Mexican-Spiced Sweet Potatoes
Mexican-Spiced Sweet Potatoes
When is a yam not a yam? When it’s a sweet potato. Official classification may be crazy, but it doesn’t really matter when something tastes this good. The theme of the dish is sweet-meets-heat. The non-yam yams and cinnamon bring the sweet; chipotle powder and cayenne pepper add the heat. It’s easy, irresistible, and entertaining-friendly too. You can roast the potatoes up to 3 days in advance. On the day of the event, remove the skins, mash the pulp, and add the other ingredients. Just before serving, microwave to warm. Delicious with pork or poultry. Tip: If you don’t have chipotle powder, add cayenne pepper little by little until you reach your threshold.
Per serving: 172 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 40 g total carbohydrate, 5 g dietary fiber, 3 g protein, 21 mg sodium.
Estimated Cook Time: > 60 minutes.
Difficulty: Easy.
Servings: 4
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There is one error in this recipe. An authentic Mexican recipe calls for Mexican Cinnamon, which is really Ceylon Cinnamon. In fact over 95% of Mexican Cinnamon is imported Ceylon Cinnamon from the Island of Sri Lanka. It if often called Mexican Cinnamon to distinguish it from the garden variety Cassia Cinnamon you get in the US.
The taste that Ceylon Cinnamon creates is very different. Ceylon Cinnamon unlike the Cassia Cinnamon tends to be sweeter and milder. It never takes center stage but contributes to a far more sophisticated flavor. Done properly (only using Ceylon Cinnamon) you should not even be able to tell if there is Cinnamon in this dish.
Anyway hope this helps. But thanks for posting this dish.
You may be right about the necessity of Mexican cinnamon in an authentic recipe. However, we make no claim to authenticity here–only to deliciousness. And, to achieve it, any decent cinnamon will do.