Mealime recipe · lives on in MealPot
Roasted Sweet Potato Wedges with Garlicky Parsley-Tahini Sauce
- 30 min
- 2–6 servings
- 330 kcal / serving
- ★ 4.1 on Mealime
Tender wedges with a crisp edge and a garlicky, lemon-tahini dip make weeknight prep easy. The bright parsley and warm spices keep the dish balanced and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 clovegarlic
- ¼ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbsweet potato
- sweet potatoes
- lemons
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt, tahini
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · measuring spoons · oven mitts · silicone spatula · tongs · vegetable peeler
Directions
- Heat the oven to 425°F and line a baking sheet if you like. Gather the potatoes, oil, spices, and the rest of the ingredients for the sauce.
- Wash and dry all produce, then cut each sweet potato lengthwise into 6–8 wedges.
- Toss the wedges with oil and spices, spreading them in a single layer on the baking sheet.
- Roast the wedges in the oven, flipping halfway, until they are golden and tender when pierced, about 20–25 minutes.
- While the potatoes roast, juice the lemon and add it to a blender or processor along with parsley and garlic.
- Add tahini, a pinch of salt, and a splash of water to the blender; blend until smooth, thinning with water 1 tablespoon at a time until drizzleable.
- Taste and adjust; if needed, add a touch more lemon juice or salt for balance.
- Transfer the wedges to plates and spoon or drizzle the sauce over or alongside for dipping.
- Serve and enjoy right away.
Two tips
- Make-ahead: cut the potatoes and cover them in a light coating of oil up to 1 day in advance, then roast when ready.
- Serving idea: add a squeeze of extra lemon and a drizzle of olive oil for brightness before serving.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 41 g
- Fat
- 17 g
- Fiber
- 8 g
- Sodium
- 125 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.