For Health, Quick Meals, Salad, Vegetarian
Comments 5

Roasted Sweet Potato w/ Tahini Garlic Sauce

The best part of making this dish was pulling out the tray of sizzling fresh herbs and olive oil, from out of the oven; it was like being hit in the face with a bunch of Sage and Thyme. It was with great excitement really, because I didn’t know what to expect: I had never combined these potatoes with this sauce before; this isn’t some glorified version of chips with fake garlic sauce from Mr Chippy on the High Street, oh no. All fresh. All real tasty.

I tried the Tahini Garlic Sauce in salads during the week, and it worked very well. I think it should also work with other roasted vegetables like broccoli or cauliflower. The sauce can stay fresh for 2-3 days only, in fact the garlic will become more pungent over time. Let me know what combinations you have tried recently (a photo would be nice!)

Roasted Sweet Potato w/ Tahini Garlic Sauce



For the Potatoes

2 - 3 Sweet Potatoes

Mixed Fresh Herbs, finely chopped (Sage, Thyme, Rosemary)

2-3 tbsp Olive Oil

Salt and Pepper


For the Tahini Garlic Sauce

2 Garlic cloves, crushed

Salt to taste

1/3 Cup Sesame Tahini

2 to 4 tablespoons fresh lemon juice (more to taste)

1/3 cup water



For the Sweet Potatoes:

Pre-heat the oven on to gas Mark 8.

Peel and chop the potatoes into 1 inch squares, soak them in a bowl of water while you prepare the other ingredients.

Take a roasting tin and drizzle in 1/4 olive oil and toss in the chopped fresh herbs. Place the pan in the oven for 3 minutes to allow the oil and herbs to infuse.

While the oil is in the oven, drain the potatoes and pat them dry with a damp cloth. Then remove the roasting pan from the oven and place on top of the cooking hob while you transfer the potato to the pan, stirring it into the oil. Return the pan to the oven for another 10 minutes or until the potato has cooked.

For the Tahini Garlic Sauce:

In a mortar and pestle mash the garlic cloves to a purée with a pinch of salt.

Transfer the garlic to a bowl and mix in the sesame paste. Then mix in the lemon juice, at which stage the mixture will stiffen up. Gradually whisk in the water, until the sauce has the consistency of thick cream. Season to taste.

Allow the potatoes to cool slightly before pouring over the garlic sauce. Garnish with Rocket/ Pomegranate seeds.


  1. Pingback: Yoghurt Marinated Chicken Kebabs | Love Loretta's Kitchen

  2. luckystaranise says

    Wow this looks so yummy, I’ll definitely try and recreate it!


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