Smashed Spiced Sweet Potatoes

Name: Smashed Spiced Sweet Potatoes
Total time: 1 h 15 min
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; ½ teaspoon freshly ground pepper

5 Ratings
5 Reviews

Chile 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.

EatingWell Test Kitchen

Source: EatingWell Magazine, October/November 2005

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Recipe Summary test

total:

1 hr 15 mins

Servings:

Nutrition Profile:

Nutrition Info

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
½ teaspoon freshly ground pepper

Directions

Step 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.

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Tips

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

Serving Size: 1/2 cup

Per Serving:

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.

Exchanges:

1 1/2 starch

5 Ratings

5 star values: 0
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

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EatingWell User

06/23/2013

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.

danalthomas@gmail.com

02/26/2010

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

EatingWell Member

02/26/2010

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

EatingWell Member

10/17/2009

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.

robyn.donnelly@gmail.com

10/17/2009

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Smashed Spiced Sweet Potatoes

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Smashed Spiced Sweet Potatoes

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Smashed Spiced Sweet Potatoes

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Smashed Spiced Sweet Potatoes