OVEN ROASTED SWEET POTATOES WITH A HONEYED TAHNI DRIZZLE

I am hooked!!  I reduce the honey a little as I do not like it too sweet.  You do you.  

* Extra virgin olive oil
* 3 medium sweet potatoes, scrubbed, dried and cut into ¾ inch (2cm) thick rounds – I peeled the sweet potatoes
* Himalayan/Celtic Salt
* ½ cup tahini, well stirred
* ¼ cup honey
* ¼ sesame seeds

Preheat oven to 200c.  Line a sheet pan with foil and brush generously with olive oil.

Arrange the rounds in the prepared pan in a single layer. Generously brush the tops of the rounds with olive oil and season with a big pinch of salt (about ½ teaspoon). Cover the pan tightly with another piece of foil. Roast covered in foil for 30 minutes, then remove the top foil and roast until the bottoms turn golden brown, another 15 to 20 minutes.  Use tongs to carefully flip the rounds over. Return to the oven until the second side is also golden brown, about 10 minutes or so. When finished, the potatoes should be melty-tender and charred nicely on both sides. Remove from the oven and set the pan aside to cool for 5 minutes.

Toast the sesame seeds while the potatoes roast, pour the sesame seeds into a small, dry pan and set over medium-low heat. Swirl until golden and fragrant, about 5 minutes. Transfer to a plate to avoid overcooking them.

In a small bowl, stir the tahini and honey until well combined.

Use a spatula to transfer the sweet potato rounds to a serving platter. Drizzle on the honeyed tahini and sprinkle the toasted sesame seeds over top. Serve.