These healthy Tahini Whipped Sweet Potatoes are an easy and absolutely delicious crowd-pleaser. Just 4 simple ingredients for a simple side dish perfect for any night of the week or your holiday celebrations. Vegan, paleo, dairy-free, and Whole30.
Last updated on November 1, 2019.
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 probably eat sweet potatoes almost every day in one way or another. Whether they are stuffed, used as pizza crust, in French fry form, in smoothies, or in muffins. They are so versatile and you really can’t go wrong with how you eat them.
With it being the holidays, I figured I should make a healthy sweet potato side dish. We always had mashed potatoes (or snowy whites as we would call them) during the holidays.
As we got older, slowly started added sweet potatoes along with our mashed potatoes, and I fell in love. The rest is history!
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, making them vegan! Then the cinnamon brings it all together. They are sweet with a little savoriness and super creamy.
Honestly, these sweet potatoes are so delicious, 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!
How to Make Whipped Sweet Potatoes
All you need is 4 ingredients to make the creaminess vegan whipped sweet potatoes. They will turn sweet potato haters to lovers! I swear, people have told me this! And they are the perfect addition to any meal or your holiday feast.
Here is what you need:
- sweet potatoes
- tahini – Soom is my absolute favorite brand and they make these so creamy
- salt and pepper
First start by roasting your sweet potatoes. Rise sweet potatoes and poke some holes in them with a fork or a knife. Place on a baking sheet and roast for 50-55 minutes until soft to the touch.
Make sure you cook them all the way through as you don’t want any hard spots in the center.
When there is about 20 minutes left on the sweet potatoes, add the garlic to the oven and roast. When sweet potatoes are done, remove from the oven and peel away the skin from the flesh. You might have to wait for them to cool for a bit.
Next, place peeled sweet potatoes, garlic, tahini, and cinnamon in the bowl of your stand mixer. Whip for 2-3 minutes until mixture is evenly combined and texture is smooth and creamy.
If you don’t have a stand mixer, you can use a hand mixer – I made them this this way for the longest time! It actually gets them super smooth, but either way works. Whatever way you do it, just make sure you don’t over mix them.
That’s it! I love topping them with more tahini and sprinkling them with cinnamon when serving.
What is tahini
If you have gotten this far and still are like, what the heck is tahini, I am about to introduce you to some thing magical.
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 be rich and creamy. It’s a staple Middle Eastern cuisine and is what makes hummus so creamy.
It also makes a great substitute for people that can’t have nuts.
The key is to finding 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.
If you are looking to try it, use this link to save 10%. Not sponsored by them, I just truly love it!
More Holiday Side Dishes
Green Beans with Mushrooms and Bacon
Ginger & Balsamic Roasted Brussels Sprouts with Pomegranates
Tahini Whipped Sweet Potatoes
- Preheat the oven to 400 degrees Fahrenheit.
- 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 soft to the touch.
- When there is 20 minutes left on the sweet potatoes, rub peeled cloves of garlic with oil and place on baking sheet in the oven. Let roast the remaining time.
- Once sweet potatoes are done, remove from oven. Let cool a minute and remove skin. The skin should be pulling away from the flesh and should be easy to remove.
- 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 whisk attachment or with a hand mixer until evenly combined, about 2-3 minutes. Try not to over mix.
- Top with more tahini and cinnamon and enjoy!
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