Roasted Sweet Potato with Tahini, Lemon, and Furikake

Ingredients

800 g whole sweet potato
25 g extra virgin olive oil

EMULSION
80 g tahini
25 g lemon juice
60 g water
1 tablespoon honey
1 clove minced garlic
2 teaspoons chopped chives
Fine salt
Black pepper

FINISHING
2–3 tablespoons Furikake
Porto-Muiños
Fresh leaves (watercress, arugula, or lettuce)

Prepared by

Wash the sweet potato and roast it whole at 180°C for 35–45 minutes in a tray with a little water at the base to ensure even cooking, until very tender.

Peel while hot or warm, cut into pieces, and arrange on a plate.

EMULSION
Mix the lemon juice, oil, pepper, lemon zest, tahini, garlic, and chives until a fluid emulsion is obtained; adjust with a little water and a teaspoon of honey if necessary, and season with salt.