Mexican Sweet Potatoes with Mexican Tahini Sauce

thevegan8.com

Diane Bauer

2 large sweet potatoes peeled & chopped into ½ inch cubes

Sprinkle the potatoes with salt chili powder & cumin

subheading: Mexican Tahini Dip:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin powder

1 teaspoon chili powder

¼ to ½ teaspoon fine sea salt (this will depend if your tahini is salted)

2 tablespoons (30g) fresh lime juice

3 tablespoons (48g) tahini

2 teaspoons maple syrup (don't omit, it balances the acidity and enhances the spice flavor)

1 ½ tablespoons (22g) water

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