Roasted Tahini Maple Sweet Potatoes Recipe

Roasted Tahini Maple Sweet Potatoes are the perfect side dish when you're cooking up a roasted chicken. They can also be a whole meal! Just add some warm grains and a light dressing.

Tahini is life.

Honestly, that’s really all I have to say to you. But, for the sake of blogging, here’s some more words.

Tahini is kind of like the grown up, more popular and ON TREND version of peanut butter, don’t you think? It’s creamy and you can put it on toast, or in paleo chocolate maple tahini muffins or even paleo sweet potato brownies.

There might be few of you who are still skeptical of peanut butter made without peanuts and instead made of sesame seeds and that’s okay. You do you.

More tahini for me.

But, really though, I’d STRONGLY encourage you to dip your tongue in the water (you know, instead of dip your toes) and do a little tahini tasting, because I think you might like it. And you might like it A LOT.

Especially if you test the tahini waters with these maple glazed sweet potatoes. Do you remember the maple tahini grilled sweet potatoes from a few years back?

MY OH MY, tahini + maple + sweet potato is probably one of the most ULTIMATE food combos on the planet.

Yea, I say that a lot. But, I RLY RLY mean it.

Maple sweet potatoes are roasted until blissfully soft and tender and then tossed in what I would have to call the most addictive rich and LUSCIOUS ghee + tahini glaze that you will ever eat. PERIOD.

It’s salty, it’s sweet, it’s buttery and it complements the natural earthiness of the potatoes in a way that might make you wish that roasted sweet potatoes with maple syrup were considered a food group cause LIIIIIKE you would be hitting ALL the daily requirements.

Just feeling so SWEET on these SWEET potatoes right now.

And probably, liiiiike, forever.

Let’s talk perfectly roasted sweet potatoes shall we? We’ve all had that moment we’re were ULTRA pumped to munch into little cubes of roasted carby heaven and then – WHOMP WHOMP – the inside hasn’t had enough cooking time, causing it to be hard and fibrous and just all-around BAD NEWS.

Never again my internet friends. NEVER AGAIN.

The secret to making the best roasted sweet potatoes is to cover them and cook them at a SUPER hot temp (think 500 degrees) for a good 10 minutes or so. This allows them to steam so that the insides get nice and soft.

THEN, toss them in that savory-sweet, buttery glaze and uncover them at 400 degrees until the outside is roasty, toasty and CRISPAY.

BOOMM. Tahini maple roasted sweet potatoes that are crispy on the outside, but perfectly tender and soft on the inside.

You’re just going to be roasting ALL the sweet potatoes now aren’t you.

Even if you’re still unsure about this tahini business and you’d really just like to be left alone with your peanut butter thank you very much, at least you have learned something of value: how to make your carb eating experiences even more enjoyable.

Don’t worry, I’ll be over here eating your portion of tahini drizzles, tender-crispy sweet potato MAGIC.

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