Preparation

There's something deeply satisfying about a recipe that looks this impressive but requires virtually no technique. The trick is getting the sweet potatoes caramelized and crispy, while the tahini-maple glaze adds a Middle Eastern twist that makes these coins infinitely more interesting than your standard roasted sweet potato.

Preparation

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the sweet potato rounds with the olive oil until evenly coated, then arrange in a single layer on the prepared baking sheet with no overlapping.
3. Roast for 15 minutes, flip each round, and roast for another 12-15 minutes until deeply caramelized and crispy at the edges.
4. While the sweet potatoes roast, whisk together the tahini and maple syrup in a small bowl until smooth. If it's too thick to drizzle, add water one teaspoon at a time until you reach a pourable consistency.
5. Remove the sweet potatoes from the oven and immediately drizzle the tahini-maple mixture over the hot coins in a decorative zigzag pattern.
6. Finish with a generous sprinkle of flaky sea salt and serve warm.

Pro tip: The tahini will seize slightly when it hits the hot sweet potatoes, creating beautiful texture and little pockets of concentrated flavor.