Chef Sophia Roe, the host of Counter Space on Vice, has some sweet potato intel: Keep your baking sheet in the oven as it preheats so the sweet potatoes start to sizzle and crisp as soon as they hit the pan, cutting down on cooking time. The next time you scan the bins of sweet potatoes at your grocery store or farmers market, look for the variety known as Okinawan (or sometimes Hawaiian) sweet potatoes. They have beige skins and intensely bluish-purple flesh that’s dry and starchy and ideal for roasting or frying. If you can’t find Okinawans, look for other tan or purple-skinned varieties such as Japanese sweet potatoes.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 375°. Toss sweet potatoes in a large bowl with 2 Tbsp. oil; season with kosher salt and pepper. Carefully spread out half of sweet potatoes in a single layer on each baking sheet. Roast, turning halfway through, until golden brown, 30–35 minutes.
Step 2
Meanwhile, whisk tahini, vinegar, maple syrup, lemon zest, lemon juice, remaining 2 Tbsp. oil, and 2 Tbsp. water in a small bowl; season maple tahini with kosher salt and pepper.
Step 3
Toast pine nuts in a dry medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
Step 4
Spoon some maple tahini into shallow bowls or onto plates and arrange potatoes on top. Scatter dill and pine nuts over and sprinkle with sea salt.
