Roasted Sweet Potato Wedges with Miso-Tahini Dipping Sauce
This dish is a close interpretation of a recipe featured on basically, a Bon Appetit newsletter. I decided that I wanted to turn Roasted Sweet Potatoes with Miso-Tahini Sauce from a side dish into a appetizer and kick it up a notch. I roasted the potato wedges a bit longer than directed to ensure that they had a nice char and were easy finger food. Rather than spreading the sauce on the plate to make for an attractive platter, I doubled the ingredients and created a sauce for dipping. And finally, I sprinkled the finished wedges with a healthy amount of Aleppo pepper to spice things up a bit. Bottom line is that this is a super healthy snack, of which, you and your friends (if you’re up for sharing) won’t be able to get enough. At least that was my experience. Enjoy!
Roasted Sweet Potatoes Wedges with Miso-Tahini Dipping Sauce
- 2 lbs small sweet potatoes (I bought a bag from Trader Joe's and the potatoes were perfectly sized)
- 2 Tbls olive oil
- 1 tsp kosher salt
- 1/4 c tahini
- 1/4 c white miso
- 4 tsp distilled white vinegar
- 1 scallion, thinly sliced on the diagonal
- 1 Tbls toasted sesame seeds
- sea salt, optional
- Aleppo pepper, optional (or harissa flakes or cayenne pepper)
- Preheat oven to 450F.
- Rinse sweet potatoes, rubbing to remove dirt from skins.
- Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
- Toss potatoes, 2 Tbsp. oil, and 1 tsp. salt on a rimmed baking sheet.
- Roast, tossing every 15 minutes, until a knife easily pierces flesh but exterior is still crispy, 30–40 minutes total (really important to toss since you are cooking them at such a high temperature!). You want the potatoes to be charred in spots.
- Meanwhile, mix tahini, miso, vinegar, and 2-3 Tbls water with a fork in a small bowl until smooth.
- Arrange the potatoes on a platter.
- Top with sesame seeds and scallions.
- Sprinkle with sea salt and Aleppo pepper, to taste.
- Serve with bowl of dipping sauce on the side.
- This would also be a great side dish with the tahini sauce spread on the platter before placing the potato wedges or with the sauce drizzled over the top of the sweet potato.