Prepare the sweet potatoes by scrubbing them clean. You do not need to peel them but can if you want. Slice into wedges. Cut each potato in half lengthwise then cut each half in half again (lengthwise) and then into quarters. See my tutorial on How to Cut Sweet Potatoes if needed.
  • Toss the sweet potato wedges in olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet. Bake for 30 to 35 minutes, flipping halfway through, until tender and lightly browned.
  • In the meantime, combine the tahini, basil leaves, lemon juice, soy sauce, maple syrup, garlic, and salt in a blender or food processor. Blend until creamy. If you don't have a blender, you can just whisk together the ingredients. Finely chop the basil and mince the garlic if you are going to hand whisk the sauce.
  • When the sweet potatoes are finished roasting, drizzle them with the tahini sauce. Serve and enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • You will likely have leftover sauce. Double the sweet potatoes if you need to serve more people and/or want to use up the sauce. You will just need to use 2 baking sheets and rotate them halfway through cooking time. The sauce also tastes great on bowls and salads.
  • These are best enjoyed right away but leftover sweet potatoes and sauce can be kept in separate containers in the refrigerator for 2 to 3 days. Reheat the sweet potatoes on a baking sheet in the oven at 300 degrees F for about 10 minutes until warmed through.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 316mg | Potassium: 681mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24137IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 2mg