Sweet Potato and Red Onion with Tahini and Za’ atar by Yotam Ottolenghi from Jerusalem Cookbook

medium sweet potato (about 3 pounds)

medium red onions, cut into wedges

olive oil (not extra-virgin)

tahini paste

lemon juice (one large lemon)

water

garlic clove

pine nuts, toasted

za’atar (or make your own, see below)

kosher salt & crushed black pepper

Homemade za’atar:

parts dried thyme

parts toasted sesame seeds

parts ground sumac

part kosher salt

Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.