Mains · 4 Ingredients
Sweet Potato with Tahini and Lemon
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 220°C. Wash sweet potato and cut into slices about 1.5 cm thick or small wedges.
- Spread on a lined tray and roast for 20–25 minutes until tender, turning halfway.
- Whisk tahini with lemon juice and a little water until smooth. Chop the parsley.
- Plate the sweet potato, drizzle with tahini and scatter with parsley.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.