April 27, 2020

Tahini Whipped Sweet Potatoes

Tahini Whipped Sweet Potatoes

Let’s talk Sweet Potatoes! 🍠

Not only are they delicious in both sweet and savory ways, they are a total clear skin super star ⭐️. Sweet potatoes are a fantastic source of Vitamin A, and they have relatively low sugar compared to other starchy root vegetables. They also have lots of fiber, so they keep our blood sugar levels fairly level.

I seriously love sweet potatoes and eat them just about every day! They’re actually a great addition to smoothies 😉 Another favorite preparation of mine is a mash or whip them up. When looking for recipes I saw there were tons of sweet/maple/pecan variations out there, but my taste buds were craving SAVORY! I took out a few pantry staples and went to work.

Like many of recipes.. this one starts in the instant pot! I just couldn’t live without that appliance anymore. It’s too much a part of my life now 😂. If you’re looking to buy one, I have this size (6-QT) and it’s perfect for me.

Once the taters are cooked, cooled, and peeled, just whip them up with the remaining ingredients (either with a hand mixer, potato masher, or large fork and a bit of muscle 💪) and you are ready to EAT! Or transfer to a cute storage container, if you’re meal prepping like me.

Make a big batch of these whipped sweet potatoes and serve a crowd, or use them throughout the week in your everything bowls!

Pro tip: I tend to buy a 3lb bag of sweet potatoes from the store. Since this recipe only calls for two pounds, I save the extra pound of cooked sweet potato and freeze it for smoothies.

Print Recipe

Tahini Whipped Sweet Potatoes

Whip up this savory dish to serve a crowd or meal prep for the week.
Course: Side Dish

Ingredients

  • 2 lbs sweet potatoes cooked, skins removed*
  • 3 Tbsp extra virgin olive oil
  • 1/3 cup tahini
  • 1 tsp garlic power
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper

Instructions

  • Add all items to a bowl and mix together with a hand mixer, potato masher, or large utensil. That's it! Don't be afraid to really season your food. Feel free to add more salt, pepper, or garlic (or any other spices you're into!) if your taste buds want a little more flavor.

Notes

*To cook the sweet potatoes in the instant pot, poke a few holes in each with a fork and place them on the rack insert inside the IP.  Pour in about 1 cup water to coat the bottom.  Set on high pressure for 15 minutes (for small size) or 20 minutes (for large size).  Allow IP to depressurize.  Carefully transfer sweet potatoes to a bowl and refrigerate for 30 minutes.  Once they are cool, remove the skins.
Alternately, you can roast the sweet potatoes at 425F for about 30-35 minutes or until tender.  

Hope you enjoy this recipe! Let me know if you make it!

💚Katy