Mashing sweet potatoes brings more beta carotene and fiber to this modified classic. Sweet potatoes are also a great source of carbs. Adding coconut milk for creaminess and agave for sweetness makes this dish feel and taste like a savory— but low-calorie—dessert.
MASHED SWEET POTATOES
Makes: 4 servings
Serving size: 2⁄3 cup
Prep time: 10 minutes
Cook time: 30 minutes
INGREDIENTS
4 large sweet potatoes, peeled and quartered
1⁄2 cup low-fat organic coconut milk
1⁄2 cup unsalted butter
1⁄2 cup agave
2 tsp ground cinnamon
DIRECTIONS
1 Fill a large pot three-fourths full with water. Place the pot on the stovetop over high heat and bring the water to a boil. Add the potatoes and cook until tender, about 20 to 30 minutes.
2 With an electric mixer on low, blend the potatoes, slowly adding the coconut milk 1 tablespoon at a time. (Use more or less milk to achieve your desired texture. You can also use an immersion blender.) Add the butter and agave and blend until smooth.
3 Transfer the potatoes to a serving bowl, sprinkle the cinnamon over the top, and serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
100
4g
20g
2g