I like sweet potatoes about any way you can fix them. In fact, I buy a 20 pound box of sweet potatoes every fall from a man who brings them up from the Carolinas and parks in front of Janet’s Hair Salon in beautiful downtown Maynardville. It takes me all year to finish that box. I am always looking for new ways to fix them. I come up with this recipe the other day. It is a variation of a rutabaga recipe I tried. They are spicy but not like a pumpkin pie. Try them and see what you think.

Smashed Spiced Sweet Potatoes

4 or 5 medium sized sweet potatoes
1 teaspoon chopped garlic
1 tablespoon margarine
1/2 teaspoon curry powder
1/4 teaspoon ginger
Pinch of cinnamon
1/3 cup milk, any kind
1 tablespoon dark Karo syrup,
Salt and pepper to taste
1 teaspoon dried chopped parsley

Peel and dice sweet potatoes. Place in saucepan with chopped garlic and water to cover. Bring to a boil over medium heat, cover and reduce heat to simmer. Cook for 20 minutes or until sweets are tender. Drain and set aside. In small saucepan, heat margarine until melted. Add spices and stir until hot. Add milk and Karo syrup. Stir for 30 seconds. Add the cooked sweet potatoes and mash. Season with salt and pepper. Sprinkle with chopped parsley.