Butter Roasted Sweet Potatoes with Tahini Sauce, Pickled Onions and Mint

Butter Roasted Sweet Potatoes with Tahini Sauce, Pickled Onions and Mint

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  • When boiling root vegetables, the usual rule would be to start cooking them in cold water and then bring them to a boil, this ensures even cooking. However, as we are just trying to cook the exterior, it's best to cook from boiling to prevent the potatoes from absorbing too much liquid (this would stop them from going super crispy).
  • We like to use small sweet potatoes so each bite-size piece has some skin - the skin gets deliciously crispy, so make sure to keep the skin on!
  • This pickled onion recipe is enough for many meals - they last up to two weeks in the fridge in an airtight jar. Serve with curries, slow-cooked meats and roasted veggies.

Pickled onions

  • 1 small red onion (finely sliced)
  • ½ cup water
  • ½ cup apple cider vinegar
  • 2 tsp sugar
  • 1 tsp salt

Butter roasted sweet potatoes

  • 6-8 small orange sweet potatoes (cut into bite-size)
  • 25g butter (melted)
  • 1 Tbsp olive oil
  • Salt and pepper

Yoghurt tahini sauce

  • ¼ cup Greek yoghurt
  • 2 Tbsp tahini
  • 1 small garlic clove (crushed)
  • ½ lemon (juice)
  • Pinch of salt

To serve

  • ¼ cup fresh mint  (roughly chopped)
  1. Preheat oven to 220 degrees celsius fan bake.

  2. Prepare the pickled onions. Start by adding the sliced onion into a glass jar. In a small saucepan, add the water, vinegar, sugar and salt; then bring to a boil. Pour the boiling vinegar mixture over the onions, allow them 'pickle' for at least an hour.

  3. Place the sweet potatoes into a pot with boiling water and add a teaspoon of salt. Boil for about 7 minutes, or until the sweet potatoes are about half cooked and the outside is soft and fluffy. Once cooked, drain using a colander until all the water has been removed.

  4. Pop the sweet potatoes back into the pot and give it a good shake and bash, roughing up the outside.

  5. Place the sweet potatoes and potato 'bits' from the pot onto a baking tray, pour over the melted butter and olive oil, season generously with salt and pepper. Roast for 35 minutes or until they are golden and crispy.
  1. Meanwhile, prepare the yoghurt tahini sauce, add all the ingredients into a small bowl and mix well until smooth and creamy.

  2. Time to plate up. Start by grabbing a large plate or platter, then add the crispy sweet potatoes, top with dollops of the yoghurt tahini sauce, a few pickled onions and some fresh mint.

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