Maple Tahini Butternut Sweet Potato Mash
This warm Maple Tahini Butternut Sweet Potato Mash is a healthier version of sweet potato casserole. Lightly sweetened with maple syrup, savory tahini sauce and topped with pecans to make the perfect side dish for fall, winter and holiday gatherings. Gluten Free + Low Calorie + Vegan + Paleo
Servings: 8 servings
Calories: 164kcal
Ingredients
- 4 sweet potatoes peeled & chopped into 1 inch cubes
- 3 cups butternut squash ~1 small butternut, peeled, seeds removed and chopped into 1 inch cubes
- 1/2 cup unsweetened coconut milk
- 2 tablespoons tahini + 1 tbsp for topping
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sage
- 1/4 cup pecans + more for topping
- Salt to taste
Instructions
- Preheat oven 425 F. Prepare a baking sheet with parchment paper.
- Place chopped sweet potatoes and butternut squash on the baking sheet in an even layer.
- Spray the vegetables with coconut oil or extra virgin olive oil and sprinkle with salt, cinnamon, nutmeg and sage.
- Roast at 425 F for 40 minutes until vegetables are tender. Turn down oven to 325 F.
- Remove from the oven and transfer to a blender or food processor. To the vegetables, add coconut milk, maple syrup and tahini.
- Blend on high until vegetables are broken down and smooth. Place pecans in the blender and pulse them into the mixture so there are chunks throughout.
- Transfer the mash to an oven safe baking dish.
- Top with 1 tbsp remaining tahini and more pecans as desired.
- Bake at 325 F 20 minutes.
- Remove from oven and devour!
Notes
- You can easily make this ahead of time then pop in the oven the day of to warm.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 25.5g | Protein: 2.9g | Fat: 6.5g | Saturated Fat: 0.7g | Sodium: 120.4mg | Fiber: 3.8g | Sugar: 7.1g