Spiced Sweet Potatoes

Cuisinart original
Prepare these sweet potatoes ahead, and pop the casserole into the oven while the turkey rests.


4pounds sweet potatoes, peeled and quartered 4tablespoons unsalted butter, divided 4 teaspoons fresh lemon juice 1½teaspoons kosher salt 1¼teaspoons ground ginger ¾teaspoon ground allspice ¾teaspoon ground coriander ½teaspoon ground chipotle pepper (or ¼ teaspoon cayenne pepper) ¼teaspoon freshly ground black pepper 1cup fat free or regular half-&-half

Nutritional information

No nutrition information available


Place sweet potatoes in a 4 quart saucepan and add water to cover by 1-inch. Bring to a boil, then reduce heat and simmer until tender, about 20 to 25 minutes. Drain and let cool slightly. Coat a 2-quart oval or rectangular ceramic baking dish with ½ tablespoon of the butter. Preheat the oven to 350°F. Place the cooked, slightly cooled sweet potatoes in the Cuisinart® Food Processor fitted with the metal “s” blade. Add 2½ tablespoons of the butter, the lemon juice, salt, ginger, allspice, coriander, chipotle powder, and pepper. Pulse to begin blending, then process continuously adding the half-&-half through the small feed tube until the mixture is creamy and homogenous, about 1 to 2 minutes. (If you have a 7-cup work bowl, do this step in 2 batches.) Transfer to the prepared baking dish. Cut the remaining 1tablespoon of butter into 8 pieces and dot the top of the potatoes with the butter. Bake in the preheated 350°F oven for 40 to 45 minutes, until heated though and slightly browned on top. Serve hot. Spiced sweet potatoes may be prepared up to 2 days ahead. Cover and refrigerate. Remove from refrigerator and let stand at room temperature 30 minutes before baking.