Spicy Sweet Potato Mash

Did you know the sweet potato was one of the most nutritious vegetables you can eat? I mentioned in an earlier post that I went a little sweet potato crazy when my store had them on sale for 3lbs for a $1 and I bought 24lbs worth.  

So for those of you keeping track,  I used up 2lbs on my sweet potato mac and cheese.  I went big with this next dish and used up 8lbs worth when I made this spicy sweet potato mash for Thanksgiving.  I wanted to make a very healthy and light side dish and this is one of my favorites.  What I love about this dish is it's sweet and savory at the same time.  I also love the heat level.  I like to make it extra spicy so it really gives you a kick and makes your taste buds dance, of course you can adjust the heat to your palate.  

I guarantee, my version will be much more healthy and fun than that traditional sweet potato with marshmallows that sits at on most Thanksgiving Tables.   Of course as everyone knows Thanksgiving is well over, but there is still Christmas ahead.  

If you are not celebrating either of these holidays, this dish is more versatile than only being eaten at large holiday meals.  I have made this dish as a side for rice and curry. Oh yes, it's terrific as a part of a curry meal too.   So get those sweet potatoes boiling... you don't have to make 8lbs worth like I did here, but 2-3lbs will do nicely to start or 3-4lb for a party. :)  Now I have 14lbs of sweet potatoes to go...

Vegan Spicy Sweet Potato Mash
Recipe by Ramona from Kitchen Simmer

Ingredients:  
3-4lbs of boiled sweet potatoes (these should be extremely fork tender so they can mash easily)
2 cloves of of garlic grated
1-2 jalapeno or serrano chilies diced.  You can seed them to lower the heat level. 
1/2 medium onion chopped
1 tsp of ground cumin
pinch of ground cinnamon
pinch of freshly grated nutmeg
red chili flakes (to taste)
seasoning salt
1Tbs of canola oil

Directions 

Heat 1Tbs of canola oil in a pan you can mash your sweet potatoes in.  Then saute your onions and green chilies for a few minutes.  Once onions soften, add your garlic and saute for another minute.  Next add your spices, cumin, chili flakes, cinnamon, nutmeg and seasoning salt. 

Next add your peeled, boiled sweet potatoes. Tip: I find boiling the sweet potatoes with the skin on and then draining, cooling and peeling the skin to be the fastest way to do this because the skin just slides off easily. Of course you can peel with a vegetable peeler first and then boil them if you prefer.

Use a potato masher to mash well. Stir all the ingredients together and taste for seasoning.  Add salt or seasoning salt as necessary.  Your dish is done here, but I decided to put it into a baking dish and add a little dusting of cinnamon and bake it for a few minutes in the oven since it was going out on a Thanksgiving table.  I hope you try this dish and enjoy.  Serves 4-6 people. 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.