Spiced Sweet Potatoes with Cucumber and Sumac 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 salsa
- 1/2 English cucumber
- 1/2 red onion
- 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.
Coat the sweet potatoes in the seasoning.
Air fry or bake the sweet potatoes for 20-25 minutes at 400F/200C, flipping halfway.
Finely chop the cucumber and onion for the salsa.
Juice the lemon for the salsa.
Mix all the salsa ingredients in a bowl.
Mince the garlic for the tahini.
Whisk all the tahini ingredients together in a small bowl until smooth and creamy.
Place the cooked sweet potatoes on a plate.
Top with the cucumber salsa.
Drizzle with the garlic tahini.
Garnish with fresh tarragon and red pepper flakes.
Serve immediately.
