Skinny Mashed Sweet Potatoes with Pumpkin Pie Spice and Chimayo Chile Powder

      

Mashed sweet potatoes with pumpkin pie spice, chile powder and a little orange juice. Sweet, spicy and delicious.

They are my attempt to recreate the delicious mashed sweet potatoes that came on my husband’s plate when out for dinner this week. I chose the restaurant – which specializes in Southwestern flavors – because I wanted to indulge in their terrific fish tacos, which were as great as ever.

But the stars of the show for me were the mashed sweet potatoes on Rod’s plate – the perfect mix of sweet and slightly spicy.

Skinny Mashed Sweet Potatoes

Skinny Mashed Sweet Potatoes

I felt like I could recreate them by stirring in a little pumpkin pie spice and red chile powder (I used Chimayo chile powder from New Mexico, but it you don’t have it, I think a pinch or two of cayenne would work). (My sister just a day or two earlier, had told me how much she loved to dust sweet potato oven fries with pumpkin pie spice – something I had never tried.)

So, last night I decided to give them a try. I used Ellie Krieger’s recipe for mashed sweet potatoes with orange essence from The Food You Crave: Luscious Recipes for a Healthy Life and adapted it.

They were a yummy accompaniment to our turkey burgers and roasted brussels sprouts.

You may think of sweet potatoes as Thanksgiving food and these would be wonderful at your next holiday dinner. But they are so good  and good for you, I like to eat sweet potatoes all year long.

Enjoy!

Skinny Mashed Sweet Potatoes with Pumpkin Pie Spice and Chile
 
Prep time
Cook time
Total time
 
Mashed sweet potatoes made sweet and spicy with pumpkin pie spice and chile powder
Recipe type: Side, Vegetable
Serves: 4
Ingredients
  • 2 large sweet potatoes (about 1-1/2 pounds) peeled and cut into 1-inch pieces
  • 2 tablespoons lowfat buttermilk
  • 2 tablespoons orange juice
  • 1 teaspoon brown sugar
  • ¼ teaspoon pumpkin pie spice, or to taste
  • ⅛ teaspoon Chimayo chile powder or to taste (Try a pinch or two of cayenne if you don’t have red chile powder)
  • Salt to taste
Instructions
  1. In a steamer basket fitted over a large pot of boiling water, cook the sweet potatoes, covered, until they are tender when pierced with a knife, about 15 minutes.
  2. While the potatoes are steaming, in a small saucepan, warm the buttermilk gently over very low heat. (Don’t let it boil because it will curdle.)
  3. Drain the potatoes and place them back in the pot. Add the warm buttermilk, orange juice, brown sugar, pumpkin pie spice, chile powder and salt and mash until smooth.
  4. Taste and adjust seasonings.
Martha’s Notes
Nutritional Estimates Per Serving (about ⅔ cup): 150 calories, 0 g fat, 34 g carbs, 5 g fiber, 3 g protein and 4 Weight Watchers PointsPlus Value According to the cooking sources I checked, it’s better to steam steam sweet potatoes, than boil them to prevent them from becoming water logged. Some other yummy seasonings for sweet potatoes, I want to experiment with include: orange zest, pineapple, candied ginger, bourbon, chopped toasted nuts, nutmeg, cinnamon, allspice, cloves, ginger, lime, maple syrup, honey, lemon
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Comments

  1. says

    This sounds wonderful and it has terrific color. I know my family will love this. I hope you have a great day. Blessings…Mary

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