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

For the tahini sauce

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

For serving

2 tbsp pomegranate seeds