Roasted Sweet Potato Salad With Lemon Tahini Dressing

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"Love Turkish food! This recipe was in a grocery store monthly publication. Posting here so I don't lose it!"

Original recipe yields 6 servings


  • Serving Size: 1 (157.4 g)
  • Calories 136.3
  • Total Fat - 5.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 5 mg
  • Sodium - 268.4 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 1.8 g
  • Protein - 5.6 g
  • Calcium - 71.8 mg
  • Iron - 3.9 mg
  • Vitamin C - 21.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees. Line a 15x10x1 inch baking pan with foil.

Step 2

On the baking pan, toss together the sweet potatoes and the olive oil. Sprinkle lightly with salt and pepper, and spread in an even layer.

Step 3

Roast, uncovered, for about 20 minutes, stirring once.

Step 4

Add the red pepper to the pan and roast 5-10 more minutes, or until tender and the potatoes are browned at the edges. Let cool.

Step 5

For the dressing, in a small bowl sit together the yogurt, lemon juice, milk, tahini, honey, salt and pepper.

Step 6

In a serving bowl combine the sweet potatoes, peppers, shallot and parsley, making sure all are interspersed. Drizzle with the yogurt dressing right before serving.

Tips & Variations

No special items needed.


Daily Inspiration

This dish is absolutely delicious. We love sweet potatoes and this tahini sauce really elevates them. Definitely a dish that will be on sweet potato rotation at my house. Soooo good!

(8 Aug 2017)


What a great side dish this was. We loved the combination of the sweet potato mixture and the yummy yogurt sauce. I served the salad warm and drizzled the dressing on top of each serving. Thank you!

review by:
(3 Aug 2017)


This was delicious! We roasted the sweet potatoes on the grill.

review by:
(2 Aug 2017)