Sweet Potato Wedges with Green Tahini and Feta

4 mins read
Sweet potato wedges with green tahini and feta

These Sweet potato wedges with green tahini and feta are everything!!! They are the perfect side that can easily accompany so many things or to enjoy just themselves. I am obsessed with all these flavours and how well they complement each other.

I love the sweetness from the potatoes and cherry tomatoes, paired with the slight tartness of the green tahini sauce. Finished off with a sprinkle of salty feta and fresh dill, the stuff of dreams. The ultimate scrumptious side!

Scrumptious side

I threw this side together on a complete whim, based on a few things I had to get rid of in our vegetable basket and fridge. It looked amazing but, I wasn’t sure how it would taste, to be honest, green tahini sauce can be quite overpowering if not paired together right. One bite into it and, Callum and I just looked at each like… BINGO!!! It’s the perfect flavour and texture combination, and incredibly decadent. A showstopper at best for its vibrant colours but, just wait until you try it!

How Do I Make Green Tahini Sauce?

It is so easy to make this sauce, place all the ingredients into a food processor and let it work its magic. It will turn into a vibrant, creamy and nutty sauce that is tart yet addictive. Green tahini sauce is super versatile, one that can be added to summer salads and any dish that tends to be on the sweeter side.

close up of side dish

How To Make Sweet Potato Wedges

These Sweet potato wedges with green tahini and feta are a side to rely on when you really can’t be bothered to cook. Perfect for when you want something quick and easy to whip up that tastes unreal. That was me when I came up with this!

Sweet potato wedges with green tahini and feta

Start by cutting the sweet potatoes into wedges, or chunky chips! Whatever takes your fancy. Lay them onto a lined oven tray and add some olive oil, paprika and salt. Give it a mix around with your hands or a spatula to make sure the wedges are coated. Place into the oven for 40 minutes, if they start looking a little too crispy for your liking, cover with some foil to prevent them from burning.

Whilst you wait, make the green tahini sauce. As I mentioned earlier, all you need to do is place all the ingredients into a food processor and blitz until you have a thick, creamy sauce. Put into the fridge until needed. Half your cherry tomatoes and cut the feta into squares. Place into the fridge until needed.

Sweet potato wedges

Remove the sweet potatoes once cooked and top with the tomatoes, crumble the feta over the top. Place back into the oven for 5 minutes until the feta starts to melt slightly.

Remove and drizzle over the cool green tahini sauce and sprinkle of fresh dill. So easy to make and bursting with flavour.

Ready, Set, Eat

You will become addicted to this flavour combination the second you try it. They are the perfect combination of savoury, sweet, creamy and nutty. What more could you want? Best of ALL worlds if you ask me.

Close up of sweet potato wedges

These Sweet potato wedges with green tahini and feta are the perfect side to any dish or just to enjoy themselves. I am sat eating them now actually as I write this and having the best time! During lockdown, things don’t get as exciting as a party of flavours in your mouth so I am here for it and you will be too!

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Sweet potato wedges

Sweet Potato Wedges with Green Tahini and Feta


  • Author: Leonora
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 23 1x

Description

These sweet potato wedges with green tahini and feta are everything!! They are the perfect side that can easily accompany so many things or to enjoy just themselves!


Ingredients

Scale

For the Wedges:

  • 2 Large sweet potatoes (850g), cut into wedges
  • 2 tbsp (20g) Olive oil
  • 2 tsp (3g) Paprika 
  • 125g Cherry tomatoes, halved
  • 100g Feta cheese
  • Handful of fresh dill
  • Salt and Pepper to taste

Green Tahini Sauce:

  • 1/2 Lemon, juice and zest
  • 5 tbsp (58g) Tahini
  • 1 tsp (6g) Apple cider vinegar
  • 13g Fresh parsley
  • 9g Fresh coriander
  • 1 tbsp (10g) Olive oil
  • 30ml Cold water

Instructions

  1. Preheat the oven to 180C (356F) fan.
  2. Line an oven tray with baking paper and add the wedges. Add the olive oil, paprika, salt and pepper and mix around using your hands or a spatula.
  3. Place into the oven for 40 minutes. If they start to crisp up too much for your liking, add a sheet of foil over the top.
  4. To make the green tahini, add all the ingredients to a food processor and blitz until smooth. You should have a relatively thick and creamy sauce. Place into the fridge until needed. 
  5. Remove the wedges, add the tomatoes over the top and crumble on the feta.
  6. Place back into the oven for a further 5 minutes.
  7. Remove and drizzle on the green tahini sauce and sprinkle of fresh dill.

Notes

Any leftover green tahini sauce and/or sweet potato wedges will last for up to 3 days in the fridge in an airtight container. 

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