Spiced Sweet Potato & Butternut Mash

To unlock the flavor in dry spices like allspice, paprika, pepper, and nutmeg, heat them in oil. I often do that on the stovetop, where I can keep a close eye on things. Spices can burn—and develop an acrid smell and taste—in no time. Let yours go too far? Wipe out the pan and start again.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes

Serves: 6

Ingredients

1 1/2 lbs. peeled butternut chunks
1 1/2 lbs. sweet potato, peeled and cut into chunks
1 Tbs. extra-virgin olive oil
1 tsp. ground allspice
1 tsp. smoked paprika
1/2 tsp. ground nutmeg
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt (optional)
1/4 cup toasted pumpkin seeds

Instructions

In a large microwave-safe dish with the lid on, steam the butternut and sweet potato chunks on high until very tender, 10−12 minutes, stirring about halfway through.
Make the spice oil: In a small pan, heat the oil, allspice, paprika, nutmeg, and pepper over medium heat until fragrant, 1−2 minutes, stirring occasionally.
Mash the butternut and potatoes to your desired consistency with a potato masher or purée with an immersion blender. Stir in the spice oil and season with the salt (if using) and more black pepper, to taste.
Transfer to a serving dish. Top with the pumpkin seeds.