Introduction

This Maple Sweet Potato Salad with Whipped Tahini is a delightful blend of sweet and savory flavors, perfect for any season. Roasted sweet potatoes are complemented by a creamy, tangy tahini sauce sweetened with maple syrup, making it a nourishing and satisfying dish.

Maple Sweet Potato Salad with Whipped Tahini Recipe - Recipe Image

Ingredients

2 large sweet potatoes, peeled and cut into cubes
1/4 cup tahini
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
Step 2: While the potatoes roast, prepare the whipped tahini sauce by combining tahini, maple syrup, lemon juice, and a pinch of salt in a bowl. Whisk vigorously until smooth and creamy, adding a little water if needed to reach a drizzling consistency.
Step 3: Once the sweet potatoes are roasted, transfer them to a serving dish and drizzle generously with the whipped tahini sauce. Serve warm or at room temperature.

Tips & Variations

For extra flavor, sprinkle roasted sweet potatoes with toasted sesame seeds or chopped fresh herbs like parsley or cilantro.
Swap maple syrup with honey or agave syrup for a different sweet note.
You can add a pinch of smoked paprika to the roasting sweet potatoes for a subtle smoky flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and add extra tahini sauce if needed to refresh the creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes for this recipe?

Fresh sweet potatoes work best for roasting and texture, but you can use canned sweet potatoes if pressed for time. Just warm them gently before drizzling with the tahini sauce.

Is this recipe suitable for vegan diets?

Yes, this recipe is vegan as it uses plant-based ingredients like tahini and maple syrup with no animal products.

Maple Sweet Potato Salad with Whipped Tahini Recipe

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★★★★★

4.5 from 58 reviews

A delightful Maple Sweet Potato Salad featuring tender roasted sweet potatoes drizzled with a creamy, tangy whipped tahini sauce enhanced by a hint of maple syrup and fresh lemon juice. This vibrant salad is perfect as a nutritious side dish or a light vegan main course.

Author: Marco
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Roasted Sweet Potatoes

3 medium sweet potatoes, peeled and cubed (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Whipped Tahini Dressing

1/3 cup tahini
2 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
2–4 tablespoons water, to thin
Pinch of salt

Instructions

Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into uniform pieces to ensure even cooking. Toss them with olive oil, salt, and black pepper, then spread in a single layer on a baking sheet lined with parchment paper.
Roast the Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized on the edges. Remove from the oven and let cool slightly.
Make the Whipped Tahini Dressing: In a bowl, combine the tahini, maple syrup, lemon juice, and a pinch of salt. Whisk vigorously while gradually adding water one tablespoon at a time until the dressing reaches a smooth, creamy, and pourable consistency.
Assemble the Salad: Arrange the roasted sweet potatoes in a serving bowl or platter. Drizzle the whipped tahini dressing generously over the potatoes. Optionally, toss gently to coat evenly or serve the dressing on the side.
Serve: This salad can be served warm or at room temperature. It pairs beautifully with grilled proteins or as part of a vegetarian meal.

Notes

Use fresh lemon juice for the best flavor in the tahini dressing.
Adjust the water quantity in the dressing to achieve your preferred consistency.
Leftover salad can be refrigerated in an airtight container for up to 2 days.
Optionally garnish with chopped fresh herbs such as parsley or cilantro for added freshness.
For a nuttier flavor, toast the tahini lightly before mixing.

Keywords: sweet potato salad, maple syrup, tahini dressing, roasted sweet potatoes, vegan salad, healthy side dish