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 tailor it 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 apart 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. :)  Now I have 14lbs of sweet potatoes to go...

 Ingredients:  (Since I made such a large quantity, I will do my best to give you what you may need for 3-4lbs of sweet potatoes.  As cooking most dishes, use the ingredients and  tailor it to your taste).

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 and chicken bullion powder for salt flavor
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.  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.  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 chicken bullion 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.


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