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.
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
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.
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.