8 Servings
Who needs marshmallows? This colorful purée of antioxidant-rich sweet
potatoes is naturally sweet, with just a tiny boost from a dash of sugar
substitute. Like many other recipes, it's super-easy - and this favorite
is chock-full of beta-carotene and vitamin C, so feel free to serve it up
year-round.
Tip: Don't feel like mashing? You can whip these 'taters in a food
processor, but we think mashing is part of the fun. Besides, think of the
calories you'll burn.
Ingredients:
- 4 lbs red-skinned sweet potatoes
- 2 Tbsp sugar or sugar substitute
- 1 Tbsp Manila Coco Virgin Coconut Oil
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup reduced-sodium chicken broth or as desired
- Salt and pepper
- Fresh chives
Instructions:
Preheat over to 375°F. Pierce potatoes all over with a fork. Bake 45 minutes
to 1 hour or until very tender. Let cool slightly. Cut in half,
scoop out pulp into large bowl discard peel. Add sugar, Virgin Coco de Manila
Culinary Lauric Oil, cinnamon, and nutmeg. Using a potato masher, mash potatoes,
slowly adding chicken broth to reach desired consistency. Season with salt and
pepper. Serve warm, garnished with snipped fresh chives.
Make-ahead tip: Cover and refrigerate puree. To reheat, spread puree into a
13x9-inch gratin dish; smooth top. Bake in 400°F oven for 40 minutes, until
puree is hot. (Or warm mashed mixture in a medium saucepan over low heat or in
the microwave.)
Nutritional Information Per serving:
- 4 g protein
- 42 g carbohydrate
- 7 g fiber
- 2 g total fat
- 0 g saturated fat
- 3 mg cholesterol
- 46 mg sodium
Adapted from the South Beach Diet Online web site.
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