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.
RECIPE INSTRUCTIONS
1. 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.)
2. 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.
INGREDIENTS
1 1/2 lb sweet potatoes
1/4 cup low-fat sour cream
2 Tbsp pure maple syrup
1 Tbsp olive oil
1 Tbsp brown sugar, packed
1 tsp balsamic vinegar
1/2 tsp ground cinnamon
pinch of salt
3 Tbsp chopped fresh parsley
NOTES
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
