Denise says:

  • A light, colourful autumn dish of roasted sweet potatoes and caramelised red onions, finished with fresh pomegranate, herbs and a delicate lemon-tahini sauce served separately just before eating.
  • Preparation time: 20 minutes
  • Cooking time: 40–45 minutes
  • Serves: 6–8

Ingredients:

  • For the sweet potato bake
  • 1.2kg sweet potatoes, peeled and sliced into 5mm rounds
  • 2 large red onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • Good pinch of black pepper
  • 1 tablespoon runny honey or maple syrup
  • 2 tablespoons fresh thyme leaves
  • For the lemon tahini sauce
  • 50g tahini
  • Juice of 1 lemon
  • ½ small garlic clove, finely grated
  • 100–120ml cold water, as needed
  • Pinch of salt
  • To finish
  • Seeds from 1 large pomegranate (about 150g)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pumpkin seeds, optional Fresh mint or thyme, optional

Method

  1. Preheat the oven to 200°C . Line a large baking shallow ovenware dish with baking parchment.
  2. Place the sweet potatoes and red onions in a large bowl. Add the olive oil, cumin, cinnamon, salt, pepper, honey or maple syrup and thyme. Toss thoroughly so everything is lightly coated.
  3. Spread the vegetables out in a single layer, avoiding overcrowding. This helps the sweet potatoes roast rather than steam.
  4. Roast for 25 minutes, then turn the sweet potatoes and onions. Return to the oven for another 15–20 minutes, until the sweet potatoes are tender and lightly caramelised at the edges.
  5. While the vegetables are cooking, make the tahini sauce. Whisk the tahini and lemon juice together. It will thicken initially, so gradually whisk in the cold water until you have a thin, creamy pouring sauce. Season with a pinch of salt.
  6. Remove the sweet potatoes from the oven and allow them to rest for 5 minutes.
  7. Transfer to a large serving platter. Scatter generously with the pomegranate seeds, parsley and toasted pumpkin seeds, if using.
  8. Serve the tahini sauce separately or drizzle it over the dish immediately before serving. Don't add it while the sweet potatoes are hot in the oven, as this will make the dish heavier and soften the roasted edges.
Tagged in: cumin, dinner, Family Friday night, Garlic, Ground Cinnamon, lemon, Lunch, Mediterranean, pomegranate, Pumpkin Seeds, Red Onions, sweet potato, Tahini