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Mexican Sweet Potatoes with Mexican Tahini Sauce

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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.


Mexican Sweet Potatoes w/ 5 Minute Mexican Tahini Sauce

Brandi Doming
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!
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 27 mins
Total Time 37 mins
Servings 1

Ingredients

  • 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
  • 1/4-1/2 teaspoon fine sea salt (this will depend if your tahini is salted)
  • 2 tablespoons (30g) fresh lime juice
  • 3 tablespoons (48g) tahini
  • 2 teaspoons maple syrup (don't omit, it balances the acidity and enhances the spice flavor)
  • 1 1/2 tablespoons (22g) water

Instructions
 

  • Preheat an oven to 415°F and line a sheet pan 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.
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Filed Under: Appetizers, Dips/Sauces, Gluten Free, Kid Friendly, Kid-Friendly Meals, Nut Free, Potatoes/Rice, Sides, Snacks Tagged With: 8 ingredients, Creamy, Dairy free, Dips, Easy, Fast, Few ingredients, healthy, Mexican, Oil-free appetizers, Raw, Sauces, Spicy, Tahini, vegan, vegetarian

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Comments

  1. Charlie

    May 3, 2014 at 12:27 am

    I absolutely cannot wait to try this recipe. Not only do I love sweet potatoes, but this sauce sounds delish! Thanks for publishing these awesome simple vegan recipes. I love your blog!

    Reply
    • brandi.doming@yahoo.com

      May 3, 2014 at 2:25 am

      Thank you so much for your kind words Charlie!! So glad you are enjoying the recipes, that makes me very happy! Please leave me feedback after you make this…I’d love to hear! It is addictive, just a warning 🙂

      Reply
  2. Emma

    May 3, 2014 at 10:18 am

    I love the look of this sauce Brandi! I’m a huge tahini addict but usually go with classic tahini lemon or tahini miso sauces. Can’t wait to try your recipe 🙂

    Reply
    • brandi.doming@yahoo.com

      May 3, 2014 at 6:07 pm

      I love all things tahini Emma…that is why I even put it in ice cream! It is such a versatile ingredient!

      Reply
  3. Cindy

    May 3, 2014 at 3:28 pm

    All I can say is ….”want” 😉

    Reply
    • brandi.doming@yahoo.com

      May 3, 2014 at 6:07 pm

      Super easy Cindy 🙂

      Reply
  4. GiGi Eats

    May 3, 2014 at 6:12 pm

    Well, now I am going to make butternut squash – UGH SO YUM! 🙂 Sweet Potatoes creep me out, that’s why I am saying butternut squash! LOL!

    Reply
    • brandi.doming@yahoo.com

      May 3, 2014 at 10:38 pm

      What???!!! You don’t like sweet potatoes?!! 🙂

      Reply
  5. Suzanne

    May 3, 2014 at 8:55 pm

    Yum, this is similar to patatas bravas, love the spicy sauce and always love roasted sweet potatoes.

    Reply
  6. Mila

    May 3, 2014 at 9:00 pm

    Yum! I like the Mexican twist on tahini. I also rarely do dipping sauce, but this looks intriguing. Thanks!

    Reply
    • brandi.doming@yahoo.com

      May 3, 2014 at 10:39 pm

      Thank you so much Mila! It is honestly delicious!

      Reply
  7. Melanie @ Happy Being Healthy

    May 4, 2014 at 1:50 am

    Oh man, I LOVE sweet potatoes and yours look absolutely divine with the crispiness and spices. I’m hungry now. That sauce looks amazing too!!!

    Reply
    • brandi.doming@yahoo.com

      May 4, 2014 at 8:48 am

      Meeee tooo….I eat them ALL the time!

      Reply
  8. Annie

    May 4, 2014 at 2:57 am

    Ah, you’re so good to have this recipe just in time for Cinco de Mayo! Looks incredible!

    Reply
    • brandi.doming@yahoo.com

      May 4, 2014 at 8:48 am

      Thanks so much Annie!

      Reply
  9. How to Philosophize with Cake

    May 4, 2014 at 3:09 am

    I am so glad I stumbled across your website. Everything looks delicious, and these sweet potatoes are just calling my name. Sweet potatoes really are the best vegetable on earth. 🙂 I think I have a few new recipes to try now…

    Reply
    • brandi.doming@yahoo.com

      May 4, 2014 at 8:49 am

      Thank you so much for coming by!! I really appreciate that!

      Reply
  10. Choc Chip Uru

    May 5, 2014 at 10:21 am

    A 5 minute tahini sauce, it looks so delicious! And perfect on these moist delicious potatoes 😀

    Cheers
    Choc Chip Uru

    Reply
  11. how to stop snoring

    May 5, 2014 at 3:23 pm

    Your style is so unique compared to other people I have read stuff from.
    Thank you for posting when you’ve got the opportunity, Guess I will just book mark this page.

    Reply
    • brandi.doming@yahoo.com

      May 6, 2014 at 12:31 am

      Thank you so much!!

      Reply
  12. Erika

    May 5, 2014 at 4:00 pm

    Oh Brandi these look so amazing!!!! I’ve been kind of craving nachos lately, but this would be such a healthier way to get my fix. I really need to go stock up on tahini again!! You are genius, genius, genius!!

    Reply
    • brandi.doming@yahoo.com

      May 6, 2014 at 12:31 am

      Aww thanks Erika! Simple, easy and sooooo scrumptious! Let me know if you try it. 🙂

      Reply
  13. rika@vm

    May 6, 2014 at 1:02 am

    I really would love to go to Texas sometimes, I heard their tacos were pretty good, plus tons of asian fusion tacos! Isn’t tahini the best?! I love snacking on tahini on its own with some fresh lemon juice and good olive oil, it’s way better than hummus (I hate thick hummus). Maple syrup is a great ingredient to balace the acidity!

    Reply
    • brandi.doming@yahoo.com

      May 7, 2014 at 7:01 am

      Yes, lady, come on to Texas!! Mexican food is everywhere here….but I’ve learned to recreate those flavors without all the dairy cheese! Yes, I LOVE tahini. It really is such a versatile ingredient for both sweet and savory 🙂

      Reply
  14. Meredith Petrnousek

    May 6, 2014 at 11:29 am

    Fantastic! Just made the dip and a giant pan of roasted veggies – sweet potatoes, onions, peppers, tomatoes and broccoli – and it is delicious! Actually had to make extra dip since I had more veg and kept dipping my spoon in the bowl. I love your website and the concept of easy vegan meals that I can put together with minimal shopping, without hard to find ingredients, and while my baby is asleep. Thank you for all of the great recipes and ideas. 🙂

    Reply
    • Meredith Petrnousek

      May 6, 2014 at 12:27 pm

      And it also makes a delicious salad dressing, in case anyone was wondering!

      Reply
      • brandi.doming@yahoo.com

        May 6, 2014 at 4:36 pm

        What a great idea, thank you for sharing that! 🙂

        Reply
    • brandi.doming@yahoo.com

      May 6, 2014 at 4:36 pm

      Thank you so much Meredith!! Thank you so much for leaving me feedback, I love it! Adding all those veggies sounds wonderful, but yeah, you are going to run out of the sauce quick, haha! Seriously, we went through it SO fast.

      Reply
  15. Desiree

    May 7, 2014 at 1:13 am

    This is so FANTASTIC!

    I made a large batch of roasted sweet potatoes, carrots and onions without the salt. And I made the sauce (double batch) by replacing the chili powder with smoked paprika, and replaced the lime juice with lemon juice. Sooo amazing!

    I will definitely be making this again!

    Reply
    • brandi.doming@yahoo.com

      May 7, 2014 at 7:03 am

      Thank you so much Desiree for the feedback, I’m so happy you loved it!! Smoked paprika sounds like a wonderful addition. I love smoked paprika! I use it a lot in chilis and soups. Yum!

      Reply
  16. ChgoJohn

    May 7, 2014 at 8:15 am

    Love the sound of your Mexican tahini sauce, Brandi. I bet it really makes those sweet potatoes special. 🙂

    Reply
    • brandi.doming@yahoo.com

      May 8, 2014 at 8:02 am

      Thank you John, you bet it does!

      Reply
  17. Nancy @ gottagetbaked

    May 8, 2014 at 2:01 am

    Brandi, your photography has always been top notch but it just keeps getting better and better. This series of photos is amazing! I adore sweet potatoes and that tahini sauce sounds good enough to drink. I’m super intrigued by your cheese-less cheese. I can’t wait to see your recipes in the near future!

    Reply
    • brandi.doming@yahoo.com

      May 8, 2014 at 8:03 am

      Aww thank you Nancy, you’re so sweet!! I’ve really been practicing with different angles and lighting and having my daughter help with action shots! Lol! I am pleased with how these turned out and it’s sooo much fun 🙂

      Reply
  18. Brittany

    May 8, 2014 at 5:40 am

    I am obsessing over sweet taters right now, these look SO good!

    Reply
  19. Emi

    June 3, 2014 at 5:48 pm

    Made this today. I must actually leave the house so that I don’t eat it ALL (and hubby then gets none for dinner). Seriously good and super easy. Thank you!

    Reply
    • brandi.doming@yahoo.com

      June 18, 2014 at 12:43 am

      Thank you so much for the feedback Emi! That is too funny! I’m so glad you enjoyed it that much 🙂

      Reply
  20. Lauryn

    June 18, 2014 at 12:17 am

    Looks amazing ! Can’t wait to try ! How many would this serve ? Could it be a 1 person lunch ? And could I use honey instead of maple syrup in the dip ? LOVE THIS 🙂

    Reply
    • brandi.doming@yahoo.com

      June 18, 2014 at 12:46 am

      Hi Lauryn! Yes, definitely a 1 person lunch. It makes around a 1/2 cup of sauce which you will quickly dip your way through. You could just roast one potato if you like, if you are just fixing it for yourself. You can use honey, but I would scale back a little on the amount, since it is much sweeter than syrup and it may make it too sweet. It is also much thicker, so if the sauce is too thick, just add a teensy bit more water. Please let me know how it turns out, thank you!

      Reply
  21. paula rothman MD

    January 8, 2015 at 12:59 am

    this recipe is awesome. i keep coming back to it. blend of flavors. having tonight (again) with black bean harissa burgers!

    Reply
    • brandi.doming@yahoo.com

      January 8, 2015 at 6:24 am

      Wonderful!! I’m so happy to hear that Paula! Thank you so much for the feedback, I really love hearing from my readers! 🙂

      Reply
  22. Meredith

    March 11, 2015 at 6:39 am

    Hi! I’ve been loving your recipes so far and I’d love to make this Mexican Tahini sauce. My significant other has an allergy to cumin. Do you know of a substitute or can I just leave out the cumin from this recipe? Will that alter the flavor profile too much?

    Thank you!

    Reply
    • brandi.doming@yahoo.com

      March 11, 2015 at 7:30 pm

      Hi Meredith! I haven’t tried it without the cumin, but I would think it would still be good, it just will have less of a Mexican flavor since cumin is what really enhances the Mexican flavors. But I totally think it would still be delicious! You could add a bit of smoked paprika if you want for a smoky flavor, since the cumin will be gone. Let me know how it turns out!

      Reply
  23. Sophia @ Veggies Dont Bite

    May 7, 2015 at 6:50 am

    5 stars
    Yup, made this too. I do have an addiction, I know. It was awesome! Thanks for the great great recipes to fuel my addiction!

    Reply
    • brandi.doming@yahoo.com

      May 7, 2015 at 7:53 pm

      So glad you loved it Sophia, thank you so much! Haha!

      Reply
  24. Brittan

    May 27, 2015 at 9:57 pm

    5 stars
    Delicious! Going to try it on burritos tonight. A+!

    Reply
  25. Emily

    May 30, 2015 at 9:53 am

    just made the dip in double quantities. Having it tonight with the sweet potato and with cumin chicken and squid on a salsa black bean salad. Planning to use the sauce on it all. Got 9 ppl here for dinner tonight so hope it’s a winner!

    Reply
    • brandi.doming@yahoo.com

      May 30, 2015 at 11:13 am

      Oh wow! I hope everybody enjoyed it! It’s one of my most popular recipes/sauces and it really does taste good on anything! Thank you for making it 🙂

      Reply
  26. Ceara @ Ceara's Kitchen

    June 4, 2015 at 8:58 am

    5 stars
    Made this dressing and it’s SO darn delicious 🙂 I was eating it with a spoon before serving it with our dinner, ha! We drizzled it over baked sweet potatoes with your awesome Southwest Lime Corn Salad. Definitely going to be making this again and again! Thank you for the amazing recipe girl!!!

    Reply
  27. Tami

    October 14, 2015 at 10:17 pm

    5 stars
    I am addicted to this sauce, I put it on just about everything! My family is getting a little concerned 😉 For anyone who has not tried this, you must give it a try. It is with so much flavor! Thank you Brandi!!

    Reply
  28. Bárbara

    December 1, 2015 at 10:49 pm

    5 stars
    Made this yesterday and I’m eating tahini sauce leftovers today with some potato wedges 🙂 Soooooo delicious!!! Thank you so much!

    Reply
    • brandi.doming@yahoo.com

      December 2, 2015 at 5:19 am

      Yay!! So happy to hear that Barbara!! So glad you loved this!

      Reply
  29. Megan Nelson

    January 4, 2016 at 10:06 pm

    5 stars
    This tahini sauce is a game changer for me. I’ve been making it for tacos, nachos, potatoes, everrrythang! I have a hard time not eating it by the spoonful!

    Reply
    • brandi.doming@yahoo.com

      January 4, 2016 at 11:01 pm

      Thank you so much Megan for this feedback, it is my favorite tahini sauce and you are right, so good on so many things!

      Reply
  30. Debbie

    January 7, 2017 at 9:18 pm

    5 stars
    I just made these sweet potatoes and tahini sauce. It is so good. What a great combination and that sauce is delicious! Best tahini sauce ever! 😊

    Reply
    • brandi.doming@yahoo.com

      January 8, 2017 at 12:59 am

      Thank you so much Debbie! So happy you loved this sauce! I haven’t made it in quite awhile, I think it’s time I made it again!

      Reply
  31. Mara

    March 19, 2017 at 5:04 am

    5 stars
    Thank you so much for this recipe! I am the biggest Mexican food fan and have had such a challenge finding a good tortilla soup recipe – it always lacks flavor and tastes watery. This is absolutely delicious and the Mexican tahini is an essential touch! I added a touch of lime in the soup before pouring it in my bowl. Great touch! I can’t wait to eat this all week! Please keep these incredible recipes comin”!

    Reply
    • brandi.doming@yahoo.com

      November 18, 2017 at 9:14 pm

      I’m so happy you loved this, thank you!

      Reply
  32. Mariann

    March 21, 2017 at 7:58 pm

    Do you have a brand of Tahini sauce that you like/recommend? I want to use the sauce with the black bean burgers.

    Reply
    • brandi.doming@yahoo.com

      March 22, 2017 at 4:37 am

      Hi Mariann! I like the Simple Truth brand from Krogers and also the Dastony tahini from Whole Foods is excellent. It’s the best but it’s much more expensive so I pretty much always buy the Kroger brand now. So much cheaper. It works just great in this sauce!

      Reply
  33. Rachel

    January 10, 2018 at 2:30 am

    5 stars
    Just made this sauce and its out of this world! Will be going on everything from now on!! Thank you

    Reply
  34. LoveBmyBeauuti

    February 26, 2018 at 5:41 am

    5 stars
    OMG… I couldn’t find sesame seeds so I had to used natural peanut butter for the tahini sauce, and it still came out amazing.

    Reply
  35. Melanie Drescher

    May 15, 2019 at 8:36 pm

    The Sweet Potatoes I buy do not have orange flesh, it’s a yellow/white color. Do you use yams or garnets – which I think are also yams in this recipe & others calling for sweet potatoes? I want to make this dish, plus your FUDGE with sweet potatoes, but I want to make sure I’m buying the right potato so it will turn out properly. Yams have more water in them than sweet potatoes do, plus the skin and flesh are different colors. Please let me know so I don’t make these recipes with the wrong ingredients. Thanks so much!

    Reply
    • brandi.doming@yahoo.com

      May 16, 2019 at 5:51 am

      Hi Melanie, they are labeled sweet potatoes and are orange on the bags I buy. You definitely don’t want to use the white ones, they are much drier and less sweet. There are many varieties and colors of different sweet potatoes. But some stores mistakenly label yams to actual sweet potatoes. You want to look for the brownish-orange skin with the orange flesh.

      Reply
  36. Monique

    May 21, 2020 at 3:05 pm

    Can these be roasted in the air fryer?

    Reply
    • brandi.doming@yahoo.com

      May 21, 2020 at 7:42 pm

      I am sure they can, but I don’t own an air fryer so I can’t give advice on how to adjust the cooking.

      Reply
  37. Rachel K

    November 3, 2020 at 11:10 am

    For the maple syrup, do you use the natural kind?

    Reply
    • brandi.doming@yahoo.com

      November 3, 2020 at 4:27 pm

      Yes, always, pure maple syrup.

      Reply
  38. Eman

    March 2, 2021 at 8:01 pm

    5 stars
    Very good! I am Palestinian and wanted to find recipes to use up some tahini, wow was I impressed. My favorite tahini mexican dressing. It has the flavor profile of an msg laden bag of mexican Doritos, but in a healthy way. Sorry if that sounds weird, but I kept tasting it, and it was like I had tasted something like it before, then Doritos came to mind. Even though it has no cheese it takes your tongue in that direction! Great job!

    Reply
    • brandi.doming@yahoo.com

      March 2, 2021 at 11:21 pm

      Haha I love that! And I remember how delicious Doritos are, so I get it! So happy you loved this!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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