Za’atar Roasted Sweet Potato with Velvety Tahini

There’s something about oven-roasted sweet potatoes that never gets old — caramelised on the outside, soft and sweet on the inside, and packed with natural comfort. But when you coat them in za’atar and roast them until the edges catch just slightly? It’s next-level.

Zaatar Roasted Sweet Potatoes with Velvety Tahini has quickly become one of those recipes I rely on again and again. It’s simple, but it doesn’t feel basic. The kind of plant-based dish that’s hearty enough to stand alone, but versatile enough to serve with everything. . .