Southwestern Baked Sweet Potato Bar
with bacon / chili-lime tahini sauce / pepitas
A DIY baked sweet potato bar always makes for a fun and relatively simple meal. We gave this version a Southwestern twist with a creamy tahini-based sauce that tastes like a cross between Ranch dressing and a Tex-Mex crema.
- Sweet potatoes, medium - 4 , halved lengthwise
- Broccoli - 8 oz , finely chopped
- Bacon - 8 strips , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Tomatoes, Roma - 3 , chopped
- Foil - for baking
- Water - 2 Tbsp
- Lemon juice - 1 tsp
- Pepitas / pumpkin seeds - 1/3 cup
- Salsa (opt) - for serving
- Dill, fresh - 1/2 tsp , chopped
- Tahini - 1/3 cup
- Lime juice - 2 tsp
- Garlic powder - 1/2 tsp
- Chili powder - 1/2 tsp
- Black pepper - 1/4 tsp
Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)
Broccoli / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make tahini sauce - Finely chop dill. Combine with tahini, lime juice, garlic powder, chili powder, and black pepper. Add some water a small amount at a time if needed until the crema forms a smooth, pourable dressing. Season with some salt. (Can be done up to 5 days ahead)
Green onions / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
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Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil.
Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.
While sweet potatoes roast, heat a skillet over medium heat. Add bacon and cook, stirring frequently, until crisp and golden, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but a thin layer of bacon grease from the pan. Return pan to medium heat.
To heated pan add broccoli and saute until broccoli is starting to brown in spots. Add water to pan (carefully because it will steam and may splatter) and cover with a lid. Steam broccoli until nearly tender, 3 to 4 minutes.
Remove lid and continue cooking broccoli until excess water has cooked off. Season broccoli with lemon juice and some salt. Transfer broccoli to a serving bowl.
Set out toppings - bacon, broccoli, green onions, tomatoes, pepitas, salsa, and sauce.
Divide sweet potato halves between serving plates. Gently mash with a fork. Have everyone top their potatoes at the table and enjoy!