Spicy Sweet Potato Puree


by: Cook In / Dine Out

A lot of sweet potato recipes call for added sugar and fat, but sweet potatoes are, by their name, naturally sweet, and delicious without butter. In this recipe, rather than go that route, I add additional flavor with a Moroccan-inspired blend of savory spices. This spicy puree is a great counterpoint to summer meals, like sweet and sticky baby back ribs.


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serves: 8

2 lb sweet potatoes (peeled and cut into 1-2 inch chunks)

1/2 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp smoked paprika

1/2 tsp turmeric

pinch of salt

Pince of black pepper (freshly ground)

Nutrition Facts
Spicy Sweet Potato Puree

Servings Per Recipe: 8

Amount per Serving

Calories: 100

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 62.9 mg
  • Total Carbs: 23.3 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 4.8 g
  • Protein: 1.9 g

how is this calculated?

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1.  Bring a large pot of water to boil over medium-high heat. Add potatoes and cook until soft, about 15-20 minutes. Drain, reserving about 1/2 cup of the cooking liquid.

2.  Transfer potatoes to a large bowl and mash with a potato masher or transfer to a food processor and puree. Stir in enough cooking water to reach desired consistency. Add spices and stir to combine.

Cooks' note:
The spice mixture does not have to be exact. If you like one spice more than another, feel free to change the amounts or add or subtract spices.

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