Dalia Dogmoch Soubra's roasted sweet potatoes with tahini and pine nuts
Dalia Dogmoch Soubra's roasted sweet potatoes with tahini and pine nuts
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Ingredients
Method
Preheat the oven to 220°C. Layout the potatoes on a parchment-lined baking sheet. Drizzle with the olive oil then sprinkle salt, sugar, pepper, and the dried thyme, and toss to coat evenly.
Bake the potatoes for 20 minutes, remove them from the oven, toss once, and bake for another 20 minutes or so until golden.
While the potatoes are baking, in a small bowl, mix together the Greek yogurt, tahini, water and lemon juice until you reach a smooth consistency.
Drizzle a little oil in a small frying pan over medium-low heat and toast the pine nuts for about two minutes.
To serve, spread the potatoes out on a serving platter and drizzle the tahini dressing on top. Sprinkle salt, cracked black pepper, the pine nuts, and pomegranate jewels to finish.
