NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Sat Fat
| Heart Healthy
| Healthy Weight
Chile powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player.
Makes 12 servings, 1/2 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/4 hours
EASE OF PREPARATION: 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.
NUTRITION INFORMATION: Per serving: 113 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 22 g carbohydrate; 2 g protein; 3 g fiber; 243 mg sodium.
Nutrition bonus: Vitamin A (360% daily value), Vitamin C (30% dv).
TIP: 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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