Roasted Sweet Potatoes with Tahini and Golden Raisin-Almond-Mint Relish

Name: Roasted Sweet Potatoes with Tahini and Golden Raisin-Almond-Mint Relish
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 4 large sweet potatoes; 1/2 cup tahini paste; Kosher salt; Golden Raisin-Almond-Mint Relish, recipe follows; 1/4 cup roasted almonds, chopped; 1/4 cup golden raisins, chopped; 1/4 cup chopped preserved lemon rind; 1/4 cup fresh mint leaves; 1/2 cup extra-virgin olive oil; 1/2 teaspoon red chile flakes, optional; Kosher salt

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Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

4 large sweet potatoes

1/2 cup tahini paste

Kosher salt

Golden Raisin-Almond-Mint Relish, recipe follows

Golden Raisin-Almond-Mint Relish:

1/4 cup roasted almonds, chopped

1/4 cup golden raisins, chopped

1/4 cup chopped preserved lemon rind

1/4 cup fresh mint leaves

1/2 cup extra-virgin olive oil

1/2 teaspoon red chile flakes, optional

Kosher salt

Directions

Preheat the oven to 350 degrees F. Roast the sweet potatoes on a baking sheet until fork tender, 45 minutes to 1 hour.
Halve the sweet potatoes and scoop out the flesh into a large bowl. Mash with a potato masher until there are no visible chunks. (You can also put the potatoes through a potato ricer.) Add the tahini paste and fold with a rubber spatula until well combined. Season with kosher salt.
To assemble: Scoop the sweet potato mixture into a serving bowl and even out the surface with the back of a spoon while creating little rivulets. Spoon the Golden Raisin-Almond-Mint Relish on top, letting the olive oil run in the rivulets.

Golden Raisin-Almond-Mint Relish:

In a medium bowl, combine the almonds, raisins and preserved lemon. Tear the mint leaves into the bowl. Finish with the oil, chile flakes, if using, and salt to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Vivek Surti, VEA Supper Club, Nashville, TN