So, perhaps like many Americans come January, I’m fishing through cookbooks and trying to lighten up this month. Sometimes it’s hard going when you like your food to taste good, but this recipe is excellent–the missing calories aren’t notably missing, and I would definitely make this one come any other month of the year. A great side dish. This recipe comes from the Best Light Recipe. Make sure to allow for enough cooking time–it’s on the long side, but welcome if you have other things to prepare while this dish is cooking.
Light Mashed Sweet Potatoes
2-3 medium sweet potatoes, peeled and cut lengthwise into fourths, then crosswise into 1/4″ slices
1 t. sugar
1/2 t. salt
3/4 c. water
1 T. butter, melted
6 T. half and half, warmed
In a medium saucepan, bring water to a boil over medium-high heat. Add sweet potatoes, salt and sugar, return to a boil, then reduce the heat to a simmer, and cover. Allow to steam for 35-40 minutes, until a sweet potato falls apart when pricked by a fork. Remove from heat. Using a potato masher [or a fork], mash the sweet potatoes until creamy, then add the melted butter and warmed half and half. Mix well, and season with salt and pepper, if desired.
This recipe serves 4. One serving has 220 calories, 6 grams fat, and 6 grams of fiber, if you’re interested.
2 thoughts on “Light! Mashed Sweet Potatoes”
I never understand these recipes. I think sweet potatoes are simply amazing without adding anything to them. Why do people bother putting them into recipes when they’re just so good by themselves?
I love sweet potatoes roasted as well, but occasionally it’s great to dress them up a bit. This recipe is great for those times.