Za’atar (zah-tar) is an Arabic blend of spices used in Middle Eastern cuisine. Let me give you a little back story on how these Za’atar Roasted Sweet Potatoes came to be. I had a roommate from Tunisia in college. This girl cooked the most aromatic dishes and they also tasted amazing. One thing she made often was this frittata like dish with tuna and eggs. I don’t remember what it was called, but this is the closest recipe I could find to compare.
One time for holiday, her parents sent an entire box of Tunisian sweets. She made me try every one of them. They were amazing! There were pastries with nuts, jams, honey and my favorite was homemade pistachio halva stuffed into dates. Needless to say, this girl was hands down the best roommate I ever had because we shared a love of food and both enjoyed trying new dishes.
Through her, was my introduction to za’atar. Her version of za’atar was from Tunisia but I use McCormick Organic Za’atar Spice to make my Za’atar Roasted Sweet Potatoes with creamy garlic sauce. Mixing Za’atar with sweet potatoes adds the perfect balance to make this a yummy side dish or main. Za’atar Roasted Sweet Potatoes with creamy garlic sauce
Za’atar Roasted Sweet Potatoes
- 3 Small Sweet Potatoes
- 2 tsp Za’atar Spice (can be found at Wegmans or local Halal Market)
- 1/2 tsp Garlic, minced
- 1/4 tsp Salt
- 1 Tbsp Olive Oil
Creamy Garlic Sauce
- 1/3 Cup Veganaise
- 1/2 tsp Garlic Powder
- 1/2 tsp Apple Cider Vinegar
- 1/2 Tbsp Water
- Heat oven to 375 degrees F.
- Peel potatoes and chop them into cubes. Toss with olive oil , salt, garlic and za’atar seasoning. Place potatoes on sheet pan lined with aluminum foil and place in oven for 35-45 minutes (or until potatoes are tender and cooked through).
- While potatoes roast, make the creamy garlic sauce. Mix all ingredients together and set aside. Once the potatoes cool, drizzle the creamy garlic sauce over and serve immediately.*