Twice-Baked Sweet Potatoes with Chili & Lime

This sweet potato recipe combines tahini, lime, maple syrup, spices, and olive oil for a fluffy "whipped" side that’s bright, tangy, sweet, and a bit spicy. Roasted on a sheet pan , this simple vegetable side dish emerges from the oven golden brown, extra flavourful, and incredibly cute in natural individual serving size portions. Serve these warm straight from the oven as part of your holiday spread or any night of the week. Ready in 1½ hours (mostly hands-off) with minimal chopping.

subheading: SWEET POTATOES:

3 small sweet potatoes, scrubbed (they should weigh around 200 grams each)

½ teaspoon ground cumin

½ teaspoon onion powder

¼ teaspoon ground chilies OR red pepper flakes, or to taste

2 tablespoons tahini

1 tablespoon olive oil, plus extra

½ teaspoon lime zest

1 teaspoon lime juice

1 tablespoon maple syrup

2 teaspoons light miso

sea salt and ground black pepper, to taste

water, as needed

subheading: GARNISH:

chopped toasted pumpkin seeds

extra drizzles of maple syrup

extra lime zest

subheading: Equipment:

Food Processor

subheading: Notes:

I go for smaller sweet potatoes here! Each one should weigh around 200 grams

I like to use my food processor to “whip” the filling. You can simply mash it with a fork or masher if you prefer. The texture won’t be as smooth and fine, but it will still taste delicious.

Directions at thefirstmess.com

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