Preheat the oven to 350 degrees F. Roast the sweet potatoes on a baking sheet until fork tender, 45 minutes to 1 hour.
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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Vivek Surti, VEA Supper Club, Nashville, TN