Today is the last day using, Eating Well, as my main source for recipes and it is appropriate to use this interesting recipe as my contribution from it.
Why interesting? I can't figure out why the sweet potatoes had to be sliced and them mashed other than to call it smashed, which it really was not. Despite my disagreement with Eating Well over technicalities, this was a really good side dish. We finished it up quickly, wishing there was more. It has the heat and the sweet which gives it the spiced part of the title. Spiced, I understand - just not smashed.
Smashed Spiced Sweet Potatoes adapted from EatingWell: October/November 2005 —
2 pounds sweet potatoes, (2 - 3 large)
1 tablespoons butter
1 - 2 tablespoons pure maple syrup
1/2 teaspoon chili powder
1/2 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. (This is where I got confused. They were really slightly lumpy sweet potatoes and frankly, I would have liked them better either cubed or completely mashed.
Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
I recommend this but I would choose a way to make it other than smashed. I guess smashed is just more in, in terms of foodie language.
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