Prepare the sweet potatoes

• Peel the sweet potatoes, rinse them and pat them dry.
• Cut them in half with a sharp knife, then in half again if they are big.
• Chop them into 1-inch cubes.

Season the potatoes

• Transfer the potatoes onto a baking sheet.
• Season with extra virgin olive oil, paprika, garlic powder, salt and pepper.
• Toss well with your hands to distribute the seasoning.

Spread in a single layer

• Spread out the cubes on a single layer without overlapping.

Roast

• Bake in a preheated oven until fork tender and slightly caramelized on the edges.

Make the tahini sauce

• Combine the tahini, water, freshly squeezed lemon juice, crushed garlic and salt.
• Stir well with a whisk until the ingredients are perfectly combined.

Serve

• Transfer the sweet potatoes onto a serving platter.
• Drizzle with the tahini sauce, toasted shaved almonds, freshly chopped parsley and a squeeze of lemon juice.