Well it’s about time that I discovered what tahini was. I was always so confused. Is it salty? Is it sweet? Is it nutty, creamy or bitter? It seems that tahini is literally ALL of these things.
But when I tasted a drop of tahini from the jar I felt it lived up to the reputation. I knew I had to find a way to incorporate tahini in my life. Especially since I was getting a little tired of mayonnaise and ketchup for dip (which really made my stomach turn eventually).
I have been eating sweet potatoes like way too much lately. I look a little silly sitting in front of the sweet potatoes at the supermarket ardently engaged in my quest to find the perfect sweet potato.
Sometimes I buy them when I already have a handful at home. Sometimes I just throw a sweet potato in the oven even if I don’t want one, just for the sake that I might be hungry for it hours later.
And I usually am ALWAYS hungry for one at some point. I am quite addicted. But sometimes I’m surprised I haven’t had a terrible accident after cutting up so many unusually large sweet potatoes. Those are tricky (kisses my un-maimed fingers).
Baked sweet potato wedges in particular I have been making on repeat this fall season. They are just so easy to make and it’s always fun to see all the different sized wedges that come out, how each one is crispier than the next. And its really fun to play with the spices.
I’m not a big fan of the overly sweet sweet potato like putting cinnamon or marshmallows in them (that was an American tradition I couldn’t get my head around). I like to spice them up big time, like using turmeric. On its own, turmeric can be pretty unbearable but when roasted with vegetables the taste is lovely.
I mean look at that color! Other than turmeric staining my plastic appliances and utensils all yellow (the spatula used for these wedges regretfully did not make an appearance in these photos), I really love that bright yellow orange that turmeric adds to my food. But definitely plan on doing a manicure AFTER you’ve made these because your nails are gonna need some much deserved lovin’.
When making the tahini dip, it is really all about taste and preference. Keep using a tasting spoon every time you add an ingredient and don’t be afraid to add more lemon and honey until you get the taste you want. And also when mixing the tahini, make sure all the lumps and globs are all properly mixed in too. When you store the tahini dip in the fridge it will solidify again and get quite pasty so I recommend adding another tbsp of lemon and honey to make it saucier again.
Oh I wish I hadn’t eaten them all already so I could have some right now! Luckily I always have some back up sweet potatoes in the fridge. Winninngg.
Turmeric Baked Sweet Potato Wedges with Smoky Tahini Dip
2 large sweet potatoes, washed and cut length wise into wedges
3 tbsp extra virgin olive oil
2 tsp turmeric
1 tsp smoked paprika
1 ½ tsp salt
1 tsp pepper
For the dip
½ cup tahini
¼ cup extra virgin olive oil
1 clove garlic, diced
1 tbsp lemon juice
2 tsp honey
½ tsp salt
¾ tsp smoked paprika
Preheat the oven to 400 degrees F.
Spread the potatoes in an even layer on a baking sheet. Drizzle olive oil for baking over the wedges. Sprinkle the turmeric, paprika, salt and pepper on top. Toss them around, preferably with your hands, so all the wedges are nicely coated. Roast the wedges in the oven, stirring occasionally, until tender, about 35 to 40 minutes.
During the roast, prepare the dip. In a mixing bowl, add all the ingredients and mix well, using a small fork, until smooth. Taste it and add extra lemon or honey if needed.
When the wedges are done, take them out of the oven and serve with the tahini dip. Enjoy!