Main ingredients
- 4 medium sweet potatoes
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 40 g toasted hazelnuts, chopped
- 40 g semi-dried cranberries
- Spherika extra virgin olive oil spheres (to taste)
- Spherika chipotle chili spheres (to taste)
- Microgreens (optional)
For the tahini sauce
- 4 tablespoons tahini
- 1 garlic clove, chopped or crushed
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water (adjust for desired texture)
- Salt to taste
- (Optional: ½ teaspoon cumin or black pepper)
For the sweet balsamic dressing
- 3 tablespoons high-quality balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- A pinch of salt
Recipe preparation
1. Roast the sweet potatoes
- Preheat the oven to 200 °C.
- Wash and cut the sweet potatoes into wedges or half-moons.
- Toss with extra virgin olive oil, salt, and pepper, then place on a baking tray.
- Roast for 30–35 minutes, turning halfway through, until golden and tender.
2. Prepare the tahini sauce
- Using a blender, mix the tahini with garlic and lemon juice until thickened.
- Gradually add the olive oil and water until the texture is creamy but smooth.
- Add salt to taste and set aside.
3. Make the balsamic dressing
- In a small bowl, whisk the balsamic vinegar with honey, olive oil, and a pinch of salt until emulsified.
4. Final assembly
- Arrange the sweet potatoes on a platter or individual plates.
- Drizzle with tahini sauce.
- Add the hazelnuts and semi-dried cranberries. You can also add some microgreens if desired.
- Just before serving, drizzle with ribbons of the sweet balsamic dressing and top with Spherika spheres of extra virgin olive oil and chipotle chili. The chipotle spheres bring a spicy, unexpected touch as they burst in the mouth, while the olive oil spheres enhance the flavor and juiciness of the dish.
