Photo of Purple sweet potato slices with tahini & pepitas by Digital 360 Coach Tess by WW

Purple sweet potato slices with tahini & pepitas by Digital 360 Coach Tess

7
7
2
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
8
Difficulty
Easy
This year Thanksgiving may look a little different, so why not add something a little nontraditional to your Thanksgiving table? Coach Tess loves this purple sweet potato dish because it’s a little sweet, a little salty, and a whole lot delicious. Also purple! If you can’t find purple sweet potatoes, you can substitute any other color sweet potato in their place.

Ingredients

Olive oil cooking spray

4 spray(s)

Purple sweet potato(es)

2 pound(s), scrubbed, peeled, cut into ¼-inch-thick slices

Kosher salt

½ tsp

Black pepper

¼ tsp, freshly ground

Tahini

¼ cup(s)

Soy sauce

2 tsp

Honey

2 tsp

Green pumpkin seeds (pepitas)

8 tsp

Uncooked scallion(s)

2 small, chopped

Instructions

  1. Preheat oven to 425℉. Line 2 sheet pans with parchment paper.
  2. Divide potato slices between prepared pans in a single layer. Coat tops with cooking spray, and season with salt and pepper. Roast potatoes, flipping halfway through, until they begin to crisp around edges, about 30 to 35 minutes.
  3. Meanwhile, in a small bowl, combine tahini, soy sauce, and honey until smooth. Thin with water until you reach desired consistency, starting with 1 teaspoon at a time.
  4. Arrange sweet potato slices on a serving platter. Drizzle with tahini sauce and sprinkle with pepitas and scallions. Serve immediately.
  5. Serving size: ⅛ of potatoes (about 1/2 cup), ½ tbsp tahini sauce, and 1 tsp pepitas