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Introducing my super quick sweet potato dish that you can make in a hurry! Think busy week nights, after school sports madness, homework, cranky kids. I got your covered, mama!
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 2 servings


  • 2 medium sized sweet potatoes
  • 2 tablespoon olive oil
  • toppings of choice
Tahini Sauce Ingredients
  • 2 tablespoon lemon juice approx juice of 1 lemon
  • 2 tablespoon tahini
  • 3 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2-3 cloves raw garlic pressed or minced
  • 3 tablespoon water


  • Cut 2 large pieces of tin foil, each large enough to wrap the entire sweet potato. Set potato in the middle of the tin foil. Slather the sweet potatoes in olive oil and poke holes in the potatoes using a fork. Wrap the potatoes completely.
  • Set them in the air fryer at 400 F temp. Cook on the ROAST setting for 60 minutes until sweet potatoes are cooked all the way through and very soft. The skin should be somewhat caramelized. If you do not have an air fryer, perheat oven to 415 F and bake for 50-60 minutes on a baking sheet.
  • In the meantime, put the tahini sauce ingredients into a cup or bowl. You will want to whisk (or blend) this up until it’s smooth and creamy. Set aside.
  • Next, once sweet potatoes are completely cooked, using a knife open the top of the sweet potatoes by cutting along the top but not in half. You will want to then scoop the insides and pour the tahini sauce into the middle of the potato. Mix the sweet potato up with the tahini sauce using the skin as a bowl.
  • Figure out what you want to choose for your sweet potato toppings. What sounds good to you? Toasted nuts or seeds for crunch and a nutty toasty flavor? Edamame soy beans or garbanzo beans for added protein? Fresh chopped herbs for aromatic flavor? A “meat” option like Impossible meat or something similar. Possibilties are endless.
  • Add more tahini sauce and enjoy!