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Smashed Red Garnet Yams with Tahini & Maple

This sweet and savory plant-based meal is so tasty. With just a few ingredients and little effort required. It is a perfect dish for dinner.

Prep Time: 20 minutes

Total Time: 1 hour and 10 minutes 

Yield: 4-6 servings


2 Large Red garnet sweet potato

¼ Cup local (real) maple syrup

¼ Cup almond milk greek yoghurt

½ Cup Tahini & Dates

¼ Cup water

¼ Cup toasted pecans 

Vegan| main dish | gluten-free | plant-based


  1. Preheat the oven to 350 degrees
  2. pierce the potatoes with a fork or small knife and bake on a foil lined baking sheet until tender, about 45 minutes to 1 hour
  3. allow to cool for about 20 minutes
  4. while the potatoes are cooling, combine the date tahini and the water in a small bowl and stir until thick and smooth
  5. peel the potatoes and slice into 1 inch thick pieces
  6. place the potatoes (remove the ends) on a small platter or individual plates and smash gently
  7. dollop the potatoes with the almond milk yoghurt, spoon the date tahini over the potatoes and garnish with crushed toasted pecans

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