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Mexican Sweet Potatoes with Tahini Sauce

Mexican Sweet Potatoes
Chef:Brandi Doming

ABOUT THE CHEF

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

READ MORE ABOUT BRANDI
This recipe creates a deliciously sweet and spicy snack by combining diced sweet potatoes that are covered in spices with a Mexican tahini sauce that uses several different spices as well as fresh lime juice and maple syrup to develop an amazingly deep flavor. Enjoy!

INGREDIENTS

For the Potatoes

  • 2 large sweet potatoes, peeled & chopped into 1/2 inch cubes
  • Pinches of salt, chili powder & cumin

For the Tahini Dip

    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cumin powder

v1 teaspoon chili powder (add more for extra spicy)

  • 1/2 teaspoon fine sea salt
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 3 tablespoons tahini
  • 2 teaspoons maple syrup (don’t omit, it balances the acidity and enhances the spice flavor)
  • 3 tablespoons water
DIRECTIONS
  1. Preheat an oven to 415 degrees and line a sheetpan with parchment paper. (Do not use foil!)
  2. Peel and chop the sweet potatoes and spread out evenly on the prepared pan.
  3. In a large bowl, place greens.
  4. Season generously with salt, chili powder and cumin.
  5. Bake for about 25 minutes until fork tender.
  6. Turn broil on for just a couple of minutes to brown the tops, watching closely to not burn.
  7. While potatoes are baking, prepare the dip by adding all of the ingredients to a small bowl and whisking well until the dip is thick and smooth.
  8. Taste and add any more chili powder or spices if you want it extra spicy. (Thin out by adding a little bit of water.)
  9. Enjoy!

NOTES

Gluten-free, Raw and Oil-free

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Mexican Sweet Potatoes

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