Storified by Lucette Delacroix· Thu, Feb 28 2013 19:16:40
Sweet, spicy, smooth and velvety, Spicy Mashed Sweet Potatoes is an exotic and filling dish that can be served on its own as an appetizer or as a dip for nachos or chips. You can even stuff this nutritious snack in burritos, tacos, or top it over rice for a quick and satisfying meal. Containing more fiber and nutrients than regular potatoes, sweet potatoes are excellent for your digestion and are a great addition to your weekly home cooking recipe menu. They also make versatile vegetarian fare.
You don’t have to turn all-out vegetarian to be healthy and slim. Schedule one day of the week for detoxification, such as meatless Monday, so that your family can feel recharged and energized and take on the challenges of the week. Make this a staple for those healthy days. Full of flavor and textures, this is a dish that you won’t easily get tired of. Spices like coriander, cilantro, lime, chili, and cumin make it an addicting starter.
Ideal for the couch potato as it is for the health buff, this is a zestier and healthier alternative to French fries or a bucket of fried chicken. You won’t feel guilty even after consuming a whole bowl of spicy mashed sweet potatoes. In fact, you’ll feel more energized and invigorated after devouring the dish. Because it aids in digestion, bingeing on this snack could possible help you lose weight.
The generous amount of spice contained in this dish also helps speed up your metabolism so instead of accumulating fat while you’re sitting around on a lazy weekend, it will help burn up those unwanted calories. You can make spicy mashed sweet potatoes ahead of time, place it in the container, and store it in the refrigerator for up to a week, and you can instantly enjoy a healthy snack anytime.
This recipe is inspired from Penzeys Spices catalogue, Winter 2011 edition. Cook Emily Sommer makes a burrito out of her version of this.
Peel sweet potatoes and cut into 6 or 8 pieces each. Place potatoes in a microwave safe container with a lid and cook on high (1100 watt microwave oven) for 12-13 minutes. Remove from oven and mash potatoes using a potato masher.
Add cumin, coriander, garlic, onion, pepper and lime juice and stir to combine. Gently stir in beans, chilies, corn and peas. Add a bit of water if it seems too thick (up to 1/4-1/3 cup or so should be fine). Return to microwave oven and cook 2 minutes, to combine flavors and heat it thoroughly.
Garnish with chopped fresh cilantro and serve.
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