This is such a good side dish. We served it with roast lamb this time, but it would easily complement so many other dishes and can see us doing it alongside some grilled halloumi next time – highly recommended.
Sweet potatoes with tahini yoghurt & herb oil – serves 4 to 6
- 4 sweet potatoes, peeled and cut into 1.5cm slices
- 4 tbsp olive oil
- 2 heaped tbsp ras el hanout
- 2 tbsp pine nuts
- a good handful of pomegranate seeds
FOR THE HERB OIL:
- 15g flat leaf parsley
- 15g dill
- 15g coriander
- juice of ½ lemon
- 3-4 tbsp olive oil
FOR THE TAHINI YOGHURT:
- 6 tbsp Greek-style yoghurt
- 4 tbsp tahini
Preheat the oven to 220C, Gas Mark 7 and line a large tray with baking paper.
Put the sweet potato slices onto the tray. Drizzzle over the olive oil, sprinkle with the ras el hanout and add plenty of salt, then use your hands to coat the sweet potatoes in the mixture. Spread out in a single layer and roast for 30 minutes or until cooked through.
Meanwhile, make a herb oil by putting the herbs, lemon juice, olive oil (enough to allow the mixture to spin) and seasoning in a blender and whizz until smooth.
Mix the yoghurt with the tahini and season with salt and pepper.
Transfer the cooked sweet potatoes to a platter and pour over the tahini yoghurt followed by the herb oil, then scatter over the pine nuts and pomegrante seeds.
(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)
Jono & Jules do food & wine 