Rating: 4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chili powder, cumin and ginger combine to create these spicy mashed sweet potatoes. A touch of maple syrup balances the spice for a twist on a traditional Thanksgiving side dish.

Source: EatingWell Magazine, October/November 2005




Ingredient Checklist


Instructions Checklist
  • 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.



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 Facts

1/2 cup
112 calories; protein 2g; carbohydrates 21.9g; dietary fiber 3.2g; sugars 8g; fat 2.2g; saturated fat 1.3g; cholesterol 5.1mg; vitamin a iu 17929.8IU; vitamin c 18.4mg; folate 6.1mcg; calcium 43.6mg; iron 0.9mg; magnesium 28mg; potassium 463.2mg; sodium 228.4mg; thiamin 0.1mg; added sugar 2g.

1 1/2 starch