Twice-Baked Sweet Potatoes & Veggies with Spicy Tahini | Sweet Heat with Rick Martinez

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt adds creaminess with fewer calories, while peanut butter is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is a high-protein alternative, while canned beans are often less expensive.

cayenne pepper

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika adds flavor without heat, while red pepper flakes are a budget choice.

Preheat the oven to 400°F (200°C).

Trim the greens off the beets and line the cutting board with parchment to prevent staining.

Place sweet potatoes and beets directly on the oven rack and roast.

After roasting, break the sweet potatoes into pieces with hands for double-baked crispy skins.

Drizzle olive oil over the sweet potato pieces and sprinkle with kosher salt.

Return the sweet potatoes to the oven for an additional 30-40 minutes until crispy.

Peel the roasted beets by pulling the skin off or using a paring knife for stubborn spots.

Cut the peeled beets into wedges.

Prepare the habanero by cutting it in half, adjusting for heat preference.

In a blender, combine half a habanero, 1/4 cup fresh lime juice, 1 cup tahini, 2-3 cloves of garlic, 2 teaspoons kosher salt, and 3/4 cup of fresh herbs (basil and mint).

Add 1 cup of water to the blender and blend until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens