Smashed Spiced Sweet Potatoes

Smashed Spiced Sweet Potatoes

6 Reviews
From: EatingWell Magazine, 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.

Ingredients 12 servings

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  • 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
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat oven to 350°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.
  • 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.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 112 calories; 2 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 6 mcg folate; 5 mg cholesterol; 8 g sugars; 2 g added sugars; 17,930 IU vitamin A; 18 mg vitamin C; 44 mg calcium; 1 mg iron; 228 mg sodium; 463 mg potassium
  • Nutrition Bonus: Vitamin A (359% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

Reviews 6

June 23, 2013
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By: EatingWell User
Agree: better without the cumin First time I made this, I only used half of the recipe for cumin, and I still found it to be the dominant flavor of the dish. Definitely better without the cumin. Doubling the maple syrup also makes the dish a bit sweeter, and it only adds about 100 cal more to entire dish (not to each portion), so you're still good.
July 05, 2012
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By: EatingWell User
Unspiced Is Better This recipe makes flavorful mashed sweet potatoes, but my husband and I find that the flavor of sweet potatoes needs no enhancement; we prefer them plain. Still, this dish goes well with Fine Cooking's Pulled Pork Sandwiches with Cabbage, Capers, and Herb Slaw. Pros: Easy Cons: Not worth the trouble.
February 26, 2010
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By: danalthomas
i let them bake for about 1 hour and 20 minutes, they were delicious! My family loved it!
January 03, 2010
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By: EatingWell User
First, I would recommend roasting the sweet potatoes at 400F for 40-50 min on a foil lined baking pan. I also rubbed mine with some olive oil. Second, I tasted the potatoes before adding the ground cumin seeds and after and I would recommend omitting them. I thought the flavor was better without it.
November 21, 2009
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By: EatingWell User
I found that 1hr at 350 was not nearly enough, I left the potatoes in for about 1hr 20 mins, and they still weren't cooked all the way. I ended up microwaving to finish the job. Most recipes suggest baking sweet potatoes at 400 degrees, so I think 350 was just too low. But it tasted pretty good in the end!
October 17, 2009
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By: robyn.donnelly
i really enjoyed this recipe. the heat from the chili and ginger contrasting with the sweetness of the maple syrup and sweet potato was delicious. i cooked the sweet potatoes in the microwave to make it a faster meal and it turned out really well, but if it was for an occasion i would use the oven to really bring out the sweetness in the potatoes.
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