Roasted Sweet Potatoes With Tahini Sauce
- 2 medium, sweet potatoes – washed
- 3 tbsp, il Fustino Miller’s Reserve Lucca Extra Virgin Olive Oil + more for drizzling
- 2 tbsp, unsalted butter – softened
- 1/4 cup, tahini
- 1 tsp, il Fustino Toasted Sesame Oil
- 1/4 tsp, garlic powder
- salt & pepper – to taste
- 1 tbsp, sesame seeds
Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with aluminum foil and set aside.
Slice washed sweet potatoes into 1/2 inch think medallions. Arrange in a single layer on the prepared baking sheet.
Drizzle with EVOO and a pinch of salt.
Bake in preheated oven for 30-35 minutes or until tender, flipping half way through.
While the sweet potatoes are in the oven, prepare the sauce.
In a small bowl whisk together the softened butter, EVOO, tahini, sesame oil, garlic powder, salt & pepper.
Once sweet potatoes are out of the oven, arrange on a serving plate and drizzle the tahini sauce over the top and finish with a sprinkling of sesame seeds and serve.