Whipped Rosemary Sweet Potatoes
- 2 large sweet potatoes scrubbed and diced
- 4 cups water
- 1 tablespoon tahini paste
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 tablespoons fresh rosemary minced
In a large saucepot over medium heat, add sweet potatoes and water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain.
Place the drained sweet potatoes, tahini, olive oil, garlic, ginger, and salt in a food processor. Pulse until smooth, scraping down the sides of the bowl with a spatula as needed, about 2-3 minutes.