Roasted Sweet Potatoes with Tahini

1 Preheat oven to 425F. Line a sheet pan with parchment paper.
2 Rub the flesh of each sweet potato with avocado oil and season with salt and pepper. Place on the prepared sheet pan, cut side-down, and roast for 35-40 min or until fork-tender and the flesh is caramelized. Don’t bother flipping the potatoes halfway since this just lets valuable heat escape from the oven.
3 While the potatoes roast, make the tahini sauce by combining sesame seed paste, garlic, lemon juice and salt in a bowl. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon.
4 Transfer the sweet potatoes to a serving platter, cut side-up, drizzle with tahini sauce, sprinkle with Aleppo pepper and garnish with parsley. Serve immediately.