A Tahini Dressing is the perfect match for these silan-roasted sweet potatoes.
One day, Esti posted on our “BCP New Content” chat that she had made sweet potato fries that were particularly good.
“Didn’t measure. French fry blade. Oil, teriyaki, silan, salt, garlic powder, sesame seeds. 425F for about 25 min. Yum!! Gonna put it on a salad.”
Since then, we did make them again, and we did measure, and the recipe is right over here.
But since she mentioned “salad,” I had just the perfect one. I had actually recently served a “Sweet Potato Fries” salad, also featuring baked sweet potato fries, and I planned to put it on my Yom Tov menu again for this season. The flavors would match perfectly with Esti’s sweet potato fries.
And while my salad called for plain sweet potato fries (which you could totally try also), why not make it more special? I was excited to try. Now, this version is on my menu.
The flavors are unique and fun and the contrasting colors are bright and pretty. If you live near a supermarket that sells the sweet potato fries all sliced and pretty, then it’s a breeze to prepare as well. I happen to love salads that can work as my side dish too, with both veggies and starch.
This dressing is also amazing as a dip if you wanted to make only the fries!
Sesame Sweet Potato Fry Salad
- 1 recipe Sweet Potato Fries (½ package sweet potato fries OR about 2 sweet potatoes) https://betweencarpools.com/silan-sweet-potato-fries/
- 5 oz baby kale or spinach
- 1 avocado, sliced
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 tbsp tahini paste
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 3 tbsp water
- Juice of 1 lemon
- 1 garlic clove, crushed
- ½ tsp salt
- Preheat oven to 425°F. Grease a baking sheet. Add sweet potato fries to baking sheet and spray with nonstick cooking spray. Sprinkle with garlic powder and salt and toss to combine. Bake for 25 minutes.
- Combine all dressing ingredients. If you tahini paste is thick, make sure to whisk well.
- Add greens to a bowl or platter. Top with sweet potato fries and avocado slices. I like to place them concentrically (but don’t try to place them too perfectly or it will look contrived). Drizzle with dressing and top with sesame and sunflower seeds.