Mexican Sweet Potatoes with Mexican Tahini Sauce

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 26 votes

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Yields 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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