Are you a sweet, russet, white, purple, or red potato kind of person?
Personally, for me, I do not discriminate. I love all potatoes, and cannot pick a favorite. I also do not discriminate against how the tatos are cooked. I will say that since I’ve become a food blogger, my potato (okay, I’ve said that word way too much already) cooking skills have improved immensely. However, my favorite way of cooking them will always be roasted.
Roasting potatoes is my go-to for school nights. I pre-cut them on Sunday for the week, and just pop them in so they can cook while I make the rest of my dinner. The wait time is always worth it, even if I am a HANGRY beast.
The great thing about sweet potatoes is that they can be sweet (duh) or savory. I think I prefer mine sweet, however, because there are so many variations you can use. While my favorite way to eat them is roasted with an almond butter drizzle, I think this is a close second- all thanks to the dressing.
This dressing is perfect for almost anything- salad, veggies, and POTATOES. The potatoes would taste great with just the maple syrup, but the tahini is what gives it the true kick. The maple taste from the syrup isn’t too over powering, and seems to mix well with the tahini. It’s a must try!
INGREDIENTS (Serves One):
1 small-medium sweet potato
1 tsp coconut oil
Dash of cinnamon
1 tsp tahini
2 tsp maple syrup
1.) Pre-heat your oven to 400.
2.) Cut your potato into fry like shapes, and toss them with the coconut oil. Add a dash of cinnamon.
3.) Line them on a baking sheet, and stick them in the pre-heated oven for thirty minutes, flipping occasionally.
4.) While the potatoes are cooking, assemble the dressing by combining the tahini and maple syrup. Mix them together well until the dressing is able to create a drizzle.
5.) Once the potatoes are done, dress them and enjoy!
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