3 lbs of sweet potatoes (about 4 large ones)

3 tablespoon extra virgin olive oil

1 ½ tablespoon za’atar

½ teaspoon salt

3 tablespoon tahini

2 tablespoon silan (date syrup)

1 cup pomegranate seeds

¼ cup shelled pistachios

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Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into evenly sized cubes or wedges.
Roast the Sweet Potatoes: Place the chopped sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with za’atar and salt. Toss to coat the potatoes evenly. Roast in the oven for 30-35 minutes, or until they are tender and slightly caramelized, flipping halfway through for even roasting.
Prepare the Tahini Sauce: While the sweet potatoes are roasting, whisk together the tahini and silan (date syrup) in a small bowl. If the mixture is too thick, you can add a tablespoon of water to thin it out to a drizzle-worthy consistency.
Assemble the Dish: Once the sweet potatoes are done roasting, transfer them to a serving dish. Drizzle the tahini-silan sauce over the top.
Garnish and Serve: Sprinkle the roasted sweet potatoes with pomegranate seeds and shelled pistachios for added crunch and a burst of color. Serve warm.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the roasted sweet potatoes in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.

For added freshness, garnish with fresh herbs such as parsley, cilantro, or mint.

If you want to make it spicier, add a pinch of cayenne or chili flakes to the tahini sauce.