Tahini Mashed Sweet Potatoes with Fried Sage Leaves

Oh man not another recipe for mashed potatoes!?! Said no one ever. Tahini Mashed Sweet Potatoes with Fried Sage. Mind blown. Plus, it’s gluten free, dairy free and vegan!

Time for Thanksgiving! A holiday that has nothing to do with Judaism at all, but there are potatoes, so no one kvetches.

Last year was the infamous year of Thanksgivukkah. Combo recipes from Whiskey Braised Brisket with Cranberry Sauce to Brussels Sprouts Latkes made it a Thanksgivukkah to remember. And thanks to the extra whiskey, forget.

Since Thanksgivukkah won’t happen for another 70,000 years or so, we won’t have the pleasure of relishing in these combo treats anytime soon. And that made me sad. So I though, why not just party like it’s 1999, or rather Thanksgivukkah, every year? With no one stopping me, I did just that.

Mashed sweet potatoes are one of my favorite sides. In fact, I eat them all year round, made healthy with a dollop of Greek yogurt and a tinge of Sriracha for heat. You could call this version hummus meets Thanksgiving, with a cloud of sweet potatoes whipped with nutty tahini, and bright, lemony sumac. If you can’t find sumac, substitute some cumin and lemon zest for another option. Either way, it’s lighter than your traditional side, which means there is more room for Nutella rugelach.

Tahini Mashed Sweet Potatoes with Fried Sage Leaves

Amy Kritzer

Oh man not another recipe for mashed potatoes!?! Said no one ever. Tahini Mashed Sweet Potatoes with Fried Sage. Mind blown.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side

Cuisine Jewish

Servings 4 servings

Ingredients

  

1x2x3x

• 4 cups sweet potatoes washed, peeled and diced into 1 inch pieces (about 1 1/2 pounds)
• 1/4 cup tahini
• 1/2 cup extra virgin olive oil plus more for frying
• 2 teaspoons sumac
• Kosher salt and fresh cracked black pepper to taste
• 10 sage leaves
• 2 tablespoons pine nuts optional

Instructions

 

• Place sweet potatoes in a 2-quart saucepan and cover with water. Bring to a boil over medium high heat. Reduce to a simmer and cook until potatoes are fork tender, about 15 to 20 minutes.
• Drain sweet potatoes and return to the pot. Add in tahini, olive oil, and sumac and mash with a potato masher or ricer. Season with salt and pepper to taste.
• To make fried sage leaves, heat 1/4 inch oil in a small saute pan over medium high heat. Set aside a paper towel on a plate for cooling. Fry sage in two batches for about five seconds making sure to coat in oil. Transfer to paper towel with a slotted spoon and season with salt immediately. Use to garnish mashed sweet potatoes with pine nuts.

Notes

Potatoes and fried sage can be made up two days ahead of time. Serve warm and garnish right before serving.

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