• 12servings

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Nutrition Info . . .

VitaminsD, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 pounds sweet potatoes (4-5 large)

  2. 2 tablespoons butter

  3. 2 tablespoons pure maple syrup

  4. 1 tablespoon chili powder

  5. 2 teaspoons cumin seeds, toasted and ground (see Tip)

  6. 1 teaspoon ground ginger

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  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.

  2. 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.


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