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snack
Sweet Potato Wedges with Tahini
PreconceptionMediterraneanEasyServes 235 min
Roasted sweet potato wedges drizzled with creamy sesame tahini.
During the luteal phase, rising progesterone can lead to mood and blood-sugar dips, making steady complex carbohydrates from sweet potatoes incredibly supportive for her. Meanwhile, tahini is rich in zinc, a crucial mineral for him that supports healthy sperm formation and motility on a continuous ~74-day cycle. Together, this snack provides a comforting, antioxidant-rich boost that protects both egg and sperm quality.
View Nutrition Facts
One serving≈290 kcal · 6 g protein
Calories290 kcal
Protein5.6 g
Carbs32 g · 5.9g sugar
Fat17 g · 2.4g sat
Fiber6.5 g
Sodium671 mg
Folate35 mcg DFE
Iron3 mg
Calcium154 mg
Choline23 mg
Iodine68 mcg
Zinc1.5 mg
from its ingredients
Ingredients
2 sweet potatoes, cut into wedges
1 tbsp olive oil
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp tahini
Juice of ½ lemon
1 tbsp sesame seeds
Method
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and black pepper until well coated.
- 3Spread the wedges in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until they are golden brown and fork-tender.
- 4While the potatoes roast, whisk together the tahini and lemon juice in a small bowl. Add 1 to 2 tablespoons of warm water, whisking until the sauce reaches a smooth, drizzleable consistency.
- 5Transfer the roasted sweet potato wedges to a serving plate, drizzle generously with the tahini sauce, and sprinkle with sesame seeds.
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