Creamy Mashed Sweet Potato
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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1215 Calories
185 g Carbs
26 g Protein
41 g Fat
Total Time
4 servings

One spoonful of this stellar side dish, and you'll never want to settle for ho-hum traditional mashed potatoes again. The tahini infuses the mash with a nutty edge and contributes to the overall creamy texture. For the smoothest texture, break out the food processor, but a good old hand-held potato masher can create a more rustic presentation.


  • 1½ lb sweet potato, cut into cubes
  • 2 oz tahini paste
  • 1 tbsp honey
  • 1 tsp orange zest
  • 1 tsp paprika
  • ½ tsp table salt
  • 2 tbsp sesame seeds

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  1. Place 1 inch of water in a saucepan and insert a steamer basket. Add sweet potato to steamer basket, bring water to a boil and steam covered for about 10 minutes until potato cubes are very tender. Alternatively, place sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium-low and simmer until very tender. Drain.
  2. Place sweet potato, tahini, honey, orange zest, paprika, and salt in a food processor and blend until smooth.
  3. Serve sweet potato mash topped with sesame seeds.

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