Purple Sweet Potato Slices with Tahini & Pepitas
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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
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
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
8 tsp, without shells
Scallions
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
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