Roasted Sweet Potato Wedges with Cilantro Tahini Sauce

• Vegetarian

• Produce

  • 1 cup Cilantro, loosely packed
  • 1 Cilantro micro-greens
  • 2 cloves Garlic
  • 1 Shallot
  • 3 Sweet potatoes, large

• Condiments

  • 1 Cilantro tahini sauce
  • 2 tbsp Tahini

• Baking & Spices

  • 2 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 tbsp Red wine vinegar

Found on heatherchristo.com

Ingredients

• 3 large sweet potatoes, scrubbed and cut into wedges
• 1 tablespoons olive oil
• kosher salt
• Cilantro Tahini Sauce
• 2 cloves garlic
• 2 tablespoons tahini
• 1 cup loosely packed cilantro
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• kosher salt
• Cilantro micro-greens (if you can find them!)
• 1 shallot, minced
• (I also used marigold petals)
• 3 large sweet potatoes, scrubbed and cut into wedges
• 1 tablespoons olive oil
• kosher salt
• Cilantro Tahini Sauce
• 2 cloves garlic
• 2 tablespoons tahini
• 1 cup loosely packed cilantro
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• kosher salt
• Cilantro micro-greens (if you can find them!)
• 1 shallot, minced
• (I also used marigold petals)

Directions

• Preheat the oven to 425 degrees. Toss the sweet potatoes with the olive oil making sure to get them totally coated and then sprinkle them with kosher salt. Roast the potatoes for about 20 minutes until the wedges are golden on the outside and tender on the inside.
• While the Sweet Potatoes are roasting, make the Cilantro Tahini Sauce:
• In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
• When the sweet potatoes are finished, plate them on a platter and drizzle them generously with the sauce (serve extra for dipping!) and sprinkle the top with the cilantro micro-greens and minced shallots. Serve immediately or at room temperature.
• Preheat the oven to 425 degrees. Toss the sweet potatoes with the olive oil making sure to get them totally coated and then sprinkle them with kosher salt. Roast the potatoes for about 20 minutes until the wedges are golden on the outside and tender on the inside.
• While the Sweet Potatoes are roasting, make the Cilantro Tahini Sauce:
• In the jar of a blender combine all of the ingredients and puree until smooth and creamy. Season to taste with kosher salt.
• When the sweet potatoes are finished, plate them on a platter and drizzle them generously with the sauce (serve extra for dipping!) and sprinkle the top with the cilantro micro-greens and minced shallots. Serve immediately or at room temperature.