Low Histamine Sweet Potato Wedges With Tahini
- Category : Low Histamine Recipes, Side Dishes
Low Histamine | Recipe
Ingredients
- 2 medium sweet potatoes
- 1/2 tbs olive oil
- 1/2 tsp Chili Powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- salt & pepper
- 2 tbs runny tahini
Instructions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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Cut the washed and scrubbed sweet potatoes in half and then cut each half into 4-6 wedges. Arrange the sweet potato wedges on the parchment lined baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, chili powder, and smoke paprika.
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Roast in the oven until the potatoes are browned, crispy on the outside and fork tender on the inside, about 35-40 minutes. Remove from the oven, allow to cool slightly, then serve with runny tahini.
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Keep leftovers separate in the fridge for 5-7 days.
