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.