08 Mar Sweet Potato Bliss
The inspiration for these incredibly yummy roasted sweet potatoes came from an Instagram feed I follow called project sunny. It was such a great idea to load up roasted sweet potatoes with a variety of tasty and nutritious toppings – brilliant! So, with full credit to project sunny, I set out to make my own version with particular items that I value for their nutrient density and taste. You can let your creative juices flow here, and I would love to hear about your own creations.
The original recipe calls for a mayonnaise-based garlic aioli; however, I had more of a hankering for a tahini-based garlic, ginger tamari combo, which I will include below.
As I was loading up the potatoes, it reminded me of “pizza making” parties I had when I was much younger. We would set out a table full of various toppings and everyone would make their own creation. Thinking we just may do the same thing – host a “load your sweet potato” night….a “grown-up”, gluten-free version – boy, do we know how to have fun!
Sweet Potato Bliss
Sweet Potatoes – scrubbed and pricked and roasted whole for about 45 minutes at 400 degrees.
Red pepper – diced
Cannellini beans – drained and rinsed
Green onion – shopped
Avocado – cubed
Black sesame seeds
Pumpkin seeds – lightly toasted
Tahini sauce – recipe to follow
I found this through social media, and unfortunately have lost the source….I am sharing my version of the recipe with gratitude….
1 tablespoon garlic – chopped
1 tablespoon fresh ginger – peeled and chopped
1/8 teaspoon of Himalayan salt
1 tablespoon Tamari or soy sauce
1 tablespoon fresh lemon juice
1 tablespoon oil (I used peanut)
1 tablespoon maple syrup (I used McCutcheon’s)
2 tablespoon tahini
Combine garlic and ginger in food processor and blend well. Add remaining ingredients and blend until smooth. Store unused portions (if any) in fridge.
Slice roasted sweet potatoes down the middle and gently squeeze ends to open. Top with a desired amount of toppings and drizzle with tahini marinade. Enjoy!