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Overhead photo of roasted sweet potato wedges with curry tahini dressing drizzled on top.

Roasted Sweet Potato Wedges With Curry Tahini

These oven-roasted sweet potato wedges are paired with the most flavourful and creamy curry tahini dressing! This is such a simple, healthy vegetable side dish to pair with a variety of meals. Recipe is vegan and gluten-free.
Course Side Dish
Cuisine American
Keyword curry, easy, sweet potatoes, tahini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


Sweet Potatoes:

  • 2 large sweet potatoes
  • 2 Tbsp olive oil
  • Salt + pepper, to taste

Curry Tahini Dressing:

Optional garnish: fresh chopped herbs like green onion or parsley.


    • Preheat oven to 400F.
    • Wash + dry sweet potatoes. Remove any hard ends, and then cut into roughly 3/4-inch thick wedges. Leave the skin on for extra nutrients + fiber!
    • Toss sweet potato wedges in olive oil, salt, and pepper. Spread onto a lined baking sheet, leaving some space between each wedge. Bake in oven for 25-30 mins, until lightly browned and fork tender.
    • Meanwhile, make the tahini dressing by whisking together all dressing ingredients in a small bowl. Feel free to add additional water if you want a runnier dressing.
    • Serve the sweet potatoes and drizzle tahini dressing overtop. Feel free to garnish with some freshly chopper herbs + extra black pepper as desired. Enjoy hot!


    *LEFTOVERS: Leftovers of this recipe will stay fresh for about 3-4 days in an airtight container in the fridge. If you know you'll be having leftovers, feel free to store the sweet potatoes and dressing separately. The potatoes can easily be reheated in the microwave!
    *SERVING IDEAS: Because this recipe is a source of complex carbohydrates (sweet potatoes) and healthy fats (tahini dressing), I recommend serving this with some non-starchy vegetables and a quality protein to balance out your meal. Some ideas:
    • pair with some simple seafood, like baked salmon or garlic-sautéed shrimp.
    • pair with simple meats or poultry, like grilled chicken
    • pair with plant-based protein sources, like baked tofu or tempeh
    • add to a salad or grain bowl - make extra curry tahini and use it as a dressing!
    • pair with other roasted veggies, like broccoli or cauliflower or some leafy greens, like sautéed spinach or kale