This sweet potato recipe is a really easy, flavorful side to put together. Instead of roasting in an oil, I use tahini, which, while oily in it's own right, still has the benefits of the entire sesame seed. This recipe also relies on an herb combo to get a really unique flavor, but don't worry if you don't have all the herbs listed below on hand. Just use what you have!
When we first moved to the United States, Thanksgiving was a brand new thing for my family. We were invited over by some family friends, and of the many dishes served, one of the more confusing was a casserole dish of bright orange potatoes, covered in some sort of syrup and marshmallows. Cloyingly sweet, I couldn't stand the dish. Nor could my mother, which somehow translated to a full on ban of sweet potatoes and yams in our household. It wasn't until I reached adulthood that I understood that sweet potatoes are merely an innocent vegetable, and can be cooked without all the extra sweet stuff. I've been making up for lost time with sweet potatoes ever since.
2 tablespoons fresh chopped herbs (list below) OR 1 tablespoon dried of each:
1.5 tablespoon tahini, melted
1 tsp lime juice
1 tsp apple cider vinegar
1/2 teaspoon salt
Preheat your oven to 375 degrees
Parboil your sweet potatoes for about 6 minutes. They should still be firm, but slightly cooked. This helps with their texture when they roast.
Combine all of your marinade ingredients, including herbs, and mix well. (I put them in an old jar and shake it vigorously by hand. Seems to work, and relieves stress. Visualize your enemies while you do it.)
In a bowl, mix your drained sweet potatoes and your marinade until all the potato cubes are evenly coated
Transfer to a baking sheet and bake for 20-25 minutes, flipping occasionally so they do not stick to the pan and they are uniformly roasted. (I do this by loosening them with a spatula then just shaking the pan. If you've got anal retentive tendencies you could go one by one.)