Honey-Roasted Sweet Potatoes with Tahini

The honey-roasted sweet potatoes with tahini don’t taste overtly coconuts. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Have This!

• 2 large or 3 medium/large sweet potatoes (technically I used red yams), washed, peeled, and trimmed into 1-inch chunks
• 3 to 4 tablespoons honey
• 3 to 4 tablespoons coconut oil in a liquid state
• 2 tsp. tahini
• 1 tablespoon cinnamon, or to taste
• pinch salt and pepper, optional and to taste
• pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
• Creamy Honey-Cinnamon Dip

Do This!

• Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
• Open a bag and add honey, oil, cinnamon, tahini, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
• Using your hands, transfer potatoes to a baking tray, arranged in a single flat layer and not touching, if possible. Bake for about 20 to 25 minutes, remove from oven and flip potatoes over using tongs.
• If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
• Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done.
• Keep a close eye on potatoes in the final moments of baking so they don’t burn.
• Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.