Step 1
Once your sweet potatoes are cooked, scoop the flesh into a bowl and let it cool down to room temperature. Stir in the tahini and garlic, then season with salt, cumin, chipotle, and a pinch of cayenne for a bit of heat. Drizzle in a tablespoon of olive oil and some fresh lemon juice, then mash everything together until it’s as smooth as you like. If the mixture feels too thick, add a little water, a tablespoon at a time, to lighten it up. Cover the bowl with plastic wrap and pop it in the fridge for at least a couple of hours to let the flavors meld. Before serving, give it a taste and tweak the seasonings if needed. Spoon it into a serving dish, then finish with a drizzle of olive oil, a sprinkle of Aleppo pepper, and some fresh parsley on top.
