This is one of my current favorites. I made this over the holiday season several times, and now as I am in my last week of being freakishly healthy (ha! January is almost over!) I had to share it with you. I love the sweet roasted flavor of the sweet potato wedges and how they get that awesome little caramelized edges to them after they get really tender.
But what makes this dish totally spectacular is the Cilantro Tahini Sauce- or at least the contrast between the sweetness of the potatoes and the zesty savory sauce is a match made in heaven. I also love the contrast of colors- the brilliant orange and green feels like a nice visual distraction from the never ending January gray- A nice reminder that there will be more light in our days soon! If you can find cilantro micro-greens I do have to say that they are really lovely. I know they are awfully fancy, but there is definitely a delicate flavor that is unique to them. If not- regular micro-greens (Trader joes) would still be really pretty. Enjoy! 
Roasted Sweet Potato Wedges with Cilantro Tahini Sauce
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- 3 large sweet potatoes, scrubbed and cut into wedges
- 1 tablespoons olive oil
- kosher salt
- Cilantro Tahini Sauce
- 2 cloves garlic
- 2 tablespoons tahini
- 1 cup loosely packed cilantro
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- kosher salt
- Cilantro micro-greens (if you can find them!)
- 1 shallot, minced
- (I also used marigold petals)
Instructions
- Preheat the oven to 425 degrees. Toss the sweet potatoes with the olive oil making sure to get them totally coated and then sprinkle them with kosher salt. Roast the potatoes for about 20 minutes until the wedges are golden on the outside and tender on the inside.
- While the Sweet Potatoes are roasting, make the Cilantro Tahini Sauce:
- In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
- When the sweet potatoes are finished, plate them on a platter and drizzle them generously with the sauce (serve extra for dipping!) and sprinkle the top with the cilantro micro-greens and minced shallots. Serve immediately or at room temperature.
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Categorized: Paleo, Recipe Index, Sauces, Side dishes, Vegan
Tagged: cilantro tahini sauce, Paleo, roasted sweet potato wedge recipe, Vegan
This is one of my current favorites. I made this over the holiday season several times, and now as I am in my last week of being freakishly healthy (ha! January is almost over!) I had to share it with you. I love the sweet roasted flavor of the sweet potato wedges and how they get that awesome little caramelized edges to them after they get really tender.
But what makes this dish totally spectacular is the Cilantro Tahini Sauce- or at least the contrast between the sweetness of the potatoes and the zesty savory sauce is a match made in heaven. I also love the contrast of colors- the brilliant orange and green feels like a nice visual distraction from the never ending January gray- A nice reminder that there will be more light in our days soon! If you can find cilantro micro-greens I do have to say that they are really lovely. I know they are awfully fancy, but there is definitely a delicate flavor that is unique to them. If not- regular micro-greens (Trader joes) would still be really pretty. Enjoy!
Roasted Sweet Potato Wedges with Cilantro Tahini Sauce
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- 3 large sweet potatoes, scrubbed and cut into wedges
- 1 tablespoons olive oil
- kosher salt
- Cilantro Tahini Sauce
- 2 cloves garlic
- 2 tablespoons tahini
- 1 cup loosely packed cilantro
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- kosher salt
- Cilantro micro-greens (if you can find them!)
- 1 shallot, minced
- (I also used marigold petals)
Instructions
- Preheat the oven to 425 degrees. Toss the sweet potatoes with the olive oil making sure to get them totally coated and then sprinkle them with kosher salt. Roast the potatoes for about 20 minutes until the wedges are golden on the outside and tender on the inside.
- While the Sweet Potatoes are roasting, make the Cilantro Tahini Sauce:
- In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
- When the sweet potatoes are finished, plate them on a platter and drizzle them generously with the sauce (serve extra for dipping!) and sprinkle the top with the cilantro micro-greens and minced shallots. Serve immediately or at room temperature.
Recipe by Heather Christo (http://heatherchristo.com)
