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 |
| Recipe 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 | |
| 1/2 teaspoon freshly ground pepper | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | | |||||||
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