Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.

Hannah Klinger
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Recipe Summary test

40 mins
1 hr 40 mins
Serves 4 (serving size: 2 stuffed sweet potato halves)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.

  • Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.

  • Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.

  • Combine Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remaining 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.

Nutrition Facts

413 calories; fat 10.6g; saturated fat 1.3g; mono fat 4.1g; poly fat 4.1g; protein 12g; carbohydrates 69g; fiber 12g; iron 3mg; sodium 495mg; calcium 136mg; sugars 10g; added sugar 1g.