Sweet Potatoes

The sweet potato is one of my favorite fall finds. I adore all varieties, but right now in the farmers market, there is a particularly sweet one called ‘Bonita Sweet’ and Chavez Family Farms has them! This varietal of the Japanese sweet potato is so sweet – like its name suggests – and oh so tender and creamy. The preparations are endless and versatile as this potato lends well to both sweet and savory dishes. This tuber is excellent for helping us maintain satiety and reducing the glycemic index of meals, as well as an incredible source of energy. The sweet potato is an excellent source of Vitamin A as well. Vitamin A is essential for eye health, the immune system, reproductive health, and growth and development. Sweet potatoes have also been linked to helping reduce systematic inflammation. The beta-carotene that helps with vision also helps to clean the body’s cells of pro-inflammatory free radicals. Vitamin C is another component to aiding in the fight against inflammation and these tubers are great sources of it. The soluble fiber in these potatoes is wonderful for keeping us regular and aiding in digestion. There have also been studies that show that sweet potatoes help lower blood cholesterol levels and reduce the risk of heart disease. 

I love applying these to both sweet and savory dishes, but today we are going to make a simple roasted side dish that is both elegant and easy! 

Roasted Bonita Sweet Potatoes with Tahini Sauce, Crushed Pistachios, and Microgreens 

Yield: 4 Servings

4 each small Bonita Sweet potatoes, washed 
2 tablespoons coconut oil 
1 teaspoon kosher salt 

Tahini Sauce

1 cup plant based Greek yogurt 
¼ cup tahini 
1 tablespoon extra virgin olive oil 
1 teaspoon lemon zest 
2 tablespoons lemon juice 
2 tablespoons water 
1 each garlic clove, zested
½ teaspoon kosher salt 

Salad & Toppings

½ teaspoon freshly cracked black pepper 
¼ cup roasted shelled pistachios, roughly chopped 
½ cup microgreens 

Directions:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment. 

2. Rub the coconut oil all over the 4 small sweet potatoes and then lightly salt. Place on the prepared baking sheet. 

3. Transfer to the oven and roast for 40 to 60 minutes, checking to make sure that a knife inserted in the center comes out easily. Depending on the size of the potato, you may need a little more time. Allow to cool for 5 minutes while you make the sauce. 

4. Combine the yogurt, tahini, olive oil, lemon zest, lemon juice, water, garlic, and salt in a medium bowl; whisk to combine. 

5. To serve, spread the sauce on the bottom of a platter. 

6. Slice the potatoes in half lengthwise and season with a little fresh cracked black pepper. 

7. Place the potatoes on top of the platter with the sauce, top with the microgreens and crushed pistachios and enjoy!