Caramelized Sweet Potatoes with Whipped Tahini

Servings: 4 - 6

Prep Time: 10 minutes

Cook Time: 40 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional



  • 2 pounds sweet potatoes (3 to 5 total)
  • 2 tablespoons coconut oil
  • 2 ½ tablespoons maple syrup
  • ½ cup tahini
  • 1 lemon
  • 3 tablespoons water
  • pinch of red chili flake, optional


      1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 
      2. Scrub and pat dry 3-5 sweet potatoes. Slice in half lengthwise and slice each into 3 or 4 wedges, about 1 to 1 ½ inches thick.
      3. Rub the potatoes with oil and a heavy sprinkle of salt. Lay into a single layer on the lined baking sheet and roast for 20 minutes. Brush with maple syrup and repeat every 10 minutes until the wedges are golden, sticky and fork tender. 
      4. To make the whipped tahini: place the tahini, juice and zest of one lemon and the water, along with a large pinch of salt, to a food processor. Pulse a few times then blend for a minute or two until the color lightens and the tahini becomes fluffy. 
      5. Plate the caramelized sweet potatoes on a plate and dress generously with the whipped tahini. Sprinkle it with chili flake. 




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