Sheet Pan Roasted Sweet Potato Wedges with Maple + Molasses Tahini Drizzle
Ingredients
Units
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Roasted Sweet Potato Wedges
- 2 lbs (900 g) sweet potatoes, well washed and cut in wedges (leave skin on)
- 2 tbsp (30 mL) vegetable oil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) tahini
- 3 tbsp (45 mL) Crosby’s Maple + Molasses
- 1 tsp (5 mL) finely grated orange zest
- 2 tbsp (30 mL) orange juice
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each of salt and chilli flakes
- 1/2 cup (125 mL) chopped fresh parsley
- 1/2 cup (125 mL) roughly chopped walnuts
- 2 tbsp (30 mL) pumpkin seeds
- 1 tbsp (15 mL) toasted sesame seeds
- 1 tbsp (15 mL) chopped fresh rosemary
Instructions
Roasted Sweet Potato Wedges
- Preheat the oven to 400 F (200 C).
- Toss sweet potatoes with oil, salt and pepper.
- Place on a large baking sheet lined with parchment paper.
- Roast in the center of the oven for about 35 minutes, tossing only once (halfway through roasting), until evenly roasted.
- Remove from the oven and cool slightly while preparing Maple + Molasses Tahini drizzle.
Maple + Molasses Drizzle
Stir together all ingredients until just combined. Cover and refrigerate until ready to use (up to 2 days). Restir before serving.
Assembly
- Drizzle Molasses Tahini mixture evenly over potatoes on baking sheet.
- Sprinkle evenly with parsley, walnuts, pumpkin seeds, sesame seeds and rosemary.
- Serves 6 as a side dish.
Notes
Delicious & Doable Tip:
- Try this recipe with chopped roasted acorn squash instead of sweet potatoes.