I live in Texas, where people love their Mexican food.
I grew up eating it and what's not to love? Spices, aromas, melty cheese.....just total comfort food. Well, I eat a plant based diet now, so no more traditional cheese. But, I do make a cheesy sauce and have found there is virtually a way to recreate anything. Practice, practice, practice. I have a couple of new "cheese" recipes coming on the blog.
This recipe though has nothing to do with enchiladas or cheese, just the major flavor components. Who says you need to eat an enchilada or taco to enjoy the Mexican flavors? I LOVE sweet potatoes, so I wanted to make them Mexican flavored and these are soooooo good. I baked 2 sweet potatoes for the recipe and ate all of it....it was that good. This sauce is incredible, creamy, spicy and takes just 5 minutes to whip up.
Thick, creamy and bursting in flavor.....I seriously could drink this stuff.
Just chop, bake and make the dip. Just 8 easy pantry ingredients. Doesn't get any easier. Then devour.
An incredibly easy, delicious appetizer or side that is bursting with Mexican spices. This sauce is so addicting, it would also be incredible on tacos, burritos, salads, etc. Best part is it only takes 5 minutes to make!
10 minPrep Time
27 minCook Time
37 minTotal Time
5 based on 1 review(s)
2 large sweet potatoes, peeled & chopped into 1/2 inch cubes
Sprinkle the potatoes with salt, chili powder & cumin
Mexican Tahini Dip
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon chili powder (add more for extra spicy)
1/2 teaspoon fine sea salt
2 tablespoons fresh lime juice (about 2 limes)
3 tablespoons tahini
2 teaspoons maple syrup (don't omit, it balances the acidity and enhances the spice flavor)
1 1/2 tablespoons water, or more if desired
Preheat an oven to 415 degrees and line a sheetpan with parchment paper. Do not use foil, it will burn! Peel and chop the sweet potatoes and spread out evenly on the prepared pan. If you want to use a little nonstick spray or oil, feel free, I did not, but if you do they will cook slightly faster. Season generously with salt, chili powder and cumin. (I just eyeballed it) Bake for about 25 minutes until fork tender. Turn broil on for just a couple of minutes to brown the tops, watching closely to not burn.
While potatoes are baking, prepare the dip. Add all of the ingredients to a small bowl and whisk really well with a fork for a couple of minutes until the dip is thick and smooth. Taste and add any more chili powder or spices if you want it extra spicy. If you want the dip thinner, add just a little more water, keeping in mind that it will dilute the flavor some. Serve the potatoes with the tahini dip and devour.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!