Chili powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player.
- 4 pounds sweet potatoes (4 to 5 large)
- 2 tablespoons butter
- 2 tablespoons pure maple syrup
- 1 tablespoon chili powder
- 2 teaspoons cumin seeds, toasted and ground (see Ingredient Note)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
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.
Cumin seeds - Toast 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
113 calories; 2g total fat; 1g total saturated fat; 5mg cholesterol; 243mg sodium; 22g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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