These Savory Tahini Mashed Sweet Potatoes are the Perfect Simple Side Dish

Savory Tahini Mashed Sweet Potatoes

Looking for a healthy and simple side dish to add a little extra nutrition and pizazz to your Thanksgiving menu? These Savory Tahini Mashed Sweet Potatoes are a perfect option.

While it's certainly common to see sweet potatoes on the Thanksgiving table, they're most often served in sweet recipes like casseroles with caramelized marshmallows on top. This recipe taps into a more savory side of sweet potatoes, balancing out their inherent sweetness with creamy raw sesame tahini, coconut oil, Himalayan salt, and a touch of garlic and fresh parsley. It's a very simple recipe with only 6 main ingredients (+ salt and pepper) and it's also vegan and paleo-friendly! Sweet potatoes are naturally packed full of valuable nutrition - they're one of the best sources of beta carotene and potassium in the plant kingdom, not to mention they're loaded with gut-healthy fiber and slow-burning carbs. We think it's safe to say we could all benefit from a few more healthy dishes this time of year. Plus, if your taste buds are not yet familiar with the divine combination that is sweet potatoes + tahini you're in for a real treat. 

Savory Tahini Mashed Sweet Potatoes

The Recipe 

Savory Tahini Mashed Sweet Potatoes
 
Serves 4-5
 
Ingredients

4 small-medium or 3 large sweet potatoes, peeled and cubed 
2 Tbs coconut oil (or vegan butter)
2 cloves garlic, pressed or minced
4 Tbs Dastony raw sesame tahini
1/3 cup chopped parsley
1 Tbs fresh lemon juice
1/2 tsp fine Himalayan salt - or more to taste
Freshly ground black pepper to taste
 
Optional for serving: chopped green onion, more parsley, and a drizzle of tahini

Steps

1. Place the peeled, cubed sweet potatoes in a large pot with enough water to cover by about 1″. Add a few dashes of Himalayan salt and bring the mixture to a simmer over medium-high heat. 
 
2. Reduce the heat and simmer, uncovered, for about 9-12 minutes, until done. You should be able to slide a fork into the potato easily.

3. Drain well, then place your cooked potatoes in a large mixing bowl with coconut oil (or vegan butter) and raw sesame tahini. Mash with a fork or electric mixer until you reach your desired consistency. Add lemon juice, garlic, salt, and pepper - mix again. Then add chopped parsley last and stir by hand. Reserve some parsley for a garnish.  

4. Transfer the mashed sweet potatoes to a serving bowl and serve with a sprinkle of extra parsley and/or chopped green onion. Optional: drizzle the top with a little extra tahini. 

Serve promptly. Leftovers can be kept in an airtight container in the fridge for 3 to 4 days, and reheated before serving. 

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