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Start by preheating your oven to 400F. Line a large baking sheet with parchment paper.
With the skin on, cut sweet potatoes into 1-inch pieces. TIP: To do this, I typically slice 1-inch rounds down the length of the sweet potato. Then I take each round and cut it into quarters (or 6 pieces, depending on how large your sweet potatoes are).
Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork-tender.
While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.TIP: I'd recommend starting with 2 tablespoons of hot water first. If you want it a bit more runny, you can add an additional tablespoon!
Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes, or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!