Roasted Sweet Potatoes (with Tahini Maple)
These easy, gluten free Tahini Maple Roasted Sweet Potatoes are SO soft tender and flavorful! A delicious, healthy side dish that everyone will love!
Tahini is life.
Honestly, that’s really all I have to say to you. But, for the sake of blogging, here’s some more words.
Tahini is kind of like the grown up, more popular and ON TREND version of peanut butter, don’t you think? It’s creamy and you can put it on toast, or in gluten free sweet potato muffins or even paleo sweet potato brownies.
There might be few of you who are still skeptical of peanut butter made without peanuts and instead made of sesame seeds and that’s okay. You do you.
More tahini for me.
But, really though, I’d STRONGLY encourage you to dip your tongue in the water (you know, instead of dip your toes) and do a little tahini tasting, because I think you might like it. And you might like it A LOT.
Especially if you test the tahini waters with these maple glazed sweet potatoes. Do you remember the maple tahini grilled sweet potatoes from a few years back? MY OH MY, tahini + maple + sweet potato is probably one of the most ULTIMATE food combos on the planet. It would probably be really good even drizzled on oven roasted maple bacon brussels sprouts!
Yea, I say that a lot. But, I RLY RLY mean it.
Maple sweet potatoes are roasted until blissfully soft and tender and then tossed in what I would have to call the most addictive rich and LUSCIOUS ghee + tahini glaze that you will ever eat. PERIOD. <–Bonus points if you hit ’em with a little miso lemon tahini dressing after to be EXTRA.
It’s salty, it’s sweet, it’s buttery and it complements the natural earthiness of the potatoes in a way that might make you wish that roasted sweet potatoes with maple syrup were considered a food group cause LIIIIIKE you would be hitting ALL the daily requirements.
Just feeling so SWEET on these SWEET potatoes right now.
And probably, liiiiike, forever.
Let’s talk perfectly roasted sweet potatoes shall we? We’ve all had that moment we’re were ULTRA pumped to munch into little cubes of roasted carby heaven and then – WHOMP WHOMP – the inside hasn’t had enough cooking time, causing it to be hard and fibrous and just all-around BAD NEWS.
Never again my internet friends. NEVER AGAIN.
The secret to making the best roasted sweet potatoes is to cover them and cook them at a SUPER hot temp (think 500 degrees) for a good 10 minutes or so. This allows them to steam so that the insides get nice and soft.
THEN, toss them in that savory-sweet, buttery glaze and uncover them at 400 degrees until the outside is roasty, toasty and CRISPAY.
BOOMM. Tahini maple roasted sweet potatoes that are crispy on the outside, but perfectly tender and soft on the inside.
You’re just going to be roasting ALL the sweet potatoes now aren’t you.
Even if you’re still unsure about this tahini business and you’d really just like to be left alone with your peanut butter thank you very much, at least you have learned something of value: how to make your carb eating experiences even more enjoyable.
Don’t worry, I’ll be over here eating your portion of tahini drizzles, tender-crispy sweet potato MAGIC.
Roasted Sweet Potatoes
- 1 pound Sweet Potato peeled and cut into 1-inch cubes
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Avocado Oil
- 2 teaspoons Ghee melted (or vegan butter)
- 2 teaspoons Tahini Paste
- 1 teaspoon Pure Maple Syrup plus additional for drizzeling
- 1/2 teaspoon Fresh Lemon Juice
- 2 teaspoons Reduced Sodium Chicken Broth
- Fresh Cilantro for garnish
- Pre-heat your oven to 500°F.
- In a medium bowl, toss together the potatoes with the oils. Spread onto a large rimmed baking sheet and sprinkle with salt. Cover with tinfoil and bake for 10 minutes. Then, turn the oven down to 400°F.
- While the potatoes bake, whisk together all the remaining ingredients.
- Transfer the potatoes back to bowl and toss with the ghee mixture until evenly coated.
- Line the baking pan with parchment paper and then spread the potatoes over it, leaving space between them.
- Bake for 6 minutes, stir and then cook another 6-10 minutes until golden brown and soft.
- Drizzle with additional maple syrup and cilantro