1 serving; 10 min preparation; 30 min cooking time.
If you like spicy food, that’s the side-dish for you. It’s a combination of sweet and spicy roasted sweet potato, served with a fresh and creamy mint tahini dip.
In case you really don’t like spicy food, replace the cayenne paper with paprika powder. It will give the potatoes a nice earthy flavor and beautiful color.
- 1 medium size sweet potato, wedged
- 1 tsp cayenne pepper
- 1 tbsp agave syrup
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
for the mint-tahini dip:
- 4 tbsp tahini
- 10 g fresh mint leaves
- 2 tbsp Greek yoghurt
- 2 tbsp lime juice
- 1 tsp agave syrup
- 1/4 tsp white pepper
- 1/4 tsp salt
Preheat the oven to 200 degree C/400 degrees F.
Mix the agave syrup with the olive oil and the agave syrup. Add the cayenne pepper, salt and pepper.
Leave the skin of the sweet potato on and cut it in big wedges. Dip the wedges in the agave mixture. Place the wedges on a baking tray.
Roast the sweet potato for 25 min in the preheated oven. Keep an eye on it, the wedges should not get very soft.
For the mint-tahini dip: Put all the ingredients in a blender and mix until smooth. Adjust the seasonings according to your taste. Add more agave syrup, if you like.
Take the potato from the oven and serve it with the dip. Enjoy!