Warm Spiced Sweet-Potato Mash with Toasted Corn Crunch

Silky sweet-potato mash with honey and cinnamon, crowned by cumin-chile toasted corn crunch. It echoes Frost Fields of the Storehouse, where altiplano nights and patient hands turned raw tubers into stores that could outlast empires.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs sweet potatoes
• 1 cup frozen corn kernels
• 3 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp mild chile powder
• 1 tbsp vegetable oil
• 1/4 tsp salt

Instructions

1. 1Peel and cut sweet potatoes into 2-inch chunks.
2. 2Boil sweet potatoes in a large pot of water for 20 minutes until very soft, then drain.
3. 3While potatoes cook, toss corn with oil, cumin, mild chile powder, and salt, then roast at 400°F on a sheet pan for 12 minutes until toasted.
4. 4Mash drained sweet potatoes with honey and cinnamon until smooth, then top with toasted corn crunch before serving warm.