Roasted Sweet Potatoes with Whipped Tahini & Pomegranate
Roasted sweet potatoes with whipped tahini and pomegranate is a vibrant Mediterranean-inspired side dish that’s as beautiful as it is delicious. The natural sweetness of caramelized sweet potatoes pairs perfectly with the creamy, nutty tahini sauce, while fresh pomegranate seeds add pops of tartness and crunch. This dish is satisfying yet light, making it perfect for everything from holiday spreads to weeknight dinners. It’s plant-based, gluten-free, and packed with antioxidants and fiber.
Total Time:
Prep: 15 minutes
Cook: 30-35 minutes
Total: 45-50 minutes
Ingredients
For the Roasted Sweet Potatoes:
3 medium sweet potatoes (skin on, scrubbed)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Salt and pepper to taste
For the Whipped Tahini Sauce:
½ cup tahini
2 tablespoons lemon juice (freshly squeezed)
1 clove garlic (minced)
¼ cup cold water (plus more if needed)
½ teaspoon sea salt
1 tablespoon olive oil (optional for creaminess)
Toppings:
½ cup pomegranate arils
2 tablespoons fresh parsley (chopped)
1 tablespoon toasted sesame seeds (optional)
Drizzle of extra virgin olive oil (optional for garnish)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Sweet Potatoes:
Cut the sweet potatoes into wedges or thick rounds, about ½ inch thick.
Toss them in olive oil, smoked paprika, cumin, cinnamon, salt, and pepper.
Roast Sweet Potatoes:
Spread the sweet potatoes evenly on a baking sheet lined with parchment paper.
Roast for 30-35 minutes, flipping halfway through, until tender and caramelized at the edges.
Make the Whipped Tahini:
In a bowl or blender, combine tahini, lemon juice, minced garlic, salt, and cold water.
Blend or whisk vigorously until the sauce is creamy, light, and fluffy.
If the mixture is too thick, slowly add more cold water until it reaches a whipped, pourable consistency.
Optional: Stir in 1 tablespoon of olive oil for a silkier texture.
Assemble the Dish:
Place the roasted sweet potatoes on a serving platter.
Drizzle generously with whipped tahini sauce.
Scatter pomegranate arils and chopped parsley over the top.
Sprinkle with sesame seeds and drizzle with a little olive oil if desired.
Serve:
Serve warm or at room temperature as a side dish or appetizer.
Tips & Variations
Spice It Up: Add a pinch of chili flakes for heat.
Herbs: Try fresh mint or cilantro in place of parsley.
Make It a Meal: Serve over quinoa or farro for a hearty vegetarian bowl.
Add Crunch: Top with roasted pistachios or pine nuts.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Q&A
Q: Can I make the tahini sauce in advance?
A: Yes! Store the whipped tahini in the fridge for up to 4 days. Stir or whisk before using.
Q: Can I use maple syrup or honey for extra sweetness?
A: You can drizzle a small amount over the finished dish for extra flavor, but the roasted sweet potatoes are naturally sweet enough for most palates.
Q: Can I make this recipe oil-free?
A: Yes, skip the olive oil and roast the sweet potatoes on parchment without oil. They won’t caramelize as much but will still taste great.
Nutrition Facts (Per Serving – Approx. 4 Servings)
Calories: 280
Protein: 5g
Fat: 15g
Carbohydrates: 32g
Fiber: 6g
Sugar: 9g (natural sugars from sweet potatoes & pomegranate)
Sodium: 220mg
Conclusion
Roasted Sweet Potatoes with Whipped Tahini & Pomegranate is a bold yet simple Mediterranean-style dish that’s packed with flavor, color, and texture. It’s perfect for plant-based diets and pairs well with grilled proteins, salads, or grain bowls. Whether for a festive table or a cozy meal, this dish is guaranteed to impress!