Spiced Sweet Potato Wedges with Black Tahini and Pecans

Delicious and quick to make with an air-fryer, this snack is perfect for boasting black tahini paste: a deep, smoky, RICH protein of a spread that’s made from black sesame seeds. Deeper in flavor than its lighter white sesame cousin, I find black tahini makes a great replacement for a certain *other* deep-colored confectionary.

Ingredients:

  • 1 medium sized yam or sweet potato of your choice, rinsed and cut into four quarters length-wise
  • 1 tbsp unsweetened black tahini paste
    • (***I used Roland’s Black Tahini until my local grocers stopped carrying it. T__T If you can’t find unsweetened black tahini near you, you will likely be able to ship it online– one of the rare times I will personally say it’s worth it!)
  • 1 tbsp chopped pecans
  • sprinkle of cinnamon to taste

Special Equipment: Air fryer

Prep time: 30-40 minutes
Yields: 1 serving

Preparation:

  1. Place sweet potato wedges in air-fryer tray and heat in two batches at 400 degrees F for 15-20 minutes each, only heating two wedges at a time to avoid overcrowding. Wedges are done when there is slight blackening to the skins, and you can pierce a fork through them easily.
  2. Using a butter knife, spread black tahini paste over each wedge. Sprinkle with pecans and cinnamon and enjoy!

Yasmine’s notes:

With fried foods in particular, both oily fritters and dry-fried snacks like this, I like to use the time in between frying intervals to do quick tasks around the house— whatever can be done in these short spurts. Then, between each task I do, I get to have a sweet, warm, fried yummy snack as a reward! And this recipe is no exception.


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