Sweet potatoes are a fall and winter favorite! When roasted, they develop a warm and cozy depth that compliments any meal. This recipe pairs the simple roasted potatoes that we all know and love, with a nutty and slightly sweet drizzle-worthy sauce that will have you wanting to double dip! 

INGREDIENTS:

• 2 sweet potatoes; washed and scrubbed
• 3 tbsp Vitality extra virgin olive oil; divided
• 2 tbsp tahini 
• 1 tbsp maple syrup 
• ½ tsp minced garlic
• Juice from ½ lemon
• Salt & pepper

DIRECTIONS: 

For the Sweet Potatoes:

1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside. 
2. Wash and scrub the sweet potatoes, then dry thouroughly. 
3. Roughly peel sweet potatoes. It's fine to leave some skin on! 
4. Chop the sweet potatoes into bite sized cubes. 
5. Toss chopped sweet potato cubes in a large bowl with 2 tbsp Vitality extra virgin olive oil, ¼ tsp sea salt, & ¼ tsp pepper. Ensure all pieces are evenly coated. 
6. Transfer potatoes to 2 baking sheets. Spread them out in an even layer on each, ensuring the cubes are spaced apart as much as possible.
7. Roast in the oven until desired doneness; about 30-40 minutes. Toss once halfway through. 

FOR THE MAPLE-TAHINI DRIZZLE:

In a small mixing bowl mix together the following: 

• 2 tbsp tahini
• 1 tbsp Vitality 
• 1 tbsp maple syrup; can add additional after taste testing if a sweeter taste is desired
• ½ tsp sea salt; or more to taste 
• ¼ tsp pepper; or more to taste 
• Juice from ½ medium sized lemon
• ½ tsp minced garlic

If the drizzle is too thick, whisk in cold water ½ tbsp at a time to achieve desired consistency. 

Enjoy this dish paired with your favorite protein, or with a simple arugula side salad for a hearty meatless meal! Leftovers are best stored separately, potatoes in one container and sauce in another. Each will store well in the fridge 1-3 days in airtight containers.  

If you make this recipe or any others, let us know on our Instagram @yourolivoamigo!