Preheat the oven to 350°F. 

Quarter the sweet potatoes lengthwise (don’t peel them) and place in a baking pan (try keeping them in one layer). Brush the olive oil on the sweet potato fingers and sprinkle with some salt, bake until the fingers are soft, about 40-45 minutes.

Meanwhile prepare the tahini: place the tahini paste in a bowl and add cold water, teaspoon at a time and mix until it becomes a sauce, season with salt.

Place the sweet potato fingers in a serving dish, drizzle over the tahini and silan and garnish with the chopped scallions.