Crispy sweet potatoes with tahini sauce

1 kg sweet potatoes 60 g cornstarch (4 tbsp) 1 tsp sweet paprika 1/2 tsp garlic powder salt vegetable oil for frying

120 g tahini (6 tbsp) 80 ml water 30 ml lemon juice (2 tbsp) 1 tsp honey 1 small garlic clove, mashed salt

2 tbsp pomegranate seeds

Peel the sweet potatoes, cut them into sticks, and place them in a bowl of cold water for 10 minutes.

Drain very well and transfer to a bowl. Add the cornstarch, paprika, garlic powder, and salt, and toss until evenly coated.

Heat plenty of vegetable oil to 170–175°C.

Fry the sweet potatoes in batches for 3–4 minutes until they start to turn golden. Remove to a rack.

Increase the temperature to 185°C and fry again for 1–2 minutes until fully crispy.

For the sauce, add all ingredients to a bowl and mix until smooth and creamy.

Serve the sweet potatoes hot, drizzle with the tahini sauce, and sprinkle with pomegranate.

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