Roasted Sweet Potato, with Lemon Tahini & Smoked Paprika Dressing

She stared lustfully out the rain-stained window, reminiscing the days where she would gaze admiringly at the clouds swimming across the humbly exalted blue skies; and when the warm spring heat would penetrate through her sun-kissed skin. But alas, she was jolted back to reality, where the quaint whisper of the falling rain accompanied the grey hue of the bleak skies of London…

Just kidding! In all honesty, there is something so idyllic about the April Showers in the UK, and the ephemeral blue skies that signal the approaching summer months. As the nights begin to draw out, the temperatures slowly begin to rise, and the trees begin to bloom and blossom, you are reminded of all the reasons why you love this city and everything that comes with it.

I arrived back in London last night and got on with writing this post to share with you the last dish I cooked while I was in Dubai. I personally adore sweet potatoes, and eat them almost religiously; they are nutritious, wholesome, and absolutely delectable. Now, you CAN cook them in more ways than one (boiled, fried, steamed) but, in my opinion, nothing beats a well-roasted sweet potato.

This recipe is a prime example of an unbeatable roasted sweet potato dish; it’s sweet yet savoury, the dressing is piquant and the perfect accompaniment to the caramelised sweet potato, and the garnishes add texture and depth of flavour.

You can eat this as a side dish to any meat dish, or like me, you can eat it in a salad with feta and avocado. Either way, you really can’t go wrong!




1 large sweet potato, cut into 1 cm thick rings

1/2 tbsp lemon pepper

1/2 tbsp chia seeds

1 tangerine

2 tbsp lemon juice

1 lemon

2 tbsp tahini

2 tbsp heaped Greek yoghurt

1 tsp honey

1 heaped tsp smoked paprika

Oil for cooking


1 tbsp green pistachio kernels

1 heaped tbsp pomegranate seeds



  1. Preheat the oven to 180 degrees Celsius (not fan)
  2. Coat a baking tray with some oil (I use rapeseed oil for roasting), and place the sweet potato rings on it. Sprinkle the lemon pepper and chia seeds over the sweet potato rings, then place into the oven for 35-40 minutes. 20 minutes into the cooking time, remove from oven, flip the rings onto their other sides (given that the side down has been lightly caramelised and browned), and put the tray back into the oven for another 15 minutes (or until both sides have been browned and caramelised)
  3. While the sweet potato roasts, make the tahini sauce by: juicing and mashing the tangerine in a bowl, then adding the 2 tbsp lemon juice, tahini, yoghurt, honey and paprika. Mixed them all together until all ingredients have been fully incorporated. Optionally, you can season with salt
  4. Once the sweet potato rings are ready and out the oven, decant onto a plate and top with the tahini dressing, followed by the pomegranate seeds and pistachio kernels.
  5. Cut the remaining lemon into wedges, and serve alongside the potatoes for optional lemon juice


If you are interested in having this in a salad, here is what I did with it:


1 cup julienne carrots

1/2 julienne spring onion

50g feta cheese, crumbled

1 avocado, cut into bite-size pieces

To prepare, all you have to do is assemble all the ingredients in a bowl and serve with the roasted sweet potato, using the tahini sauce as a dressing for the salad. Again, I prefer to add a squeeze of lemon juice as it really enhances and refreshes the dish!



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