Roasted Purple Sweet Potatoes with Dukkah and Tahini

Name: Roasted Purple Sweet Potatoes with Dukkah and Tahini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2.5 lb purple sweet potatoes, halved and cut into wedges; 2 tbsp avocado oil; 1 tsp kosher salt; 0.5 tsp ground black pepper; 0.33 cup tahini; 2 tbsp maple syrup; 1 tbsp apple cider vinegar; Up to 0.25 cup water; 0.25 cup Almond Dukkah; 1 cup roughly chopped fresh cilantro leaves

Roasted purple sweet potato wedges drizzled with maple tahini and showered with almond dukkah and cilantro; the purple flesh is rich in anthocyanins that have been linked to slowing aging.

From The Young Forever Cookbook

Roasted Purple Sweet Potatoes with Dukkah and Tahini

Prep: 15 min
Cook: 35 min
Total: 50 min
Yield: 4 to 6 servings
Category: Side Dish

Nutrition (estimated)

per 1 plate

Calories: 320 kcal
Protein: 6 g
Fat: 16 g
Carbs: 42 g
Fiber: 7 g
Sugar: 12 g
Sodium: 560 mg

Ingredients

2.5 lb purple sweet potatoes, halved and cut into wedges
2 tbsp avocado oil
1 tsp kosher salt
0.5 tsp ground black pepper
0.33 cup tahini
2 tbsp maple syrup
1 tbsp apple cider vinegar
Up to 0.25 cup water
0.25 cup Almond Dukkah
1 cup roughly chopped fresh cilantro leaves

Purple Sweet Potatoes

Instructions

Heat oven to 425°F; set racks on bottom and top third. Line 2 baking sheets with parchment.
Toss potato wedges with avocado oil, ½ tsp salt, and pepper. Spread on sheets and roast 30–35 min, flipping sheets halfway and rotating wedges, until fork-tender.
Whisk tahini, maple syrup, vinegar, and remaining ½ tsp salt in a small bowl. Gradually add water until desired consistency. Adjust seasoning if needed.
Arrange wedges on a platter. Drizzle with tahini sauce and sprinkle with almond dukkah and cilantro.