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Za’atar Roasted Sweet Potatoes

<em>Za’atar</em> Roasted Sweet Potatoes Related:   appetizers, gluten-free, kid-friendly, Shabbat, Sukkot, Thanksgiving, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 45 minutes

Yield: 5-6 as a side dish

Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or with a weeknight dinner.


  • 4 medium sweet potatoes, scrubbed (not peeled) and cut into ½-inch wedges
  • 4 teaspoons za’atar
  • 3 teaspoons sweet paprika
  • 1 teaspoons cayenne pepper
  • Salt and pepper to taste (approximately 1–2 teaspoons of each)
  • About 3–5 tablespoons olive or avocado oil


  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the potatoes directly onto the pan with a drizzle of oil and the spices. Mix (with your hands, even!) until everything is well coated and spread out evenly on the pan. You may need to use two pans for this since the key to getting the potatoes crisp is to make sure they are not crowded on the baking sheet. Bake for 40 to 45 minutes, until tender and lightly browned. To make them extra crisp, move to the upper rack and turn on the broiler to high for 3 to 5 minutes, watching closely so they don’t burn. Remove from the oven and let cool. Serve with toum or your favorite savory dipping sauce.

One Response

  1. Erin says:

    Though I did not use the cayenne, this was sooooo yummy!

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