Description
Honey-Glazed Roasted Sweet Potatoes with Citrus & Tahini
A symphony of caramelized sweetness, nutty richness, and bright citrus
Ingredients
For the Potatoes:
-
3 lbs sweet potatoes (about 4 medium), peeled & 1-inch cubed
-
3 tbsp olive oil
-
1 tsp salt
-
½ tsp black pepper
For the Glaze:
-
½ cup orange juice (freshly squeezed or high-quality bottled)
-
3 tbsp tahini (well-stirred!)
-
1 tbsp honey (or maple syrup for vegan)
-
1 tsp lemon zest
For Topping:
-
½ cup pecans, roughly chopped & toasted
-
Flaky sea salt (like Maldon)
Instructions
1. Roast the Sweet Potatoes
-
Preheat oven to 425°F (220°C).
-
Toss cubed sweet potatoes with olive oil, salt, and pepper.
-
Spread in a single layer on a parchment-lined baking sheet.
-
Roast for 25-30 mins, flipping halfway, until caramelized and fork-tender.
2. Make the Glaze
-
In a small saucepan, simmer orange juice over medium heat until reduced by half (~5 mins).
-
Whisk in tahini, honey, and lemon zest until smooth. Thin with 1-2 tsp water if too thick.
3. Toast the Pecans
-
In a dry skillet, toast pecans over medium heat for 3-4 mins, stirring often, until fragrant.
4. Assemble & Serve
-
Drizzle warm potatoes with glaze.
-
Sprinkle with toasted pecans and a pinch of flaky salt.
Nutrition
- Calories: 290 Cal Per Serving
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 6g