Roasted Sweet Potatoes with Tahini and Silan

Ingrédients

• 3 lbs of sweet potatoes (about 4 large ones)
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp za'atar
• 1/2 tsp salt
• 3 tbsp tahini
• 2 tbsp silan (date syrup)
• 1 cup pomegranate seeds
• 1/4 cup shelled pistachios

Préparation

1. 1

   Preheat the oven to 400 F. Line one or two large baking sheets with parchment paper. The goal here is not to crowd the pan and to have the sweet potatoes in a single layer

2. 2

   Peel and cut the sweet potatoes into 1/2" slices, and then cut each slice into cubes, by making 2-3 vertical cuts and 2-3 horizontal cuts (make sure the cubes are similar in size, so they cook evenly)

3. 3

   Place the cut sweet potatoes in a large bowl, add olive oil, za'atar and salt and mix well to evenly coat

4. 4

   Spread evenly and in a single layer on the lined baking sheet. Bake for 45 minutes or until the sweet potatoes are tender and slightly brown on the edges.

5. 5

   Right before serving drizzle the tahini and silan on top, and sprinkle with pomegranates seeds and shelled pistachios