Laura Lea’s Tahini Ginger Mashed Sweet Potatoes

Chef Laura Lea shares an updated version of the traditional mashed sweet potato in her cookbook The Laura Lea Balanced Cookbook: 120+ Everyday Recipes for the Healthy Home Cook. The dish can be made four days in advance. Simply reheat in a pot with a few splashes water until desired consistency is reached and warmed through. 

Tahini Ginger Mashed Sweet Potatoes
Serves 6 to 8


4 medium sweet potatoes, peeled and chopped into 2-inch pieces
1 (15-ounce) can full-fat coconut milk
1/4 cup tahini paste
3/4 tsp ground ginger
1 tablespoon plus 1 teaspoon honey
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper


1. In a large saucepot over medium heat, add sweet potatoes and cover with water by 1 inch. Bring to a boil until fork-tender, about 10 to 13 minutes. Drain and return to pot. 

2. Add coconut milk, tahini, ginger, honey, salt, and pepper. Using an immersion blender, blend until smooth. Heat over low, stirring, until warmed through.

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