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Sweet Potato Salad Tahini: A Delicious & Healthy Recipe

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Vibrant sweet potato salad with roasted sweet potatoes, cranberries, pecans, and creamy tahini dressing. Great as a side or light lunch!

Ingredients

Scale
  • 2 large sweet potatoes (about 1.5 pounds total), peeled and cubed into 1-inch pieces
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts, toasted
  • 1/4 cup chopped fresh parsley
  • 1/4 cup tahini
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons water (or more, to thin)
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and cut them into 1-inch cubes.
  3. In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  4. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Avoid overcrowding the pan. If necessary, use two baking sheets.
  5. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
  6. Let the sweet potatoes cool slightly.
  7. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup (or honey), minced garlic, salt, and cayenne pepper (if using).
  8. Adjust the consistency by adding more water, one tablespoon at a time, until you reach your desired consistency.
  9. Taste and adjust seasonings as needed.
  10. In a large bowl, combine the slightly cooled roasted sweet potatoes, red onion, dried cranberries, toasted pecans or walnuts, and fresh parsley.
  11. Pour the tahini dressing over the sweet potato mixture.
  12. Gently toss everything together until the sweet potatoes and other ingredients are evenly coated with the dressing.
  13. Taste and adjust seasonings as needed.
  14. Chill (optional). Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  15. Serve chilled or at room temperature.

Notes

  • Spice it up: Add a pinch of red pepper flakes to the sweet potatoes before roasting or to the tahini dressing.
  • Add greens: Toss in some baby spinach or arugula.
  • Use different nuts: Substitute the pecans or walnuts with other nuts, such as almonds, cashews, or pistachios.
  • Add cheese: Crumbled feta cheese or goat cheese would be a delicious addition.
  • Make it vegan: Ensure you use maple syrup instead of honey in the tahini dressing.
  • Roasting vegetables: You can roast other vegetables along with the sweet potatoes, such as Brussels sprouts, carrots, or butternut squash. Just adjust the roasting time accordingly.
  • Fresh herbs: Experiment with different fresh herbs, such as cilantro, mint, or dill.
  • Citrus zest: Add a little orange or lemon zest to the tahini dressing for a brighter flavor.
  • Make it a grain bowl: Serve the sweet potato salad over quinoa, farro, or brown rice for a heartier meal.
  • Storage: Store leftover sweet potato salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken slightly as it sits, so you may need to add a little water to thin it out before serving.

Find it online: https://anasrecipes.com/sweet-potato-salad-tahini/