Tahini Mashed Purple Sweet Potatoes
There's nothing quite as comforting as a plate of mashed potatoes, but it's time to take it up a notch! Tahini Mashed Purple Sweet Potatoes will blow the traditional side dish out of the park! This recipe is gluten-free, vegan, paleo, and top 8 allergy-free! This purple mash will be the star of any family dinner!
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Side
- Cuisine: American
Ingredients
Scale
- 2 lbs Stokes Purple Sweet Potatoes
- 1 Cup Culinary Coconut Milk
- 1/4 Cup Tahini
- 1 Tsp Pure Sesame Oil
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Cinnamon
- 1 TB Toasted Sesame Seeds (plus more for topping)
Instructions
- Bring a large pot of water to a boil.
- Roughly chop the purple sweet potatoes (with skin on) and add them to the boiling water for about 30 minutes or until they are soft enough to mash with a fork.
- Drain the water and then add the coconut milk, tahini, sesame oil, spices, and sesame seeds to the pot with the drained potatoes.
- Mash the potatoes with a fork or potato masher until you achieve desired consistency.*
- Top the mashed potatoes with more sesame seeds and a drizzle of sesame oil if desired.
Notes
*Alternatively to mashing by hand, you can add it all to a food processor, mixer, or blender for super smooth potatoes.