The classic American-style sweet potato casserole is sweet enough to be dessert. Instead of piling on the marshmallows, the cooks at Christopher Kimball’s Milk street use two Middle Eastern pantry staples to boost the flavor of sweet potatoes.
This image released by Milk Street shows a recipe for tahini-roasted sweet potatoes with za’atar This image released by Milk Street shows a recipe for tahini-roasted sweet potatoes with za’atar This image released by Milk Street shows a recipe for tahini-roasted sweet potatoes with za’atar This image released by Milk Street shows a recipe for tahini-roasted sweet potatoes with za’atar This image released by Milk Street shows a recipe for tahini-roasted sweet potatoes with za’atar This image...
The cornstarch helps bind the fatty tahini and gives the sweet potatoes a crisp exterior. We roast the wedges until golden brown and meltingly tender. For the finishing sauce, more tahini and za’atar are stirred into creamy yogurt, with lime juice for a refreshing tang. For garnishes, you have many options, including bright ground sumac, spicy-sweet Aleppo pepper, chopped fresh flat-leaf parsley or a combination of all three.
In a large bowl, whisk together the cornstarch, 1 tablespoon za’atar, 1 teaspoon salt and ½ teaspoon pepper. Add the sweet potatoes and toss to coat. Pour in the tahini mixture and rub the mixture into the potatoes; reserve the small bowl. Distribute in an even layer on the prepared baking sheet. Roast until the potatoes are lightly browned on the bottom, about 15 minutes, rotating the baking sheet about halfway through. Remove from the oven and, using a thin metal spatula, flip each wedge. Roast until golden brown and a skewer inserted into the potatoes meets no resistance, about another 15 minutes, once again flipping the wedges and rotating the sheet halfway through.
Meanwhile, in the reserved bowl, whisk together the yogurt, lime zest and juice, the remaining 3 tablespoons tahini, the remaining 1 teaspoon za’atar and ¼ teaspoon each salt and pepper. Transfer the potatoes to a platter. Serve with the yogurt-lime sauce.
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