Smashed Spiced Sweet Potatoes

October/November 2005

Your rating: None Average: 3.8 (89 votes)

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

"i let them bake for about 1 hour and 20 minutes, they were delicious! My family loved it! "
Smashed Spiced Sweet Potatoes

6 Reviews for Smashed Spiced Sweet Potatoes

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.

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.


i let them bake for about 1 hour and 20 minutes, they were delicious! My family loved it!


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.


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!


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