Mashed Sweet Potatoes with Cumin

Photo: Tina Cornett; Styling: Cindy Manning Barr
The smoky flavor of ground cumin provides flavor surprise to this vegetable classic.

Yield:

Makes 8 to 10 servings

Recipe from


Ingredients

4 sweet potatoes, peeled and cubed (about 3 1/2 pounds)
2 medium-size purple onions, coarsely chopped
1/2 cup butter or margarine, cubed
1 teaspoon salt
1/2 teaspoon ground red pepper
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 cup chopped pecans, toasted

Preparation

Combine first 3 ingredients in a lightly greased 11- x 7-inch or shallow 2-quart baking dish; sprinkle with salt and red pepper.

Bake, covered, at 375° for 40 to 45 minutes or until potato is tender. Remove from oven. Add syrup and next 3 ingredients; mash, leaving a few lumps. Sprinkle with pecans.

NOTE: To make ahead, cover and chill after baking. Remove from refrigerator; let stand 30 minutes. Bake at 375º for 30 minutes or until thoroughly heated.

Note:

October 1999