These Maple Roast Sweet Potatoes with Tahini transform simple ingredients into restaurant-quality magic. Sweet, smoky, and perfectly caramelized, this maple roast sweet potatoes with tahini dish takes just minutes to prep but delivers flavor that’ll have everyone asking for seconds.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
For the Sweet Potatoes
| Ingredient | Amount |
|---|---|
| Medium sweet potatoes | 2 lbs (about 4 medium) |
| Pure maple syrup | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Ground cumin | ½ teaspoon |
| Sea salt | ¾ teaspoon |
| Black pepper | ¼ teaspoon |
For the Tahini Drizzle
| Ingredient | Amount |
|---|---|
| Tahini paste | ¼ cup |
| Fresh lemon juice | 2 tablespoons |
| Garlic clove, minced | 1 medium |
| Warm water | 2-3 tablespoons |
| Salt | ¼ teaspoon |
For Garnish
- Fresh parsley, chopped – ¼ cup
- Sesame seeds – 1 tablespoon
- Red pepper flakes – Optional pinch
Step-by-Step Instructions
Phase 1: Preparation (10 minutes)
Step 1: Preheat Your Oven Set your oven to 425°F (220°C) and position the rack in the center. This high heat is what creates those crispy, caramelized edges we’re after. Let it preheat fully—about 10-15 minutes—while you prep the potatoes.
Step 2: Prepare the Sweet Potatoes Scrub the sweet potatoes under cold running water with a vegetable brush. You’re keeping the skins on because they get wonderfully crispy and add nutrition. Pat them completely dry with paper towels—any moisture will steam the potatoes instead of roasting them.
Step 3: Cut the Potatoes Slice each sweet potato in half lengthwise, then cut each half into ¾-inch thick wedges. Try to keep them uniform in size so they cook evenly. You should get about 8 wedges per potato, giving you 32 pieces total.
Step 4: Line Your Baking Sheet Line a large rimmed baking sheet with parchment paper or aluminum foil. This prevents sticking and makes cleanup easier. Make sure you use a large sheet—overcrowding will cause steaming instead of roasting.
Phase 2: Seasoning (5 minutes)
Step 5: Create the Maple Glaze In a large mixing bowl, whisk together the maple syrup, olive oil, smoked paprika, cumin, salt, and pepper. The maple syrup should be at room temperature so it mixes easily. Whisk for about 30 seconds until everything is fully combined and slightly emulsified.
Step 6: Coat the Sweet Potatoes Add your sweet potato wedges to the bowl with the maple mixture. Using your hands or a large spoon, toss the wedges until every piece is completely coated. This might take 1-2 minutes of mixing. You want that glaze touching every surface for maximum flavor.
Step 7: Arrange on Baking Sheet Transfer the coated wedges to your prepared baking sheet. Arrange them in a single layer with the cut sides facing down. Leave about ½ inch of space between each wedge. This spacing lets hot air circulate, which is the secret to crispy edges. If they’re touching, they’ll steam and get mushy.
Phase 3: Roasting (35 minutes)
Step 8: First Roast Place the baking sheet in your preheated oven. Roast for 20 minutes without opening the oven door. During this time, the bottoms are getting golden and caramelized. Resist the urge to check—opening the door releases heat and extends cooking time.
Step 9: Flip the Wedges After 20 minutes, remove the pan (use oven mitts!) and flip each wedge over using a spatula or tongs. You should see beautiful golden-brown caramelization on the bottom. If some pieces are sticking, gently wiggle the spatula underneath to release them.
Step 10: Second Roast Return the pan to the oven for another 15 minutes. The sweet potatoes are done when you can easily pierce them with a fork and the edges look dark and caramelized. The maple syrup will create some darker spots—that’s exactly what you want.
Phase 4: Tahini Sauce (5 minutes)
Step 11: Make the Tahini Drizzle While the potatoes finish roasting, make your sauce. In a small bowl, combine tahini paste, lemon juice, minced garlic, and salt. Stir vigorously with a spoon. At first, it’ll seize up and look clumpy—this is normal! Don’t panic.
Step 12: Thin the Sauce Add warm water one tablespoon at a time, stirring after each addition. The sauce will transform from thick and clumpy to smooth and creamy. You want a consistency that’s pourable but not watery—like thin pancake batter. This usually takes 2-3 tablespoons of water. Taste and adjust salt if needed.
Phase 5: Assembly (2 minutes)
Step 13: Transfer and Plate Remove the roasted sweet potatoes from the oven. Let them sit on the pan for 2 minutes to firm up slightly. Transfer to a serving platter using a spatula, arranging them in an overlapping pattern.
Step 14: Drizzle the Tahini Using a spoon, drizzle the tahini sauce back and forth across the maple roast sweet potatoes. Don’t cover them completely—you want that beautiful caramelization to show through. Use about ¾ of the sauce, saving the rest for anyone who wants extra.
Step 15: Add Final Touches Sprinkle the chopped fresh parsley and sesame seeds over the top. If you like heat, add a pinch of red pepper flakes. Serve immediately while they’re still warm and the edges are crispy.
Chef’s Notes
Tip 1: Tahini Quality Matters Use well-stirred tahini for the smoothest sauce. If your tahini has separated in the jar, mix it thoroughly before measuring. Higher-quality tahini (look for pure sesame paste with no additives) creates a creamier, less bitter sauce that complements the sweet maple flavor in these maple roast sweet potatoes.
Tip 2: Maple Syrup Grade Pure Grade A Dark Amber maple syrup works best here. It has a robust flavor that stands up to roasting. Avoid pancake syrup or artificial maple flavoring—they’ll burn and taste artificial.
Tip 3: Even Sizing Cut all wedges the same thickness. Thinner pieces will burn while thicker ones stay raw. If you have some smaller sweet potatoes, cut them into fewer wedges so everything finishes cooking at the same time.
Tip 4: Don’t Skip the Flip Flipping halfway through roasting is critical. It gives you caramelization on both cut sides and prevents burning. Set a timer so you don’t forget!
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 5g |
| Carbohydrates | 42g |
| Fat | 12g |
| Fiber | 6g |
| Sugar | 15g |
Creative Variations
Spicy Harissa Version
Replace the cumin with 1 tablespoon harissa paste mixed into the maple glaze. The North African chili heat pairs beautifully with sweet potatoes. This variation has a similar flavor profile to chili maple Brussels sprouts, which use a comparable sweet-and-spicy combination.
Miso-Maple Glaze
Whisk 1 tablespoon white miso paste into your maple mixture. The umami depth adds incredible complexity and saltiness that balances the sweet. Skip the added salt in the glaze if using miso.
Mediterranean Herb
Replace cumin with 1 teaspoon za’atar and add 2 tablespoons crumbled feta cheese on top after roasting. Serve alongside other roasted vegetables like green bean croquettes for a complete Mediterranean-inspired meal.
Candied Pecan Topping
After roasting, top with ¼ cup chopped candied pecans and 2 tablespoons dried cranberries. This turns the dish into something special enough for holiday dinners.
Storage & Reheating
Refrigerator Storage
Let the maple roast sweet potatoes with tahini cool completely before storing. Keep the roasted potatoes and tahini sauce in separate airtight containers. The potatoes stay good for 4 days refrigerated. The sauce keeps for 5 days.
Freezing
Freeze the roasted sweet potatoes (without tahini sauce) in a freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking. Don’t freeze the tahini sauce—it separates when thawed.
Reheating
Reheat in a 400°F oven for 8-10 minutes until warmed through and edges crisp up again. Avoid microwaving—it makes them soggy. Make fresh tahini sauce or gently warm the refrigerated sauce with a splash of water.
Make-Ahead Tips
Cut and season the sweet potato wedges up to 4 hours ahead. Keep them covered in the fridge until ready to roast. Prepare the tahini sauce up to 2 days ahead and refrigerate. Whisk in a little water to loosen before serving.
Troubleshooting Guide
Problem 1: Sweet Potatoes Are Mushy, Not Crispy
Solution: Your oven wasn’t hot enough or the wedges were too crowded. Make sure your oven reaches 425°F before you start. Use two baking sheets if needed to give proper spacing. Also, make sure you dried the potatoes thoroughly after washing—excess water creates steam.
Problem 2: Maple Glaze Burned
Solution: The maple syrup caramelizes quickly at high heat. If your oven runs hot, reduce temperature to 400°F and add 5 minutes to cooking time. Also check that you’re using pure maple syrup, not pancake syrup which contains corn syrup that burns faster.
Problem 3: Tahini Sauce Won’t Smooth Out
Solution: Your water might be too cold. Use warm (not hot) water and add it slowly, stirring vigorously between additions. If it’s still clumpy, blend it in a small food processor or blender for 30 seconds. Some tahini brands are thicker—you may need up to 4 tablespoons of water.
Problem 4: Sweet Potatoes Stuck to Pan
Solution: Always use parchment paper or foil, and make sure the pan is fully preheated before adding potatoes. The maple syrup can caramelize and stick, but a good liner prevents this. If using foil, lightly oil it first.
Problem 5: Uneven Cooking—Some Pieces Raw, Others Overdone
Solution: Cut all wedges the same size and thickness. Rotate your pan 180 degrees at the halfway point when you flip the wedges. Check your oven temperature with an oven thermometer—many home ovens run 25°F off.
Equipment Essentials
You’ll need these tools for the best results:
- Large rimmed baking sheet (18×13 inches minimum)
- Parchment paper or aluminum foil
- Large mixing bowl for coating
- Sharp chef’s knife for cutting
- Vegetable brush for scrubbing
- Measuring cups and spoons
- Small mixing bowl for tahini sauce
- Whisk or fork
- Spatula or tongs for flipping
- Oven mitts
Shopping List
Produce Section
- Sweet potatoes (2 lbs)
- Fresh parsley (1 bunch)
- Garlic (1 bulb)
- Lemon (1)
Baking Aisle
- Pure maple syrup
- Sesame seeds
International/Middle Eastern Aisle
- Tahini paste
- Smoked paprika
- Ground cumin
Oils & Condiments
- Olive oil
Spices & Seasonings
- Sea salt
- Black pepper
- Red pepper flakes (optional)
Success Secrets
1. Temperature Is Everything A fully preheated 425°F oven creates the crispy-outside, creamy-inside texture. Use an oven thermometer to verify your temperature. Lower heat means mushy potatoes, higher heat burns the maple glaze.
2. Don’t Overcrowd the Pan Each wedge needs personal space—about ½ inch between pieces. Overcrowding traps steam and prevents caramelization. Use two pans if necessary. Those crispy edges are worth the extra dish.
3. Flip for Maximum Caramelization Set a timer for the 20-minute mark. Flipping exposes both cut sides to direct heat, doubling your caramelized surface area. This single step transforms good roasted sweet potatoes into spectacular ones.
4. Fresh Tahini Sauce Makes the Difference Store-bought tahini sauce can’t match freshly made. The lemon brightens everything while the garlic adds depth. Making it fresh takes 3 minutes and elevates this maple roast sweet potatoes with tahini recipe from simple to stunning.
5. Serve Immediately These taste best straight from the oven while the edges are still crispy and the maple glaze is sticky. If you must hold them, keep them in a warm oven (200°F) uncovered so they don’t steam and soften.
These maple roast sweet potatoes with tahini prove that simple ingredients can create something truly special. The sweet maple caramelization against creamy, nutty tahini creates a flavor combination that works as a side dish or vegetarian main. Make them once and they’ll become your go-to recipe whenever sweet potatoes are on sale.
