Spiced Sweet Potatoes with Cucumber Salsa and Garlic Tahini
Ingredients
Sweet potatoes
- 4 small sweet potatoes
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- optional 1/2 tablespoon olive oil
Cucumber and sumac salsa
- 1/2 English cucumber
- 1/2 red onion
- juice of 1/2 lemon
- 1 teaspoon sumac
- 1 teaspoon dried mint
- salt to taste
- optional 1/2 tablespoon olive oil
Garlic tahini
- 2 tablespoons runny tahini
- 2.5 tablespoons water
- 1/2 tablespoon lemon juice
- 1 garlic clove
- salt to taste
Preparation
Peel and halve the sweet potatoes.
Mix the seasonings in a bowl: red pepper flakes, paprika powder, onion powder, garlic powder, salt, and pepper.
Coat the sweet potatoes with the seasoning mixture; add optional olive oil if desired.
Air fry or bake the sweet potatoes at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Finely chop the cucumber and red onion for the salsa.
In a bowl, mix the chopped cucumber, chopped red onion, lemon juice, sumac, dried mint, salt, and optional olive oil.
Mince the garlic clove for the tahini sauce.
In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt until smooth and creamy.
Assemble the dish by placing the cooked sweet potatoes on a plate.
Top with the cucumber and sumac salsa, then drizzle with the garlic tahini.
Garnish with fresh tarragon and red pepper flakes.
Serve immediately.
