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Spiced honey roasted sweet potatoes with tahini dressing

  • 0:30 Prep
  • 0:45 Cook
  • 8 Servings


  • 4 small (300g each) orange sweet potatoes, halved lengthways
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons honey
  • 2 tablespoons pistachio kernels, roughly chopped
  • 1/4 cup fresh coriander leaves
  • Lime wedges, to serve

Tahini Dressing

  • 1 1/2 tablespoons gluten-free hulled tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon plain Greek-style yoghurt


  • 1
    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • 2
    Trim uncut side of each sweet potato, if necessary, so they sit flat. Using a small sharp knife, score the flesh of each sweet potato, 1cm-deep, in a criss-cross pattern, being careful not to cut the whole way through. Combine ground coriander, cumin, paprika and oil in a bowl. Season well with salt and pepper. Brush sweet potato with spice mixture. Place on prepared tray, cut-side up. Roast for 30 minutes. Drizzle with honey. Roast for a further 10 to 15 minutes or until golden and very tender.
  • 3
    Meanwhile, make Tahini Dressing Place tahini, lemon juice, yoghurt and 1/4 cup water in a small bowl. Season with salt and pepper. Stir until smooth and combined.
  • 4
    Arrange sweet potato on a platter. Drizzle with dressing and sprinkle with pistachios and fresh coriander. Serve with lime wedges.

Source: taste.com.au


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