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U.S. Highbush Blueberry Council

Sweet Potato Toasts with Blueberries and Tahini Sauce
Sweet Potato Toasts with Blueberries and Tahini Sauce

Sweet Potato Toasts with Blueberries and Tahini Sauce

Satisfy your snack-attack with Sweet Potato Toasts with Tahini and Blueberries. Gluten-free and dairy-free, this recipe combines crispy, baked sweet potato “toast” points with juicy blueberries and a savory-sweet tahini maple sauce. Top with chopped, toasted sesame seeds for a little crunch and nutty flavor.

Ingredients

Ingredients

  • 1 large sweet potato, cut lengthwise into 1/4-inch thick slices
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 2 tablespoons tahini paste
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1 cup fresh blueberries
  • 4 teaspoons toasted sesame seeds

Preparation

Instructions

  1. Preheat oven to 425˚F. Toss sweet potatoes in oil and salt. Arrange in a single layer on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes, or until golden and crispy.
  2. Whisk together tahini paste, maple syrup, and 1 tablespoon of water until smooth.
  3. Toss blueberries with tahini sauce; spoon onto sweet potato toasts. Sprinkle with sesame seeds.

Notes

This recipe is gluten-free.