Sweet Potato Rounds with Dill Dressing

These sweet potato rounds are a great appetizer especially around the holidays.  The light and refreshing element of the cucumber in this dressing is  paired nicely with a rich, satisfying and savory balance from the tahini and dill .  This simple, quick and healthy recipe is prefect for last minute guests or for keeping party goers satisfied while mingling!  MY favorite is the purple yam.



– Orange and purple sweet potato



– 1 cup chopped cucumber

– 1/2 cup tahini

– 1/4 cup water

– 2/3 cup dill

– 1 large clove of garlic OR 2 small/medium cloves

– 1 lemon (2 Tbsp)

– 2 Tbsp. apple cider vinegar

– 1 Tbsp. fresh ground ginger

– 1/2 tsp. salt



Pre-Heat oven to 400 degrees.

Slice Yams into 1/4 – 1/2 inch rounds.

Grease a baking pan lightly with coconut oil and place yams on top.

Bake for 10-15 minutes.  Flip and bake another 10-15 minutes.

While the yams are baking make the dressing In a high power blender:

Blend tahini, water, lemon, apple cider vinegar, ginger and salt.  Once mixed well add cucumber, garlic and dill and blend until smooth.


Garnish sweet potatoes with dressing and dill sprigs or leave out for dipping.


Purple Potato rounds