Roasted Japanese Sweet Potatoes With Miso Maple Tahini

2 medium-large red sweet potatoes
2 Tbsp olive oil
Salt + pepper, to taste
Optional garnish: fresh parsley or green onion/ spring onions, chopped

Miso Tahini Dressing:
1/4 cup tahini
1.5 Tbsp miso paste
1 Tbsp maple syrup
1/4 tsp garlic powder
2 tsp lemon juice
2-3 Tbsp hot water

Start by preheating your oven to 200C. Line a large baking sheet with parchment paper.

With the skin on, cut sweet potatoes into 2cm pieces. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.

Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork-tender.

While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.

Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes, or served alongside them as a dip. Garnish with fresh pepper and parsley/ onion as desired. Serve and enjoy hot!

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