Roasted Sweet Potatoes with Whipped Tahini Pomegranate
Golden sweet potato wedges paired with creamy tahini and a burst of pomegranate for a stunning, flavor-packed dish.
Roasted Sweet Potatoes with Whipped Tahini and Pomegranate is a vibrant, flavor-packed dish that combines sweet, savory, and tangy elements. The sweet potatoes are roasted until caramelized and tender, then topped with a creamy, whipped tahini sauce and sprinkled with juicy pomegranate seeds and fresh herbs like parsley or cilantro. This dish offers a delightful balance of textures and flavors — the richness of the tahini pairs perfectly with the natural sweetness of the potatoes, while the pomegranate adds bursts of freshness. It’s perfect as a side dish for holiday meals, weeknight dinners, or as part of a plant-based spread.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4-6
Calories: Approximately 230 per serving
Ingredients:
For the Roasted Sweet Potatoes:
3 medium sweet potatoes, cut into wedges
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper, to taste
For the Whipped Tahini:
1/3 cup tahini
2 tbsp lemon juice
1 clove garlic, minced
2-3 tbsp cold water (adjust for consistency)
Pinch of salt
For the Garnish:
1/2 cup pomegranate seeds
1 tbsp sesame seeds (white or black)
2 tbsp pomegranate molasses
Fresh parsley or cilantro leaves (optional)
Instructions:
1. Roast the Sweet Potatoes:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the sweet potato wedges with olive oil, smoked paprika, cumin, salt, and pepper. Arrange in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Prepare the Whipped Tahini:
In a bowl, whisk together tahini, lemon juice, garlic, and salt. Slowly add cold water, one tablespoon at a time, until the mixture is light and creamy.
3. Assemble the Dish:
Spread the whipped tahini in a thick, even layer on a serving platter.
Arrange the roasted sweet potato wedges on top.
4. Add the Garnishes:
Sprinkle with pomegranate seeds and sesame seeds.
Drizzle with pomegranate molasses and garnish with fresh parsley or cilantro, if desired.
5. Serve:
Serve warm as a side dish or light main course. Pair with warm pita bread or as part of a mezze spread.
Roasted Sweet Potatoes with Whipped Tahini and Pomegranate is a vibrant, flavor-packed dish that combines sweet, savory, and tangy elements. The sweet potatoes are roasted until caramelized and tender, then topped with a creamy, whipped tahini sauce and sprinkled with juicy pomegranate seeds and fresh herbs like parsley or cilantro. This dish offers a delightful balance of textures and flavors — the richness of the tahini pairs perfectly with the natural sweetness of the potatoes, while the pomegranate adds bursts of freshness. It’s perfect as a side dish for holiday meals, weeknight dinners, or as part of a plant-based spread.
Notes and Tips
Roasting Sweet Potatoes:
Cutting: Cut the sweet potatoes into wedges, rounds, or halves for even roasting.
Seasoning: Drizzle with olive oil, and season with salt, pepper, cumin, or smoked paprika for extra flavor.
Temperature: Roast at 425°F (220°C) for 25-30 minutes until golden brown and caramelized.
Whipped Tahini Sauce:
Ingredients: Combine tahini, lemon juice, garlic, olive oil, and water until smooth and creamy. Add a pinch of salt for balance.
Consistency: Adjust the amount of water to achieve a light, whipped texture. It should be pourable but not too runny.
Flavor Boost: Add a dash of ground cumin or paprika for warmth and depth.
Pomegranate Seeds:
These add a refreshing, juicy crunch and a pop of color. To remove seeds easily, slice the pomegranate in half and tap the back with a spoon over a bowl.
Garnishes:
Sprinkle with fresh herbs like parsley, cilantro, or mint for a burst of freshness.
Optional toppings include toasted sesame seeds, crushed pistachios, or a drizzle of pomegranate molasses for extra flavor.
Serving Suggestions:
This dish pairs beautifully with grilled meats, grain bowls, or salads.
Serve as a side for Mediterranean, Middle Eastern, or holiday-inspired meals. It also works well as a vegetarian or vegan entrée.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the sweet potatoes in the oven to maintain their texture, and add the tahini and pomegranate seeds just before serving.
This dish is an easy way to elevate roasted vegetables with a sophisticated touch of creamy, nutty tahini and bright pomegranate flavors, making it both visually stunning and delicious!
This Roasted Sweet Potatoes with Whipped Tahini and Pomegranate Seeds dish is a beautiful harmony of smoky, creamy, and tangy flavors, perfect for any festive occasion.