Roasted Sweet Potatoes with Rose Harissa and Lemon Tahini Sauce is best shared with friends and loved ones, a celebration of the joy of eating together.
- 3 medium sweet potatoes
- Parsnip – 1 medium
- Olive Oil – 1/2 1 tbsp
- Sumac – 1 tsp
- Smokey Paprika – 1 tbsp
- Salt – 1 tsp
- Dill – 1 small bunch, chopped
- Hulled Tahini – 1/2 cup
- Olive oil – 2 tbsp
- Juice of 1 lemon
- Salt to taste
- Harissa – 1/4 cup
- Rosewater – 1-2 tsp
Preheat oven to 220 Celsius degrees. Coat sweet potatoes, and parsnip in olive oil, salt, sumac and smoked paprika. Roast until golden, crispy, and soft all the way through, about 50 minutes.
While the veggies are roasting, prepare the tahini sauce. Mix together all ingredients, and add enough water to get the desired thickness for your sauce. Start by adding a few tablespoons, stir, and add more, checking for texture. At first the mixture will get thicker when you add water, so just keep adding and stirring, little by little, and the paste will start to thin out. You can add extra lemon, or even crushed garlic, if you like your sauces a little punchier.
Stir rosewater into harissa and serve as a side for those who like it hot. The rosewater adds an intoxicating fragrance to the fiery harissa.
To serve, drizzle with the tahini sauce, and garnish with dill, if using. Serve any leftover sauce as a side, along with the rose harissa.