Creamy Baked Sweet Potato with Tahini

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut the vegetables in half lengthwise and dry well.

   KnifeCutting board

   💡Dry vegetables brown: drops of water on the vegetable evaporate in the oven and steam it instead of roasting it.
3. 3
   Brush the vegetables generously with the olive oil and sprinkle the salt and black pepper on top.

   Pastry brush
4. 4
   Spread on a baking sheet lined with parchment paper in a single layer, without crowding, cut side down.

   Baking pan
5. 5
   Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the sweet potatoes are tender with caramelized edges.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Mix the tahini, lemon juice and garlic and season with salt.
2. 7
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
3. 8
   Turn the sweet potatoes onto a serving plate, cut side up.

   Plate
4. 9
   Drizzle the tahini sauce over the sweet potatoes, finish with the parsley and the olive oil and serve immediately.