Sweet Potato with Maca + Tahini
This is a really simple snack/side dish I like to whip up when I’m in the mood for sweet potatoes. That was a joke — because I’m always in the mood for sweet potatoes. It’s so easy, it’s barely necessary to write a recipe for it, but alas, the world need to know.
Yields: Serves 1 as side or snack
1 baked sweet potato
1 tbsp tahini
1 tsp coconut aminos
1 tsp maca
¼ - ½ tsp water
Tiny tiny ¼ pinch salt
I usually like to batch bake my sweet potatoes at the beginning of the week. Preheat the oven to 400 degrees.
Prick the flesh of the sweet potatoes.
Place in the oven on a sheet pan or wrapped in aluminum and roast for 45 minutes - 1 hour depending on the size of the potatoes until soft.
Combine tahini, maca, and coconut aminos together in a small dish. Whisk together and add water to thin as needed.
Slice a vertical cut into the center of the potato and pour the maca tahini sauce on top. It could be a sauce or paste depending how much water you chose to use.