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Savory mashed sweet potatoes
4
If you have extra sweet potatoes, you can cook them with the potatoes in this recipe, and use the extra to make quinoa cakes.
- Sweet potato, cooked, 2 medium, peeled and cut into 1-inch chunks
- Thyme, fresh, 1 tbsp(s), chopped
- Non-fat plain Greek yogurt, 3 tbsp(s)
- Skim milk, ¼ cup(s)
- Cinnamon, ground, ½ tsp(s)
- Salt, ½ tsp(s)
- Ground nutmeg, 1 pinch(es)
- Black pepper, 1 dash(es)
Method
Fill a smaller pot or medium saucepan halfway with water and bring to a boil. Prepare the sweet potatoes.
Boil the potatoes until tender when stabbed with a fork, approximately 20 minutes. Drain and set aside to cool.
In a large bowl, mash the potatoes. A stand mixer with a whip attachment works well, but you can use a potato masher. Add the thyme and remaining ingredients. Mix until well blended.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
0 |
|
F
|
0 |
|
C
|
0.7 |
|
PD
|
0.1 |
|
Ft
|
0 |
|
S
|
0 |
Nutrition Facts
| Calories | 64 |
| Total Fat | 0.2 g |
| - Saturated Fat | 0.1 g |
| Cholesterol | 0.8 mg |
| Sodium | 322 mg |
| Total Carbohydrate | 13.4 g |
| - Dietary Fiber | 2.2 g |
| - Total Sugars | 4.8 g |
| -- Added Sugars | 0 g |
| Protein | 2.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.