RECIPE: Mashed Sweet Potato with Ancho and Garlic

Sweet potatoes are so sweet I really don't like to add sweetness (not even maple syrup!) so I always prepare them savory. In this recipe I use ancho chile powder and garlic, in another I use sour cream and crispy onions, in a third I use harissa, a Moroccan spice mixture.  Be creative!

Mashed Sweet Potato with Ancho Chile and Garlic

Serves: 8

3-4 large sweet potatoes, skins scrubbed under running water until clean
1/4 c. ghee
2 t. ancho chile powder (I use so much of this I buy it by the pound!)
4 garlic cloves, minced, and/or 1 t. Dr. Cowan's Wild Ramp Powder
1-2 t. himalayan pink salt
Opt: chopped pecans or walnuts

Preheat oven to 425.

Line a baking sheet with two layers of parchment.

Prick each potato several times with a fork or knife so they don't explode.

Roast until cooked through (a knife will enter easily all the way to the center).  This can take anywhere from 1 to 2 hours depending on the size of your potatoes. Remove from oven.

Slip potatoes out of their skin into the bowl of a food processor (if you use a blender you'll need to do this in two batches), add the remaining ingredients, and process until smooth.

Adjust seasoning and serve sprinkled with chopped walnuts or pecans.