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Low Histamine Sweet Potato Wedges With Tahini
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Low Histamine | Recipe


  • 2 medium sweet potatoes
  • 1/2 tbs olive oil
  • 1/2 tsp Chili Powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • salt & pepper
  • 2 tbs runny tahini


  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Cut the washed and scrubbed sweet potatoes in half and then cut each half into 4-6 wedges. Arrange the sweet potato wedges on the parchment lined baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, chili powder, and smoke paprika.
  • Roast in the oven until the potatoes are browned, crispy on the outside and fork tender on the inside, about 35-40 minutes. Remove from the oven, allow to cool slightly, then serve with runny tahini.
  • Keep leftovers separate in the fridge for 5-7 days.


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