Smashed Spiced Sweet Potatoes
.
Yield
12 servingsPrep
8 minCook
60 minReady
120 minLow Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
sweet potatoes, or yams
4-5 large |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
maple syrup
pure |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
cumin seeds
toasted and ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
sweet potatoes, or yams
4-5 large |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
maple syrup
pure |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin seeds
toasted and ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Preheat oven to 350℉ (180℃).
Pierce each sweet potato in several places with a fork.
Transfer 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.
Stir in butter.
Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain.
Mix in maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
Season with salt and pepper if desired before serving.
