Tahini Whipped Sweet Potatoes

Hello whipped sweet potatoes! Tahini whipped sweet potatoes to be exact. Pretty much some of my favorite foods combined into one epic side dish.

I eat sweet potatoes almost every day in one way or another. Whether they are stuffed, in french fry form, in smoothies, or even in muffins. They are so versatile and you really can’t go wrong with how you eat them.

Sweet potatoes also scream holidays to me. Growing up, we always had mashed potatoes (or snowy whites as we would call them) during the holidays. As we got older, we slowly started making sweet potatoes along with our mashed potatoes, and I fell in love.

These whipped sweet potatoes make the easiest healthy holiday side dish. Adding tahini adds a savory factor to them to balance out the sweetness. It also adds some richness without using butter or heavy cream. Then the cinnamon brings it all together. They are sweet with a little savoriness and super creamy.

Honestly, these sweet potatoes are so delicious that we make them year-round. They are a perfect carb to serve with just about any dish and they are great to make for meal prep too. They were a client favorite when I had my meal prep business!

Are sweet potatoes healthy?

Sweet potatoes can be a healthy addition to one’s diet. They are starchy root vegetables loaded with vitamin A, vitamin C, manganese, potassium, and fiber (especially in the skin). They also contain antioxidants including beta-carotene. If monitoring your carbohydrates, be mindful of how much you are consuming.

Ingredients

• sweet potatoes
• garlic
• tahini – Soom is my absolute favorite brand and they make these so rich and creamy!
• cinnamon
• salt and pepper

How to make whipped sweet potatoes

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Roast your sweet potatoes. Rinse sweet potatoes and poke holes in them with either a fork or a knife. Place on a baking sheet and bake for 50-55 minutes or until tender and soft to the touch. Make sure they are roasted all the way through and there are no hard spots.
3. Roast your garlic. When there are about 15-20 minutes left on the sweet potatoes, rub cloves of garlic with oil, wrap in tin foil, and place on the baking sheet in the oven. Let roast the remaining time.
4. Peel skin from sweet potatoes. Once roasted sweet potatoes are done, remove them from the oven. Let cool for a minute and remove the skin. The skin should pull away from the flesh and should be easy to remove.
5. Whip sweet potatoes. Place peeled sweet potatoes, roasted garlic, tahini, cinnamon, and salt and pepper in the bowl of a stand mixer or large mixing bowl. Whip with the whisk attachment or with a hand mixer until evenly combined, about 2-3 minutes. You can also mash with a potato masher if you don’t have a mixer. Try not to over-mix.
6. Enjoy! Garnish with more tahini and cinnamon and enjoy!

How long to bake sweet potatoes

Bake sweet potatoes at 400 degrees for 45-60 minutes depending on the size of them. Smaller potatoes will take not as long as larger ones. Once done, you should be able to easily pierce through them with a knife.

What is tahini?

Tahini is ground-up sesame seeds blended into a liquid consistency. Think of peanut butter, but sesame seeds instead. The taste is nutty and earthy, while it is rich and creamy. It’s a staple in Middle Eastern cuisine and is what makes hummus so creamy.

It also makes a great substitute for people who can’t have nuts.

The key is to find the right tahini though. When I first tried it by itself, I wasn’t a huge fan. The kind I tried tasted bitter and wasn’t very creamy. It wasn’t until I discovered Soom that my mind completely changed. The flavor is incomparable and it’s smoothest and creamiest tahini I’ve ever had. This is the tahini I recommend for all my recipes!

What to serve with whipped sweet potatoes

• during the holidays with turkey or ham
• alongside any protein (grilled chicken, steak, pork, or fish)
• roasted veggies

Storage and reheating

• refrigerator – if you have leftovers, allow them to cool completely (so no moisture forms) and store them in an airtight container in the fridge for up to a week.
• freezer – allow them to cool completely. Place in a storage bag for up to 3 months.
• reheating – you can reheat them in the oven, on the stovetop, or microwave until warmed through.

More healthy sweet potato recipes

• air fryer sweet potato fries
• BBQ chicken stuffed sweet potatoes
• sausage & sweet potato casserole
• sweet potato smoothie
• breakfast stuffed sweet potatoes (3 ways!)

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!