Sweet Potatoes with Garlic Tahini Dressing
by Nora Jaya Malfettone
February 4, 2022
Serves
2-3
Prep Time
5 min.
Cook Time
35 min.
Serve Time
5 min.

Ingredients
1 Garlic clove
1 Lemon
1 1/2 Tablespoons Sea salt
1 Teaspoon Black pepper
1 Can Coconut Milk (I like Native Forest brand)
2 Teaspoons Cinnamon
1 Teaspoon Turmeric
1/4 cup Maple syrup
Handful Cilantro
1 Medium Koginut Squash
Steps
Preheat oven to 375°
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Clean and half squash
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Scoop out seeds and rinse
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Cut the squash into wedges
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Lay the squash side by side on ceramic tray
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Drizzle squash with organic maple syrup, sprinkle sea salt and black pepper
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Place seeds in small ceramic tray
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Sprinkle with sea salt
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Place both trays in oven
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Cook seeds for 30 min or till golden brown
Cook squash for 45 minutes-1 hr till tender -
Add cooked squash immediately to blender
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Add:
1 can coconut milk
Half a lemon’s juice
1 garlic clove
2 teaspoons cinnamon
1 teaspoon turmeric
1 tablespoon sea salt -
Blend until smooth
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Pour soup into bowls
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Top with chopped cilantro, baked squash seeds, and a squeeze of lemon
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Serve warm