Passover Festive Roasted Sweet Potato Boats with Tahini & Nuts
Roasted Sweet Potato, Passover Recipes, Stuffed Sweet Potato Boats, Healthy Holiday Dish
Passover Festive Roasted Sweet Potato Boats with Tahini & Nuts
Roasted Sweet Potato, Passover Recipes, Stuffed Sweet Potato Boats, Healthy Holiday Dish
Ingredients
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4 medium sweet potatoes (halved lengthwise)
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3 tbsp olive oil
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1 tsp coarse sea salt
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1/2 tsp freshly ground black pepper
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1/2 cup raw or lemon-tahini sauce (for drizzling)
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1/2 cup crushed roasted pistachios, hazelnuts, and walnuts
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1/2 tsp ground cumin or sumac
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Fresh mint or coriander leaves (for garnish)
Method
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01
Prep Sweet Potatoes: Wash and slice the sweet potatoes in half lengthwise. Score the skin/flesh lightly with a knife.
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02
Season & Roast: Drizzle with olive oil, coarse salt, and pepper. Roast flesh-side down on parchment paper at 200°C (400°F) for 40–45 minutes until soft and caramelized.
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03
Plate & Garnish: Flip sweet potatoes skin-side down on a serving platter. Generously drizzle with creamy tahini.
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04
Top & Serve: Sprinkle with crunchy roasted pistachios and nuts, sumac/cumin, and fresh mint. Serve warm as an effortless Passover holiday centerpiece!
Step by step
Clear process images displayed in the same order as the method.
1
Wash and slice the sweet potatoes in half lengthwise. Score the skin/flesh lightly with a knife.
2
Drizzle with olive oil, coarse salt, and pepper. Roast flesh-side down on parchment paper at 200°C (400°F) for 40–45 minutes until soft and caramelized.
3
Flip sweet potatoes skin-side down on a serving platter. Generously drizzle with creamy tahini.
4
Sprinkle with crunchy roasted pistachios and nuts, sumac/cumin, and fresh mint. Serve warm as an effortless Passover holiday centerpiece!
Use room-temperature eggs and do not open the oven during the first stage of baking.
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