Oven Roasted Sweet Potatoes with a Honeyed Tahini Drizzle

6 servings


5 minutes

active time

1 hour

total time


Extra-virgin olive oil

3 medium sweet potatoes, (scrubbed, dried, and cut into (¾-inch) thick rounds)

Kosher salt

1/2 cup tahini, (well stirred)

1/4 cup honey

1/4 cup sesame seeds


Get ready. Preheat your oven to 425°F. Line a 13×9-inch sheet pan with aluminum foil and brush generously with olive oil.

Season the sweet potatoes. Arrange the rounds in the prepared pan in a single layer. Generously brush the tops of the rounds with olive oil and season with a big pinch of salt (about ½ teaspoon). Cover the pan tightly with another piece of foil.

Roast the potatoes. Roast covered in foil for 30 minutes, then remove the top foil and roast until the bottoms turn golden brown, another 15 to 20 minutes.

Finish roasting. Use tongs to carefully flip the rounds over. Return to the oven until the second side is also golden brown, about 10 minutes or so. When finished, the potatoes should be melty-tender and charred nicely on both sides. Remove from the oven and set the pan aside to cool for 5 minutes.

Toast the sesame seeds. While the potatoes roast, pour the sesame seeds into a small, dry pan and set over medium-low heat. Swirl until golden and fragrant, about 5 minutes. Transfer to a plate to avoid overcooking them.

Make the honeyed tahini drizzle. In a small bowl, stir the tahini and honey until well combined.

Finish and serve. Use a spatula to transfer the sweet potato rounds to a serving platter. Drizzle on the honeyed tahini and sprinkle the toasted sesame seeds over top. Serve immediately.


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Serving Size



294.3 kcal

Total Fat

13.8 g

Saturated Fat

1.9 g

Unsaturated Fat

11.2 g

Trans Fat





70.4 mg

Total Carbohydrate

40.1 g

Dietary Fiber

5.1 g

Total Sugars

16.3 g


6.4 g

6 servings


5 minutes

active time

1 hour

total time
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