• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me

October 28, 2020

Tahini Mashed Sweet Potatoes (Paleo, Vegan)

Home » Recipes » Courses/Meal » Sides » Tahini Mashed Sweet Potatoes (Paleo, Vegan)

  • Pin

Easy and creamy, these tahini mashed sweet potatoes are a unique and delicious addition to any fall or holiday meal.

Tahini Mashed Sweet Potatoes in Serving Bowl with Spoon

I love sweet potatoes any number of ways during most of the year; whether they’re stuffed or skewered, as toast or even in my drinks, but around the holidays I especially love them mashed.

It’s hard to find a holiday table that doesn’t have sweet potatoes on it; their sweet flavor and rich color fit right in with the other seasonal offerings.  Without a doubt, sweet potatoes are a crowd favorite this time of year and mashing them is one the simplest and tastiest ways to prepare them.  This year, I’m making tahini mashed sweet potatoes.

Tahini Mashed Sweet Potatoes in Serving Bowl on Platter

If you aren’t a fan of sweet potato casserole, this is the dish for you.

The problem is, sweet potatoes are already sweet enough on their own, yet we tend to drown them in more sugary sweetness when we serve them for the holidays.  What sweet potatoes really need is a little bit of savoriness to balance out all that sweetness.  That’s where the tahini comes in.  Creamy, nutty tahini tones down the sweetness while amplifying the overall flavor of the mashed sweet potatoes.  Olive oil and garlic further round out those savory flavors and create a silky mash with a rich depth of flavor that complements instead of competes with the inherent sweetness of the potatoes.

Tahini Mashed Sweet Potatoes Close Up

How to make mashed sweet potatoes:

The easiest way to make mashed sweet potatoes is by roasting them in the oven.  Roasting them concentrates their flavor and is completely hands off. The potatoes are pricked all over with the tines of fork then left to roast inside their skins for about an hour. Once done, the skin is simply peeled off and the flesh pulsed in a food processor along with the tahini, garlic, and olive oil until plush and fluffy. A sprinkle of sesame seeds on top and it’s ready to serve.

Because there’s no butter or cream, these tahini mashed sweet potatoes are both vegan and paleo, making them a welcome addition to the menu for any family members with food allergies or special diets.

Simple to prepare but elegant enough to serve for a special occasion, these sweet potatoes are a perfect fit for the holidays or any time of year.

More sweet potato sides to try:

  • Gluten-Free Sweet Potato Butternut Squash Gratin (Paleo, Vegan)
  • Moroccan Spiced Roasted Sweet Potatoes and Carrots
  • Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes

Serves 4

Tahini Mashed Sweet Potatoes (Paleo, Vegan)

Sylvie Shirazi

Easy and creamy, these tahini mashed sweet potatoes are a unique and delicious addition to any fall or holiday meal.

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 4 small or 3 large sweet potatoes
  • 3 Tablespoons/45ml extra-virgin olive oil, plus more for serving
  • 1 small head of garlic
  • 3 Tablespoons/45ml tahini
  • 1 Tablespoon/15ml fresh lemon juice
  • 1 teaspoon fine sea salt and freshly ground black pepper to taste
  • Sesame seeds for serving
  • Sumac for serving

Instructions

  1. Pre-heat oven to 400 F.
  2. Wash and prick sweet potatoes on all sides with a fork. Place on a sheet pan and bake for 1-1:30 hours or until tender when pierced with a knife.
  3. Peel most of the loose papery outer layers of the garlic head leaving the cloves intact. Using a sharp knife cut a 1/4 inch off the top. Place garlic in the center of a piece of aluminium foil and drizzle with olive oil. Wrap foil around garlic to create a package and place in oven on sheet pan alongside sweet potatoes to roast. Roast for 1 hour.
  4. Remove from oven and let sweet potatoes and garlic cool until cool enough to handle but still warm.
  5. Cut open sweet potatoes and scoop flesh into a food processor. Squeeze out the insides of the roasted garlic into the food processor, discarding the papery outer skin. Add olive oil, tahini, lemon juice, and salt and pulse until smooth; season with pepper to taste.
  6. Drizzle mashed sweet potatoes with more olive oil and top with a sprinkle of sesame seeds and a pinch of sumac to serve.

Tags

Occasions
Thanksgiving
Fall
Courses
Side
Diet
pescetarian
Paleo
Vegan
Vegetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
treenut free
mustard free

Nutrition

Calories

67 cal

Fat

6 g

Carbs

2 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
7.8.1.2
7551
https://gourmandeinthekitchen.com/tahini-mashed-sweet-potatoes/
gourmandeinthekitchen.com

You might also like...

  • Gluten-Free Sweet Potato Butternut Squash Gratin (Paleo, Vegan)Gluten-Free Sweet Potato Butternut Squash Gratin (Paleo, Vegan)
  • Spicy Carrot Sweet Potato Soup (Vegan)Spicy Carrot Sweet Potato Soup (Vegan)
  • Glazed Tahini Miso Eggplant (Paleo, Vegan)Glazed Tahini Miso Eggplant (Paleo, Vegan)
  • Moroccan Spiced Roasted Sweet Potatoes and CarrotsMoroccan Spiced Roasted Sweet Potatoes and Carrots
  • Grilled Summer Squash and Zucchini Skewers with Tahini Yogurt SauceGrilled Summer Squash and Zucchini Skewers with Tahini Yogurt Sauce
  • Miso-Orange Glazed Grilled Sweet PotatoesMiso-Orange Glazed Grilled Sweet Potatoes
  • Halloumi Sweet Potato Toasts (Tartines)Halloumi Sweet Potato Toasts (Tartines)
  • Grilled Zucchini and Summer Squash with Yogurt Cumin SauceGrilled Zucchini and Summer Squash with Yogurt Cumin Sauce
Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Fall, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Sides, Vegan Tagged With: sweet potatoes, tahini

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

Chocolate Gelato
How to Make Fresh Mint Tea
Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
Homemade Skin Cream | Healthy Homemade Series Part 1
Chocolate Peppermint French Silk Brownie Bars (Paleo, Vegan)
Pineapple Ginger Wellness Shots

FIND RECIPES

SEARCH BY TYPE

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2021 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me