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Citrus-Sesame Roasted Sweet Potatoes with Pistachios

Citrus-Sesame Roasted Sweet Potatoes with Pistachios

Warm-spiced sweet potatoes, brightened with orange zest and juice, and tossed with dried cherries—a magic combination inspired by the classic Ashkenazi Jewish side tzimmes.

By Rose HattabaughDecember 6, 2022

  • Makes
    4 to 6 Servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This warmly spiced sweet potato dish takes inspiration from tzimmes, a classic Ashkenazi Jewish side of root vegetables and dried fruit, simmered together in orange juice. To facilitate caramelization and coax brighter flavor, we opt for roasting rather than stewing. The combination of sweet potatoes and shallots, studded with sweet-tart dried cherries, is both familiar and unique, especially when enhanced by coriander, caraway seeds and strips of orange zest. The finishing touches are a citrus-tahini drizzle and a smattering of vibrant pistachios, bringing nutty richness and crunch to each bite. This dish is delicious both warm and at room temperature; if opting for the latter, be sure to hold off on adding the tahini sauce and nuts until ready to serve.

Tip

Don’t skip the tablespoon of hot water in the tahini mixture. It prevents seizing so the sauce is well emulsified and creamy.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 2

    oranges

  • 1

    tablespoon caraway seeds

  • 2

    teaspoons ground coriander

  •  

    Kosher salt and ground black pepper

  • 2

    pounds sweet potatoes, peeled, quartered lengthwise and cut crosswise into 2-inch pieces

  • 3

    medium shallots, peeled, halved lengthwise and sliced about ¼ inch thick

  • 1

    tablespoon hot water

  • 2

    tablespoons tahini

  • 1

    cup dried tart cherries or pitted prunes, roughly chopped

  • ¼

    cup roasted pistachios, toasted almonds or toasted walnuts, chopped

Step 1

Heat the oven to 400°F with a rack in the middle position. Brush a rimmed baking sheet with 1 tablespoon of the oil.

Step 2

Using a vegetable peeler, remove 6 to 8 long, wide strips of zest from 1 orange; try to remove only the colored portion of the peel, not the white pith underneath. Set the zest strips aside. Juice both oranges into a liquid measuring cup; you should have about ½ cup juice. In a small bowl, whisk together 3 tablespoons of the orange juice (reserve the remainder), 2 tablespoons of the oil, the caraway, coriander and 1 teaspoon each salt and pepper.

Step 3

Place the zest strips, sweet potatoes and shallots on the prepared baking sheet. Drizzle on the orange juice mixture and toss. Distribute in an even layer and roast for 20 minutes.

Step 4

Meanwhile, in a small bowl, whisk together 2 tablespoons orange juice, the hot water, tahini and ½ teaspoon each salt and pepper; set aside.

Step 5

Remove the baking sheet from the oven. Drizzle on the remaining 1 tablespoon oil and remaining orange juice; toss to combine. Roast until the vegetables are lightly browned and a skewer inserted into the sweet potatoes meets no resistance, 15 to 20 minutes.

Step 6

Add the dried cherries to the vegetables and toss. Taste and season with salt and pepper. Transfer to a serving platter; drizzle with the tahini mixture and sprinkle with the pistachios.

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