This recipe is very easy to execute and will delight your taste buds and/or those of your guests. All tastes are present: the acidity of the pomegranate, the freshness of the parsley and/or coriander, the sweetness of the sweet potato and the punch of the Tehina sauce. This dish can be served as an appetizer or as an accompaniment, it will be your ally during your dinners.
Baked sweet potato, Tehina sauce, fresh herbs and pomegranate
Ingredients
3 Sweet potatoes
Tahini (sesame purée)
1 Lemon
1 Bunch of parsley or cilantro or both
1 Pomegranate
Instructions
Preheat your oven to 200° C and cover a baking sheet with parchment paper.
Cut the sweet potatoes transversely then brush them with olive oil and put them on the plates.
Lower the oven to 180° C and cook the potatoes 45 min.
Get your Tehina ready. Put in a bowl your Tahini, the juice of a lemon, the bottom of a glass of water, coarse salt, pepper and a drizzle of your best olive oil. Then mix everything actively.
Coarsely chisel your bunch of aromatic grass.
Prepare the grenades
Then dress your sweet potatoes as pictured.
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