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!
Author: Brandi Doming
2large sweet potatoespeeled & chopped into 1/2 inch cubes
Sprinkle the potatoes with saltchili powder & cumin
Mexican Tahini Dip
1/4-1/2teaspoonfine sea salt (this will depend if your tahini is salted)
2tablespoons (30g)fresh lime juice
2teaspoonsmaple syrup (don't omit, it balances the acidity and enhances the spice flavor)
1 1/2tablespoons (22g)water
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.