1. Preheat the oven to 200c fan. Pop the sweet potatoes into a roasting tray and add the olive oil and a good pinch of salt. mix well and roast for 25-30 minutes or until tender and a little golden.
2. Meanwhile, melt the butter in a small saucepan over a medium heat. Turn off the heat and add the Turkish pepper flakes and a good pinch of salt. Swirl together and leave to infuse.
3. To serve, swirl most of the of the sour cream onto a plate. Arrange the sweet potatoes on top and dollop over the remaining sour cream. Drizzle over the tahini and butter and garnish with the pomegranate seeds and pistachios. Grab a fork and dive in.
4 sweet potatoes, sliced into 1cm rounds
2 tbsp olive oil
2 tsp Turkish pepper flakes
200g sour cream
10g pistachio kernals, bashed into a rubble
40g pomegranate seeds