Sweet potato

Baked Sweet Potato + Chipotle-Lime Tahini

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Baked Sweet Potato + Chipotle-Lime Tahini

Serves 4  | Prep Time: 10 minutes | Cook Time: 30-35 minutes

 The boniato sweet potato is the best sweet potato in my opinion.  It’s not only delicious, but it’s lower on the glycemic index and has half the amount of sugar. This is filling on it’s own, but some simple sautéed/grilled shrimp on the side would be yummy.


  • 4 medium sized boniato sweet potato
  • Extra virgin olive oil
  • Kosher salt
  • 1/2 cup (120ml) tahini
  • 1/4 cup Greek yogurt (I like Strauss)
    1/2 cup (120ml) water
    2 tablespoons (30ml) freshly squeezed lime juice
    1 garlic clove, micro planned
  • 2 chipotle chiles, minced (or more to taste)
    1/2 teaspoon kosher salt, plus more to taste 
  • 1 bunch scallions (optional)

Chef Tips

Omit the yogurt if you can’t have dairy.


Step 1

Preheat oven to 400F. Drizzle the sweet potatoes with a little olive oil to coat and season with salt. Prick each potato with the tines of a fork all over. Place on a cast iron pan or baking tray and back until tender; when the tip of a knife goes through without resistance. When they’re done, cut down the length fo the potato to open up the potato like a book. Serve along side the sauce and scallions.

Step 2

Mix together tahini, yogurt, water, lime juice, garlic and chipotle. Whisk until combined and smooth. The mixture will seize up initially because of the emulsification of the fat and liquids. Season to taste with salt and or more lime juice.

Step 3

Toss the scallions with a little olive oil and season with salt. Grill or pan roast on a cast iron skillet until charred and cooked through. About 1 minute.