Appetizer Recipes
Japanese Sweet Potatoes with Tahini and Herb Sauce
We love Japanese sweet potatoes for their mild, savory creaminess — they’re not quite as sweet as regular sweet potatoes, but every bit as versatile. But it’s the toppings that make this side dish extra magical: rich tahini, toasty sesame seeds, and a bright, lemony herb sauce. In the test kitchen, we served the potatoes with an extra bowl of sauce on the side so we could keep drizzling, drizzling, drizzling. Chef’s kiss!
Serves: 6 to 8
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Appetizer
Japanese Sweet Potatoes with Tahini and Herb Sauce
Ingredients
4 lbs Japanese sweet potatoes, peeled and cut into ½” pieces
½ cup Gelson’s 100% California extra virgin olive oil, divided
Kosher salt, to taste
1 bunch cilantro, minced
1 bunch parsley, minced
2 serrano peppers, seeds removed and minced
2 garlic cloves, minced
1 Tbsp freshly squeezed lemon juice
2 tsp ground coriander
½ tsp ground cardamom
2 Tbsp tahini
Gelson’s sesame seeds, toasted, for garnish
Directions
- Preheat the oven to 425º. On a baking sheet lined with parchment paper, spread the sweet potatoes in an even layer. Drizzle with 2 tablespoons of the olive oil and season with salt. Bake until the potatoes are lightly browned and easily pierced with a fork, 20 to 30 minutes.
- In a large bowl, mix together the cilantro, parsley, serrano peppers, garlic, lemon juice, coriander, cardamom, and remaining olive oil. Season with salt.
- Arrange the sweet potatoes on a serving platter and drizzle with the green sauce and tahini. Garnish with sesame seeds.