Ingredients
- 1 pound sweet potatoes peeled and cut into 1-inch cubes
- 1 teaspoon toasted sesame oil
- 1 teaspoon avocado oil
- Salt
- 2 teaspoons ghee melted, or vegan butter
- 2 teaspoons tahini paste
- 1 teaspoon pure maple syrup plus additional for drizzling
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons reduced-sodium chicken broth
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 500°F.
- In a medium bowl, toss together the potatoes with the oils. Spread onto a large rimmed baking sheet and sprinkle with salt. Cover with tinfoil and bake for 10 minutes. Then, turn the oven down to 400°F.
- While the potatoes bake, whisk together all the remaining ingredients to make the tahini-maple mixture.
- Transfer the potatoes back to the bowl and toss with the tahini-maple mixture until evenly coated.
- Line the baking pan with parchment paper and then spread the potatoes over it, leaving space between them.
- Bake for 6 minutes, stir, and then bake another 6-10 minutes until golden brown and soft.
- Drizzle with additional maple syrup and sprinkle with chopped cilantro.