Roasted Sweet Potato with Figs and Golden Tahini Yoghurt
4 small sweet potatoes, pictured are the jewel variety but you can also use Hannah or Japanese varieties, about 2 ¼ lb. or 1 kg in total
¼ cup avocado oil or ghee
6 ripe figs at 8 ½ oz. or 240 g, quartered or 10 dried figs, chopped in thin slices as pictured
¼ cup tahini, we love this one
1 teaspoon turmeric, we exclusively use & highly recommend this fair-trade, queer womxn-owned one
¼ teaspoon ground cardamom, which you can pre-order from the above company!
½ tablespoon raw apple cider vinegar
Maldon sea salt, black sesame seeds, and freshly-ground black pepper to garnish
Preheat the oven to 475°F (240°C).
Wash the sweet potatoes and cut them into 2-inch thick coins. Mix with your preferred fat, 2 teaspoons of sea salt, and black pepper. Spread the coins out on a baking sheet lined with parchment paper (we recommend this compostable one) and roast for about 25 minutes. Remove from the oven and leave to cool down.
While the sweet potatoes re roasting, prepare the yoghurt by mixing it with tahini, apple cider vinegar, cardamom, and turmeric with salt & pepper to taste. You may spiced it up if you’d like by adding a pepper like urfa biber.
When sweet potatoes are ready, plate the yoghurt and place them atop to serve immediately with garnish or to marinate in the fridge to serve cold.
About the Author
Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in the Washington, D.C. Metro Area, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.