Spicy Sweet Potato Puree

This is a very simple puree that could be made in many different ways just by adjusting the seasoning. Because I really liked the blend of flavors from my Moroccan(ish) Spring Stew, I chose to use a similar spice mix. As side dishes go, this is pretty healthy: no added fat or sugar.

Any spice mix could be used for these potatoes. I chose a blend of spices that evokes Moroccan cooking.

Sweet Potato Puree

2 lb. sweet potatoes (two large potatoes or three or four smaller ones), 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
Salt and fresh-ground black pepper, to taste

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. 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.

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