Chile powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player.
|Prep Time:||20 minutes|
|Ready in:||1 1/4 hours|
|Yield:||12 servings, 1/2 cup each|
|Ease of Prep:||Easy|
|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|
|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.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 12|
|Amount Per serving|
|Calories:||113 cal||Carbohydrate Servings:||1 1/2|
|Carbohydrates:||22 g||Dietary Fiber:||3 g||Cholesterol:||5 mg|
|Fat:||2 g||Sodium:||243 mg||Saturated Fat:||1 g|
|Protein:||2 g||Potassium:||468 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin A (360% daily value), Vitamin C (30% dv).|
|Exchanges:||1.5 starch ||