Recipe courtesy of Vivek Surti

Roasted Sweet Potatoes with Tahini and Golden Raisin-Almond-Mint Relish

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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4 large sweet potatoes

1/2 cup tahini paste 

Kosher salt

Golden Raisin-Almond-Mint Relish, recipe follows

Golden Raisin-Almond-Mint Relish:

1/4 cup roasted almonds, chopped

1/4 cup golden raisins, chopped

1/4 cup chopped preserved lemon rind

1/4 cup fresh mint leaves 

1/2 cup extra-virgin olive oil 

1/2 teaspoon red chile flakes, optional 

Kosher salt


  1. Preheat the oven to 350 degrees F. Roast the sweet potatoes on a baking sheet until fork tender, 45 minutes to 1 hour.
  2. Halve the sweet potatoes and scoop out the flesh into a large bowl. Mash with a potato masher until there are no visible chunks. (You can also put the potatoes through a potato ricer.) Add the tahini paste and fold with a rubber spatula until well combined. Season with kosher salt.
  3. To assemble: Scoop the sweet potato mixture into a serving bowl and even out the surface with the back of a spoon while creating little rivulets. Spoon the Golden Raisin-Almond-Mint Relish on top, letting the olive oil run in the rivulets.

Golden Raisin-Almond-Mint Relish:

  1. In a medium bowl, combine the almonds, raisins and preserved lemon. Tear the mint leaves into the bowl. Finish with the oil, chile flakes, if using, and salt to taste.