This three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$53 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$35 $32 At Amazon
Fork
Small Bowl
$35 At Amazon
Small Skillet
$20 At Amazon
Platter
$41 $30 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
Step 2
Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
Step 3
Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).
Step 4
Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.
Step 5
Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.
Step 6
Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.
Step 7
Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.
