Tahini used to scare me a little, unless it was in the context of hommus. But lately I've discovered it's a fine partner to various condiments and can be the back-bone of many tasty salad dressings.
Don't worry about the 'creamy' - it's an extremely healthy dressing. One I encouraged Billie to repeatedly dip her sweet potato into.
This was the first dinner in a week that Billie left not a scrap. It might have had something to do with the fact I starved her all day - well, she had a small lunch and only blueberries for afternoon tea - but I think it's safe to say this was a Winner with a capital W.
It's also one of those Under-30-Minute-Meals - a crucial selling point.
ROAST SWEET POTATO SALAD WITH CHERRY TOMATOES AND CREAMY NUTTY DRESSING
Two large kumara or sweet potatoes
handful cherry tomatoes
handful fresh mint (optional)
1 Tablespoon honey (leave out if child under one year)
3 T yoghurt
3 T Tahini
1 T tamari (or soy sauce)
3 T peanut butter (optional)
1/2 teaspoon cumin
Preheat oven to medium hot - about 220 c. Cut up kumera - no need to peel - into large bite sized chunks (mine were a little over-sized tonight so ignore pictures). Spread out on oven tray and rub generously with olive oil. Roast until browned and crispy - they don't take long at all.
Meanwhile, combine dressing ingredients in jar and shake well, or mix in small bowl.
Chop mint and add to kumera and tomatoes in a platter dish or bowl. Stir dressing through and serve warm.
FOR BABIES 6 MONTHS AND OLDER: Reserve a little sweet potato and puree/mash
BABIES 8 MONTHS AND OLDER: Mash some sweet potato with the dressing (leave out peanut butter if you're unsure, but current recommendations say it's fine) but please do omit the honey
BABIES/TODDLERS 10 MONTHS AND OLDER: Serve salad as is (without honey)
TODDLERS ONE YEAR AND OLDER: Serve salad as is (honey okay after one year)