ROASTED SWEET POTATOES WITH SEEDS AND NUTS

The recipe for the tahini sauce I made goes hand in hand with these roasted sweet potatoes we had for dinner the other night. The flavors go so well together, and everyone in my family loves sweet potatoes, so I made a huge side of them, as they turned out quite delicious. I added lots of nuts and seeds to the potatoes as the crunch and taste of hazelnuts, almonds, and sesame seeds add an amazing flavor to these sweets! 

Husband approved.

Serves 10

Ingredients:

8 sweet potatoes

5 tbsp extra virgin olive oil

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tsp sea salt

1 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground turmeric 

1 tsp ground cinnamon

1 tsp ground ginger powder

3/4 cup tahini sauce (http://bit.ly/170nihb)

Directions:

Preheat the oven to 350F. Chop the sweet potatoes into 1/3" thick pieces, the hazelnuts and almonds. In a large baking dish, place the potatoes, nuts and seeds. Add the salt, pepper, cumin, turmeric, cinnamon and ginger and drizzle with olive oil. Bake for 35 minutes. Raise the heat to 500F and bake for another 15 minutes, until the sweet potatoes are crisp! Cover in tahini sauce and serve.