Tahini Whipped Sweet Potato

Preheat the Oven: Set your oven to 400°F (204°C). Line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork. Place them on the baking sheet and bake for 50-55 minutes, or until they are fork-tender.

Roast the Garlic: Keeping the garlic bulb intact, slice off the top quarter inch (25mm). Drizzle with 1 teaspoon of olive oil and sprinkle with a pinch of salt and pepper. Wrap it in parchment paper tied with twine or foil. Place it on the baking sheet with the potatoes for the last 15-20 minutes of baking.

Cook the Green Beans/Caulini and Beans: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the green beans and the caulini and sauté until slightly charred. Add 2 tablespoons of water to steam, then cover and cook for 3-4 minutes until softened but not fully tender. Add the cannellini beans, garlic powder, onion powder, smoked paprika, salt, basil, and black pepper. Stir and cook for an additional 3-4 minutes.

Toast the Pecans: In a small pot over medium heat, toast the pecans for 2-3 minutes, stirring constantly to avoid burning. Add the remaining olive oil, maple syrup, garlic chili paste, and rice vinegar. Stir and cook for another 2 minutes, then remove from heat.

Prepare the Mashed Potatoes: Once the sweet potatoes are done, remove them from the oven and let cool slightly before peeling. In a large bowl, combine the sweet potatoes with at least 5 cloves of roasted garlic (adjust to taste), tahini, maple syrup, miso, cinnamon, salt, and pepper. Mash until smooth using a potato masher or hand mixer.

Assemble the Dish: Spread a layer of mashed sweet potatoes in a bowl, top with the Green beans and cannellini mixture, and drizzle with the pecan syrup mixture. Enjoy!