It’s the tail end of maple sugaring season, something Travis and I got to check out in person last year, helping to collect sap from a spile! So we decided to feature maple syrup in tonight’s dinner, to celebrate the tail-end of winter.
- 2 medium sweet potatoes
- 1/4 cup vanilla almond milk
- 1/4 cup maple syrup
- 1/2 teaspoon tahini
- 1/4 teaspoon salt
- Peel and cube the sweet potatoes, and cook in boiling water until very tender – about 15 minutes.
- Mash the potatoes with a potato masher until smooth – Travis loved this step!
- Stir in the maple syrup, almond milk, and tahini, then sprinkle with the salt.