Everyone in the family will love this updated summer classic. For amped-up flavor and nutrition, we don’t peel our sweet potatoes. Leftover potato salad can be stored, covered, in the refrigerator for up to 3 days.
Sweet Potato Salad with Tahini Dressing
Servings
4 Servings
Ingredients
- 3 large sweet potatoes unpeeled but scrubbed and cut into 2-inch dice
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- ½ cup tahini
- ½ teaspoon cumin
- 2 garlic cloves grated on a microplane
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Arrange potatoes on lined sheet and drizzle with evoo, salt, and pepper. Roast for 40 minutes, stirring occasionally, until tender and browned.
- Whisk tahini, cumin, and garlic in a small bowl. Toss with potatoes (while still warm so the dressing soaks in — YUM!). Arrange on a platter.
- Serve warm or cold.
Sounds amazing, I’m making it this week