We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy. I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.
The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.
- 1 large sweet potatoe, cut into wedges
- 1 onion, cut into wedges
- tablespoon olive oil
- 1/2 cup of pine nuts
- 3 tablespoons of tahini paste
- 1/2 tablespoons of lemon juice
- 2-4 tablespoons of water
- 1/4 teaspoon of salt
- 1 garlic clove, crushed
- Pre-heat the oven to 350º
- Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
- lay flat on baking sheet
- Bake them for approx 30 minutes (or until the edges start to brown).
Make the tahini:
- In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.
Toast the pine nuts:
- Drizzle a little oil in a small frying pan over low heat.
- Add the pine nuts along with a little salt and cook until the nuts are golden brown (this doesn’t take long).
- take them out of the hot pan (you really don’t want to burn them)
- In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!
**NOTE: I make extra toasted pine nuts, store’em and add them on the leftovers or sprinkle them on salads.