Turmeric Roasted Sweet Potatoes With Tahini Parsley Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- pinch of salt
- juice of 1 lemon
- 1 tsp. sea salt
- 1 tsp. turmeric
- 1/2 tsp. ground ginger
- 1/4 tsp. black pepper
- 8 cups chopped sweet potatoes (i used both regular sweet
- 3 tbs. coconut oil melted
- 1/2 tsp. cloves
- 1 bunch of flat leaf parsley
- 1 large clove of garlic peeled
- 2 tbs. tahini
- 3/4 cup of olive oil
- Carbohydrate 4.0561 g
- Cholesterol 0 mg
- Fat 20.25 g
- Fiber 0.188000002801418 g
- Protein 0.1786 g
- Saturated Fat 2.79612 g
- Serving Size 1 1 recipe (68g)
- Sodium 155.907 mg
- Sugar 3.86809999719858 g
- Trans Fat 0.548370000000002 g
- Calories 191 calories
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set it aside.Combine your sweet potatoes with the melted coconut oil and spices in a large mixing bowl. Mix together until the oil and the spices are evenly distributed over the potatoes.Pour the potatoes out onto the lined baking sheet and bake for 20 minutes. Once 20 minutes has passed, remove the potatoes form the oven, stir them up and bake them for another 10 minutes, or until they are cooked through and slightly crispy.To make the sauce, simple combine all of your sauce ingredients into a high powered blender and blend together until smooth. Use this as a dipping sauce for your sweet potatoes, or drizzle it over them after they come out of the oven. Either way, you can't go wrong. Enjoy!
