In these days of reducing intake of simple carbohydrates and avoiding foods with a higher glycemic index, we're enjoying a lot more sweet potatoes. A sweet potato mash goes well with any entrée. I like to enhance its natural sweetness by adding some maple syrup and brown sugar. | 1 1/2 lb sweet potatoes | 1 tsp balsamic vinegar | | 1/4 cup low-fat sour cream | 1/2 tsp ground cinnamon | | 2 Tbsp pure maple syrup | pinch of salt | | 1 Tbsp olive oil | 3 Tbsp chopped fresh parsley | | 1 Tbsp brown sugar, packed | |
- Pierce the sweet potatoes several times with a fork. Microwave on high until tender, about 8 minutes. Peel. (Alternatively, peel and dice the potatoes, and cook in a large pot of boiling water until tender, about 10 minutes. Drain well.)
- Mash the sweet potatoes. Stir in the sour cream, maple syrup, oil, sugar, vinegar, cinnamon and salt. Place in a serving bowl and garnish with parsley before serving.
| Nutritional Analysis
per Serving | Calories | 184 | | Protein | 2.8 g | | Fat | 3.7 g | | Saturated Fat | 1.3 g | | Carbohydrates | 31 g | | Cholesterol | 4.4 mg | | Sodium | 75 mg | | Fiber | 3.6 g |
Prep Time:10 minutes
Cook Time:10 minutes
Make Ahead:Prepare a day in advance and refrigerate; reheat in a non-stick skillet over low heat until warmed through. Serves 6 |
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Mon 20 Apr 2009 21:39:17 EDT
KathyMc says: