Sweet Potato Pumpkin Mash / Tahini
So, here’s the deal: I want to publish this post today, however, I am too tired to write an actual post cause I was working on a presentation about Latin American art for ages this afternoon. Anyways, for once you’ll just get a recipe: Sweet potato pumpkin mash with added tahini to make it super creamy and even more delicious in flavour. K, that’s it. I’m out. Happy cooking!
Sweet Potato Pumpkin Mash / Tahini
Sweet Potato Pumpkin Mash / Tahini
Prep time
Cook time
Total time
Author: Fanny Frey
Recipe type: Side
Cuisine: plantbased
Serves: 4
Ingredients
- 1 medium sweet potato (ca.200g)
- ½ pumpkin, halved & seeds removed (ca.400g)*
- 1 tbs tahini
- 1 squeeze of lemon juice
- 1 dash of nutmeg
- salt
- pepper
Instructions
- Preheat oven to 200°C.
- Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle.
- Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of the ingredients. Mix until combined, the mash should still be slightly chunky.
- Serve immediately or heat up again if needed.
- Garnish with thyme, freshly cracked pepper and more tahini. *I used a mixture of butternut squash and Hokkaido pumpkin.
Sweet Potato Pumpkin Mash / Tahini
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