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.
Ingredients
- 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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