Aleppo Pepper Roasted Sweet Potatoes with Tahini Drizzle

Category Side Dish / Vegetarian
Prep Time 10 minutes
Cook Time 30 Minutes

Intro

These Aleppo Pepper Roasted Sweet Potatoes are a celebration of warm, comforting flavors. The natural sweetness of the potatoes pairs beautifully with the subtle, fruity heat of Aleppo pepper, creating a balance that’s both cozy and invigorating. Finished with a creamy tahini drizzle, each bite offers a contrast of crispy exterior, tender interior, and bold, nutty flavor. This dish can stand on its own as a hearty vegetarian side or elevate a main course with Middle Eastern flair.

Aleppo Pepper Roasted Sweet Potatoes with Tahini Drizzle

Ingredients

2 large, sweet potatoes, peeled and cubed
2 tablespoons olive oil
1½ teaspoons Aleppo pepper
Salt and black pepper, to taste

For Tahini Drizzle

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon water
1 garlic clove, minced
Salt, to taste

Instructions

Roast the Sweet Potatoes
Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, Aleppo pepper, salt, and black pepper until well coated. Spread on a baking sheet in a single layer.

Bake Until Crisp and Tender
Roast for 25–30 minutes, flipping once halfway through, until golden brown and tender inside.

Make the Tahini Drizzle
In a bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust thickness by adding a little more water if needed.

Serve
Transfer roasted sweet potatoes to a serving plate and drizzle generously with the tahini sauce before serving.

Serving Suggestion

Perfect alongside roast chicken, grilled tofu, or as a warm salad base topped with arugula.