Maple Sweet Potato Salad with Whipped Tahini Recipe
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.
- 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
