This is my favorite, go-to side dish for autumn," says Jodi Moreno of What's Cooking Good Looking. "The flavors are so suitable for this season, and the tahini adds a lovely (dairy-free) rich creaminess to the dish."
For the Potatoes
- 2 large sweet potatoes, cut into wedges
- 2 red onions, cut into wedges
- a couple of tablespoons of sunflower oil (or another high heat oil)
For the Garnish
- 1/2 cup of pine nuts
- 1-2 tablespoons of sesame seeds or gomasio
- 1/2 teaspoon of dried thyme
- 1 tablespoon of coarse chopped flat leaf parsley
For the Tahini
- 3 tablespoons of tahini paste
- 1 1/2 tablespoons of lemon juice
- 2-4 tablespoons of water
- 1/4 teaspoon of salt
- 1 garlic clove, crushed
- Pre-heat the oven to 475º F. On a parchment lined baking sheet, lay out the sweet potato and red onion. Drizzle with the oil, and season with salt and pepper and toss to coat evenly.
- Bake them for 30-40 minutes, until the edges start to brown. Keep an eye on the onions, since they might cook slightly faster. If they are ready sooner than the potato, remove the onions and allow the potato to cook until done.
- While the potatoes and onions are baking, make the tahini. In a small bowl, mix together the ingredients for the tahini, adding as much water is necessary until you reach the consistence you like. I like it a little loose so that it easily drizzles over the vegetables.
- Toast the pine nuts. Drizzle a little oil in a small frying pan over medium-low heat. Add the pine nuts along with a dash of salt and cook for about two minutes, until the nuts are golden brown. Remove from the heat and transfer them to a small bowl so that they do not continue to cook.
- To serve, spread the vegetables out on a serving platter over a bed of greens (arugula, etc - if you choose), and then drizzle the tahini on top. Sprinkle the pine nuts and their oil on top followed by the sesame seeds, or gomasio, the thyme, and the parsley.