Mexican-Spiced Sweet Potatoes with Tahini Sauce
Mexican-spiced sweet potatoes with a creamy tahini sauce—perfect as a side or on a salad. Easy, vegan, gluten-free, and kid-friendly. Try it now!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Peeler
Ingredients
- 2 medium sweet potatoes (peeled & chopped into cubes)
- 1 tablespoon(s) olive oil
- ½ teaspoon(s) chili powder
- ½ teaspoon(s) cumin
- salt & pepper (to taste)
- 3 tablespoon(s) tahini
- 2 tablespoon(s) lime juice
- 2 tablespoon(s) water (plus more if needed)
- 2 teaspoon(s) maple syrup
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) cumin
- 1 teaspoon(s) chili powder
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