Name: Roasted Sweet Potato Wedges with Garlicky Parsley-Tahini Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg sweet potatoes; black pepper; cumin, ground; extra virgin olive oil; salt; tahini

Roasted Sweet Potato Wedges with Garlicky Parsley-Tahini SauceRoasted Sweet Potato Wedges with Garlicky Parsley-Tahini Sauce — a 40-minute snack recipe with 9 ingredients, serving 6.Ingredients

2 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg sweet potatoes

black pepper

cumin, ground

extra virgin olive oil

salt

tahini

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and cut each sweet potato lengthwise into 6-8 wedges, depending on size, then divide between two baking sheet pans. Drizzle with oil and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, flipping halfway through, until potatoes are golden brown and fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, juice lemons into a blender. (Alternatively, you can prepare the sauce using a food processor.)

Shave parsley leaves off the stems; discard stems and add leaves to the blender.

Peel garlic. Add to the blender along with tahini, water, and salt. Blend on high until smooth, adding additional water, 1 tablespoon at a time, if needed, to reach a drizzling consistency.

Divide sweet potato wedges between plates. Serve with tahini sauce for dipping. Enjoy!

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