Sides 5.0
Share Print Plan Save

Sesame Lime Sweet Potato Rounds

This side dish is proof that you don’t need to work hard to make food taste great or look beautiful. Enjoy as a dinner side dish, or make ahead of tim...This side dish is proof that you don’t need to work hard to make food taste great or look beautiful. Enjoy as a dinner side dish, or make ahead of time as a handy meal-prep number to add to salads or wraps in lunches throughout the week. Read more This side dish is proof that you don’t need to work hard to make food taste great or look beautiful. Enjoy as a dinner side dish, or make ahead of time as a handy meal-prep number to add to salads or wraps in lunches throughout the week. This side dish is proof that you don’t need to work hard to make food taste great or look beautiful. Enjoy as a dinner side dish, or make ahead of time as a handy meal-prep number to add to salads or wraps in lunches throughout the week.

Diet
Vegan Pescatarian Vegetarian
Contains
Nuts
Ingredients
Serves 6
Metric Imperial
tahini
coriander
Swaps: basil, parsley, mint
roughly chopped
toasted sesame seeds
zest and juice

Ingredients

Serves 6
Metric Imperial
tahini
coriander
Swaps: basil, parsley, mint
roughly chopped
toasted sesame seeds
zest and juice

Method

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Carefully slice the sweet potatoes into rounds, 3cm thick.

3

Place onto a baking tray, drizzle over the olive oil and lightly sprinkle with salt and pepper. Toss to coat.

4

Bake for 25-30 minutes, until tender and turning golden brown in places.

5

Remove from the oven. Lightly drizzle with tahini, and sprinkle with coriander, lime juice, lime zest and sesame seeds before serving.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.

 
Terms of Use |  Privacy Policy
© 2026 The Doctor's Kitchen