I always prepare a big, traditional Thanksgiving dinner every year, complete with all of the trimmings. As much as my family loves all of the usual fare, sometimes we enjoy a little freshness at our holiday table. These mashed sweet potatoes are a nice alternative to the typical super-sweet, marshmallow-laden casserole. They are just a little sweet, and a little spicy with just a hint of fresh lime. (I may even say they are a little bit...healthy.) Healthy or not, they are delicious and go great with a Thanksgiving turkey, or a Christmas ham (but are perfect for a an everyday lunch or dinner, too)!
- 4 large sweet potatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon hot chili flakes
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 lime, juice and zest
- Prepare sweet potatoes by roasting in the oven at 400 degrees Fahrenheit, until they are very tender, and their juices are bursting through the skin.
- When potatoes are cooked, set them aside to cool. Heat the butter and oil in a small pan over medium heat. Add the chili powder, cumin, paprika, and chili flakes. Stir the spices around in the melted oil and butter for 1 minute, to release their flavor. Stir the brown sugar into the mixture, then remove pan from heat.
- When potatoes are cool enough to handle, split them open, and scoop the insides into a large mixing bowl. Use a potato masher to mash the sweet potatoes until they are mostly smooth and silky. Stir in salt, and the butter/oil/ spice mixture.
- Zest the lime into the mashed sweet potatoes; squeeze in the juice, then stir to combine. Taste and adjust seasonings to your liking. If you aren’t serving the potatoes right away, cover with foil and keep warm in the oven, or refrigerate and reheat when you are ready to eat.