# 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.

_Salad · British-inspired_

Prep: 15 min · Cook: 30 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 1 ½ lb sweet potatoes (about 2 medium, peeled and cut into ½-inch rounds)
- 2 tbsp olive oil (for roasting)
- ½ tsp flaky sea salt (plus more to taste)
- ¼ tsp black pepper (freshly ground)
- 3 tbsp tahini
- 2 tbsp tarragon vinegar (or white wine vinegar)
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 clove garlic (finely grated)
- 2 tbsp warm water (to loosen dressing)
- 2 tbsp flat-leaf parsley (finely chopped)
- 2 tbsp Kalamata olives (pitted and halved, optional)

## Instructions

1. Preheat the oven to 425 °F (220 °C) and line a large baking sheet with parchment.
2. Arrange the 1.5 lb sweet potato rounds in a single layer on the baking sheet. Drizzle with the 2 tbsp olive oil and season with the 0.5 tsp flaky sea salt and 0.25 tsp black pepper. Toss to coat.
3. 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.
4. 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.
5. Add the 2 tbsp warm water one tablespoon at a time, whisking until the dressing is pourable but still creamy. Taste and adjust salt.
6. 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.
7. Scatter the 2 tbsp chopped flat-leaf parsley over the salad. If using, distribute the 2 tbsp Kalamata olives across the top.
8. 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.

## Tip

> Don't dress the salad while the potatoes are still hot — steam trapped under the dressing turns the coating greasy and dull. Room temperature is the sweet spot for maximum absorption.

Tags: salad, vegetarian, make-ahead, gluten-free, comfort-food

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Canonical: https://just-recipes.io/recipes/roasted-sweet-potato-salad-with-tahini-dressing
Source: https://www.gutenberg.org/ebooks/10136