I made it almost exactly as it said, but scaled down for just two potatoes. I changed two things, I didnt add dill because we both hate dill, but with the flavor profile of this dish, I would assume it would be great for dill-lovers. We also added chick'n (veggie chicken strips) for protein (I sautéed them in the same spices blend that was on the chickpeas). I definitely had to roast the potatoes longer, but I expected that. Also, after roasting them, if they aren't perfectly soft, just mash them onto a plate (or slice them) and microwave for a minute or so before adding the toppings. I used tahini because thats all I had, and did add a touch of Sriracha on top, and some honey to the sauce to balance the bitterness of the tahini. Really liked the idea, easy to tweak to suit your needs! The tomatoes were a refreshing burst on top of the sweet potatoes.
