Buffalo sweet potatoes

Try this vegetarian recipe in lieu of wings.

“This healthier play on buffalo wings swaps in roasted sweet potatoes for the chicken, making it vegetarian-friendly and high in beta-carotene and vitamin C,” says Denver-based recipe developer Julia Heffelfinger. It also uses tahini as the base for the dip in place of mayo or buttermilk, which gives you the same complex creaminess, without the added fat. Pro tip: Don’t overcrowd your potatoes, if they’re too close to each other on the baking sheet they won’t get as crisp.

Serves 6


3 large sweet potatoes, scrubbed and cut into ½-inch thick pieces
2 tablespoons potato starch
3 tablespoons hot sauce
Kosher salt
¼ cup tahini
2 tablespoons shiro miso
½ cup ice water
2½ tablespoons fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons snipped chives
1 tablespoon extra virgin olive oil
Flaky sea salt



Preheat oven to 400 degrees and position the racks in the top and bottom thirds of the oven.


In a large resealable plastic bag, add the sweet potatoes, potato starch, 2 tablespoons of hot sauce, and a generous pinch of both salt and pepper. Seal and shake until the potatoes are well coated.


Spread the sweet potatoes in a single layer on two large rimmed baking sheets. Bake for about 35 minutes, or until crisp and browned in spots; toss the sweet potatoes and rotate the baking sheets halfway through baking. Let cool slightly.


Meanwhile, in a food processor, puree the tahini and miso. With the machine running, drizzle in the ice water. Add the lemon juice and garlic and puree until smooth, then season with salt and pepper. Scrape the dip into a small bowl and stir in the chives.


In a large bowl, whisk the rest of the remaining hot sauce with the olive oil. Add in the sweet potatoes and toss to coat.