How do you make dairy free Sweet Potato and Tahini Mash?




4 medium-large sweet potatoes

4 cloves garlic

3 tablespoons tahini

¼ teaspoon cinnamon

1/3 cup of Semi Skimmed Mylk

2 tbsp coconut oil

Salt and pepper, to taste

Optional: date syrup.


  1. Preheat the oven to around 200 degrees Celsius.
  2. Rinse sweet potatoes and poke small holes into its skin with a fork.
  3. Place these on a baking sheet in the over for around 50 mins, until they’ve softened.
  4. Around 15 mins before the sweet potatoes are done, rub peeled garlic and coconut oil onto the potato skin, and then let them finish baking.
  5. Remove sweet potatoes from oven, allow to cool and remove the skin.
  6. Place peeled sweet potatoes and roasted garlic in a bowl, add tahini, Mylk, cinnamon, salt and pepper.
  7. Whip with a hand or stand mixer until well combined which should take around 2-3 minutes. Try not to over mix.
  8. Top with more cinnamon, tahini, date syrup for a sweet Rebel twist.



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