Roasted Sweet Potato Salad with Tahini Dressing
Caramelized sweet potatoes tossed in a nutty tahini dressing — a bold, modern riff on Mrs. Beeton's humble cold potato salad.
Ingredients
- 1 ½ lbsweet potatoes(about 2 medium, peeled and cut into ½-inch rounds)
- 2 tbspolive oil(for roasting)
- ½ tspflaky sea salt(plus more to taste)
- ¼ tspblack pepper(freshly ground)
- 3 tbsptahini
- 2 tbsptarragon vinegar(or white wine vinegar)
- 2 tbspextra-virgin olive oil
- 1 tbsplemon juice(freshly squeezed)
- 1 clovegarlic(finely grated)
- 2 tbspwarm water(to loosen dressing)
- 2 tbspflat-leaf parsley(finely chopped)
- 2 tbspKalamata olives(pitted and halved, optional)
Method
- 01
Preheat the oven to 425 °F (220 °C) and line a large baking sheet with parchment.
- 02
Arrange the 1 ½ lb sweet potato rounds in a single layer on the baking sheet. Drizzle with the 2 tbsp olive oil and season with the ½ tsp flaky sea salt and ¼ tsp black pepper. Toss to coat.
- 03
Roast for 25–30 minutes, flipping once halfway, until the edges are caramelized and the centers are tender. Remove from the oven and let cool to room temperature — this is the step that lets the dressing absorb, just as Mrs. Beeton intended.
- 04
While the potatoes cool, whisk together the 3 tbsp tahini, 2 tbsp tarragon vinegar, 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and 1 clove grated garlic in a small bowl until smooth.
- 05
Add the 2 tbsp warm water one tablespoon at a time, whisking until the dressing is pourable but still creamy. Taste and adjust salt.
- 06
Arrange the cooled sweet potato rounds on a serving platter or in a wide salad bowl. Pour the tahini dressing over the top and turn the slices gently so each piece is well coated.
- 07
Scatter the 2 tbsp chopped flat-leaf parsley over the salad. If using, distribute the 2 tbsp Kalamata olives across the top.
- 08
Let the dressed salad rest for at least 30 minutes before serving — the potatoes will drink in the dressing and the flavors will deepen considerably.
Adapted from public domain & community sources