Ingredients
Method
- Preheat the oven to 375 degrees F. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.
- Increase the heat to 400 degrees F and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
- On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.
- For an extra touch, garnish with a squeeze of lime juice before serving.
Notes
- For crisper edges, ensure sweet potato wedges are in a single layer on the baking sheet without overcrowding.
- If your tahini is very thick, warm it slightly or thin with a tiny bit of water to make it easier to drizzle.
- Don't skip the fresh cilantro; its bright, herbaceous note perfectly balances the rich sesame flavors.
- To store: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your tahini is very thick, warm it slightly or thin with a tiny bit of water to make it easier to drizzle.
- Don't skip the fresh cilantro; its bright, herbaceous note perfectly balances the rich sesame flavors.
- To store: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.