This dish came together completely spontaneously for a recent team lunch! We had sweet potatoes on hand, and everything else was already in the pantry or fridge. It's the kind of recipe that feels more impressive than the effort it takes: caramelized, maple-kissed wedges piled over a creamy, tangy dip with a spicy tahini drizzle to bring it home! 

INGREDIENTS

For the sweet potatoes
5 sweet potatoes (about 1.5 lbs) - use as few or as many as you need, and double the dip if you're feeding a crowd
3 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons sesame seeds
1 teaspoon kosher salt

For the dip
½ cup Seed + Mill Spicy Tahini (substitute with regular tahini for a non spicy version)
1 cup crumbled feta cheese
Juice of ½ lemon (or a little more for extra tang!)
2 tablespoons EVOO 
1 tablespoon honey (or maple syrup)
1 garlic clove
1–2 tablespoons water, as needed
Salt and pepper, to taste

Method

1. Preheat the oven to 400°F and line one or two sheet pans with parchment (don't crowd the pan, giving the wedges room to caramelize).
   

2. Slice the sweet potatoes into evenly sized wedges, skin on.
   

3. Toss in a bowl with the olive oil, maple syrup, sesame seeds, and salt until well coated.

4. Spread on the prepared pans and roast for 25–30 minutes, until caramelized on the outside and tender in the center.

Dip

While the sweet potatoes roast, combine all dip ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Too thick? Add water a tablespoon at a time. Too thin? Add another spoonful of tahini or feta.

To serve

Swoosh the dip generously across the base of a plate or platter and pile the sweet potatoes on top. If you like heat, finish with an extra drizzle of Seed + Mill Spicy Tahini.