Sweet Potato and Red Onion with Tahini and Za’ atar by Yotam Ottolenghi from Jerusalem Cookbook

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 2 Red onions, medium wedges
  • 4 Sweet potato (about 3 pounds, medium
  • 2 parts Thyme, dried
  • 1 tbsp Za'atar

• Condiments

  • 2 tbsp Lemon juice
  • 4 tbsp Tahini paste

• Baking & Spices

  • 1 part Kosher salt
  • 1 Kosher salt & crushed black pepper
  • 2 parts Sesame seeds, Toasted
  • 2 parts Sumac, ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 handful Pine nuts, toasted

• Liquids

  • 2 tbsp Water

Found on fromjessicaskitchen.com

Description

Ingredients

• 4 medium sweet potato (about 3 pounds)
• 2 medium red onions, cut into wedges
• 3 tablespoons olive oil (not extra-virgin)
• 4 tablespoons tahini paste
• 2 tablespoons lemon juice (one large lemon)
• 2 tablespoons water
• 1 garlic clove
• handful pine nuts, toasted
• 1 tablespoon za’atar (or make your own, see below)
• kosher salt & crushed black pepper to taste
• Homemade za’atar:
• 2 parts dried thyme
• 2 parts toasted sesame seeds
• 2 parts ground sumac
• 1 part kosher salt
• Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.

Directions

• Preheat oven to 475 degrees F (246 C). Line a baking sheet with parchment paper.
• Wash and peel sweet potato, and cut into sixths as wedges. Peel and cut red onions into wedges. Transfer all into a bowl. Drizzle with olive oil, couple of pinches of kosher salt and crushed black pepper and gently toss to evenly distribute. Transfer onto lined baking sheet. Bake for 35 to 40 minutes.
• Meanwhile prepare the tahini dressing. Combine tahini, lemon juice, water, and a garlic clove in a food processor (mini food processor works well), pulse until smooth and pourable consistency. Add one extra tablespoon or two, if needed to reach desired consistency.
• When the vegetables are done roasting, transfer onto a serving dish. Drizzle with tahini dressing, then sprinkle with za’atar and pine nuts.
• Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.