Sweet Potatoes with North African Spices

Who doesn't have fond memories of the Thanksgiving table, laden with goodies including the ubiquitous sweet potato casserole. A home run with the kiddos, sometimes most of their plate is taken up with the creamy, sticky, way-way-way too sweet side dish.

Chefs have been trying to reinvent the marshmallow topped accompaniment for years. I've done everything from making my own marshmallows to dousing my potatoes with bourbon. (Not a good ideas for the younger crowd!)

This year, I'm shaking it up. Our holiday favorite will be served toasty warm and sprinkled with Dukkah, a West African spice mix that is easy to make, versatile, and incredibly good. We'll peel and chop the sweet potatoes, toss them in a little salt, pepper and olive oil and place them on a sheet tray. Pop them in at 425F until they are golden around the edges, remove them from the oven and sprinkle them liberally with the savory seasoning. We'll enjoy the sweet taste of the potatoes, the antioxidants from the spices and won't feel cheated at all since they are SO luscious served  up at our Thanksgiving table like this:

African Spice Dip or Mix

(Dukkah – Egypt or Hausa Spice Mix – West Africa)

1/2 Cup Salted Peanuts


1/4 Tsp Ground Ginger


1/4 Tsp Freshly Ground Nutmeg


1/4 Tsp Ground Cloves


1/4 Tsp Ground Cinnamon


1 Tsp Chili Powder


Additional Sea Salt to taste, if necessary


Grind the peanuts to a coarse powder in a mortar, blender or food processor, then add the ground mixed spices, chili powder and a little salt if desired

Serve with Goat Cheese topped Apple Slices. Use for a rub on Chicken or Pork, or top a winter greens fruit salad with it, Use as a dip for fresh fruit like Apples or Pears, or serve it with Crusty Bread and Olive Oil. Or Use it to with roasted sweet potatoes or butternut squash like we have here.