Prep 15 mins
Cook 20 mins
From The New Book of Middle Eastern Food, posted for ZWT III for North Africa and the Middle East. The original recipe does not call for any sweetener, but I felt it needed just a touch of brown sugar and a hint of heat.
- 2 lbs sweet potatoes
- 6 tablespoons butter
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄4 teaspoon cayenne (optional)
- 1 -2 tablespoon brown sugar (optional)
- 2 tablespoons raisins, soaked in water for 15 min
- peel the sweet potatoes and cut them into pieces.
- Boil in salted for about 15-20 minutes, until soft.
- Drain and mash with a fork.
- Add butter, salt and pepper, ginger and cinnamon, (and cayenne and/or brown sugar if desired) and beat well.
- Add the drained raisins.
sooo delicious. i decreased the butter to 4 Tbs and it was more than enough and1 also decreased the cayene to 1/4 tsp. i will be making this for thanksgiving!
This was a really unique take on sweet potatoes. The ginger and cayenne make it special. I tagged it because I thought it would be something that would be spicy enough to taste good if I omitted the salt and I was right! Thanks for a great option that I can use with my current low sodium diet.
I love sweet potatoes and I love raisins so I just had to make this! I never would have thought of making sweet potatoes this way. My mom always just melts brown sugar on them. The raisins were a great addition, but I accidentally put to much of the spices. made for ZWT3