SWEET POTATO WEDGES WITH TAHINI & SCALLIONS
Prepare the dressing up to two days ahead and refrigerate; let it come to room temperature while the sweet potatoes roast. Preheat oven to 400°F. Cut each of 3 large sweet
potatoes into 8 wedges. Combine sweet potatoes with ¼ cup olive oil and 1 tsp kosher salt, tossing to coat. Arrange wedges, flesh side down, in a single layer on a baking sheet. Roast 15 minutes, turn and roast 10 minutes, or until browned on all sides and creamy in center. In a small bowl, whisk together 1⁄3 cup tahini, ¼ cup honey, juice of 2 lemons, 2 tsp toasted sesame oil and ¼ tsp kosher salt. If dressing seems too thick, whisk in a little water to loosen it up. Arrange roasted sweet potatoes in a single layer on a serving platter; drizzle liberally with dressing. Sprinkle with ¼ cup thinly sliced scallion (green part only), ¼ cup chopped
cilantro, ¼ cup chopped mint and 1 Tbsp sesame seeds; serve at room temperature with any extra dressing on the side. Serves 6.
Adapted from Vivian Howard, Chef & the Farmer, Kinston, N.C.
Visit Parade.com/side for San Francisco restaurateur Anna Weinberg's Three-Cheese Cauliflower Gratin.