Step 1

Heat the oven to 450°F with a rack in the lower-middle position. Line a rimmed baking sheet with kitchen parchment. In a small bowl, whisk together the ⅓ cup tahini and oil; set aside.

Step 2

In a large bowl, whisk together the cornstarch, 1 tablespoon za’atar, 1 teaspoon salt and ½ teaspoon pepper. Add the sweet potatoes and toss to coat. Pour in the tahini mixture and rub the mixture into the potatoes; reserve the small bowl. Distribute in an even layer on the prepared baking sheet.

Step 3

Roast until the potatoes are lightly browned on the bottom, about 15 minutes, rotating the baking sheet about halfway through. Remove from the oven and, using a thin metal spatula, flip each wedge. Roast until golden brown and a skewer inserted into the potatoes meets no resistance, about another 15 minutes, once again flipping the wedges and rotating the sheet halfway through.

Step 4

Meanwhile, in the reserved bowl, whisk together the yogurt, lime zest and juice, the remaining 3 tablespoons tahini, the remaining 1 teaspoon za’atar and ¼ teaspoon each salt and pepper. Transfer the potatoes to a platter. Serve with the yogurt-lime sauce.

Step 5

Optional garnish: Ground sumac OR Aleppo pepper OR chopped fresh flat-leaf parsley OR a combination