Ginger sesame mashed sweet potatoes

Ginger sesame mashed sweet potatoes

Serves 4-6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes


  • 3 Medium sweet potatoes (peeled)
  • 1 clove garlic (chopped)
  • 2 teaspoons fresh ginger (grated)
  • 1 teaspoon sesame oil
  • 1/2 cup chicken or vegetable stock or water
  • salt and pepper to taste


Fresh ginger is very easy to grate with a small side of a grater or a microplane when it's frozen. Peel it first by scraping the skin away with the edge of a spoon.  I always keep a nub of ginger in the freezer sealed in a small ziplock bag.


1. Chop sweet potatoes into roughly 1.5" pieces and transfer to a medium saucepan along with chopped garlic. Add enough water to cover the sweet potatoes about half way.
2. Bring to a boil over heat high, reduce heat to medium low, cover and simmer for about 12-15 minutes until potatoes are easily pierced through with a sharp knife. Strain potatoes and garlic.
3. Add ginger, sesame oil and stock or water and use an immersion blender to 'mash' the sweet potatoes until smooth. If you prefer it a little chunky that's okay too of course. You may need a little more stock/water if you're looking for an extra smooth 'mash'.
4. Season to taste with salt and pepper (you will need less if using stock) and serve.