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
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
- 1/2 teaspoon fine sea salt
- 2 tablespoons fresh lime juice
- 3 tablespoons tahini
- 2 teaspoons maple syrup (don't omit, it balances the acidity and enhances the spice flavor)
- 1 1/2 tablespoons water
Instructions
- 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.
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!
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 🙂
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 🙂
I love all things tahini Emma…that is why I even put it in ice cream! It is such a versatile ingredient!
All I can say is ….”want” 😉
Super easy Cindy 🙂
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!
What???!!! You don’t like sweet potatoes?!! 🙂
Yum, this is similar to patatas bravas, love the spicy sauce and always love roasted sweet potatoes.
Yum! I like the Mexican twist on tahini. I also rarely do dipping sauce, but this looks intriguing. Thanks!
Thank you so much Mila! It is honestly delicious!
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!!!
Meeee tooo….I eat them ALL the time!
Ah, you’re so good to have this recipe just in time for Cinco de Mayo! Looks incredible!
Thanks so much Annie!
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…
Thank you so much for coming by!! I really appreciate that!
A 5 minute tahini sauce, it looks so delicious! And perfect on these moist delicious potatoes 😀
Cheers
Choc Chip Uru
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.
Thank you so much!!
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!!
Aww thanks Erika! Simple, easy and sooooo scrumptious! Let me know if you try it. 🙂
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!
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 🙂
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. 🙂
And it also makes a delicious salad dressing, in case anyone was wondering!
What a great idea, thank you for sharing that! 🙂
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.
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!
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!
Love the sound of your Mexican tahini sauce, Brandi. I bet it really makes those sweet potatoes special. 🙂
Thank you John, you bet it does!
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!
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 🙂
I am obsessing over sweet taters right now, these look SO good!
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!
Thank you so much for the feedback Emi! That is too funny! I’m so glad you enjoyed it that much 🙂
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 🙂
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!
this recipe is awesome. i keep coming back to it. blend of flavors. having tonight (again) with black bean harissa burgers!
Wonderful!! I’m so happy to hear that Paula! Thank you so much for the feedback, I really love hearing from my readers! 🙂
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!
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!
Yup, made this too. I do have an addiction, I know. It was awesome! Thanks for the great great recipes to fuel my addiction!
So glad you loved it Sophia, thank you so much! Haha!
Delicious! Going to try it on burritos tonight. A+!
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!
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 🙂
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!!!
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!!
Made this yesterday and I’m eating tahini sauce leftovers today with some potato wedges 🙂 Soooooo delicious!!! Thank you so much!
Yay!! So happy to hear that Barbara!! So glad you loved this!
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!
Thank you so much Megan for this feedback, it is my favorite tahini sauce and you are right, so good on so many things!
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! 😊
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!
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”!
I’m so happy you loved this, thank you!
Do you have a brand of Tahini sauce that you like/recommend? I want to use the sauce with the black bean burgers.
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!
Just made this sauce and its out of this world! Will be going on everything from now on!! Thank you
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.
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!
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.
Can these be roasted in the air fryer?
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.