Sweet Potato Rounds with Tahini are a beautifully balanced appetizer or snack—sweet, savory, creamy, and spiced. Roasted sweet potatoes serve as a naturally sweet, sturdy base for a silky tahini drizzle or dollop, garnished with herbs, pomegranate, or spices for contrast. They’re vegan, gluten-free, and perfect for gatherings or elegant mezze spreads.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsFor the Sweet Potato Rounds
2 large sweet potatoes, scrubbed and sliced into ½-inch thick rounds
2 tbsp olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp cinnamon (optional, for warmth)
Salt and pepper, to taste
For the Tahini Sauce
¼ cup tahini
1 clove garlic, grated or crushed
2 tbsp lemon juice
2 tbsp water, to thin
Salt, to taste
Optional Toppings
Pomegranate seeds
Chopped parsley or cilantro
Toasted sesame seeds or dukkah
Aleppo pepper or chili flakes for heat
Microgreens
Roast the Sweet Potato Rounds
1
Preheat oven to 400°F (200°C) .
Toss sweet potato slices with olive oil, cumin, paprika, cinnamon (if using), salt, and pepper.
Arrange on a parchment-lined baking sheet in a single layer.
Roast for 25–30 minutes , flipping halfway, until tender with golden edges.
Make the Tahini Sauce
2
In a bowl, whisk together tahini, garlic, lemon juice, and a pinch of salt.
Slowly add water until you reach a drizzle-able consistency. It may seize at first—just keep whisking!
Assemble
3
Let roasted sweet potatoes cool slightly.
Spoon or drizzle a small amount of tahini sauce on each round.
Garnish with pomegranate seeds, herbs, sesame, or a pinch of chili if desired.
Serve
Serving Suggestions
5
Wonderful as a holiday hors d’oeuvre , plant-based party bite , or brunch side .
Pairs beautifully with mint tea , dry rosé , or a light white wine like Sauvignon Blanc.
Ingredients For the Sweet Potato Rounds
2 large sweet potatoes, scrubbed and sliced into ½-inch thick rounds
2 tbsp olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp cinnamon (optional, for warmth)
Salt and pepper, to taste
For the Tahini Sauce
¼ cup tahini
1 clove garlic, grated or crushed
2 tbsp lemon juice
2 tbsp water, to thin
Salt, to taste
Optional Toppings
Pomegranate seeds
Chopped parsley or cilantro
Toasted sesame seeds or dukkah
Aleppo pepper or chili flakes for heat
Microgreens
Directions Roast the Sweet Potato Rounds
1
Preheat oven to 400°F (200°C) .
Toss sweet potato slices with olive oil, cumin, paprika, cinnamon (if using), salt, and pepper.
Arrange on a parchment-lined baking sheet in a single layer.
Roast for 25–30 minutes , flipping halfway, until tender with golden edges.
Make the Tahini Sauce
2
In a bowl, whisk together tahini, garlic, lemon juice, and a pinch of salt.
Slowly add water until you reach a drizzle-able consistency. It may seize at first—just keep whisking!
Assemble
3
Let roasted sweet potatoes cool slightly.
Spoon or drizzle a small amount of tahini sauce on each round.
Garnish with pomegranate seeds, herbs, sesame, or a pinch of chili if desired.
Serve
Serving Suggestions
5
Wonderful as a holiday hors d’oeuvre , plant-based party bite , or brunch side .
Pairs beautifully with mint tea , dry rosé , or a light white wine like Sauvignon Blanc.
Sweet Potato Rounds with Tahini
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