Smashed Spiced Sweet Potatoes

http://www.eatingwell.com/recipes/smashed_spiced_sweet_potatoes.html

From EatingWell:  October/November 2005

Chile powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player.

12 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 1 1/4 hours

Ingredients

• 4 pounds sweet potatoes, (4-5 large)
• 2 tablespoons butter
• 2 tablespoons pure maple syrup
• 1 tablespoon chili powder
• 2 teaspoons cumin seeds, toasted and ground (see Tip)
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Nutrition

Per serving : 113 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 22 g Carbohydrates; 2 g Protein; 3 g Fiber; 243 mg Sodium; 468 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1.5 starch

Tips & Notes

• Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.