Autumn-Spiced Sweet Potatoes

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Autumn-Spiced Sweet Potatoes

Whipped sweet potatoes are a great side dish for South Beach Dieters (Phases 2

and 3). They're nutrient-dense, flush with fiber, and rich in beta-carotene and

vitamin C. Most importantly, they won't set off cravings like traditional mashed

potatoes can. Plus, they're absolutely delicious for Thanksgiving dinner - or

any time at all!

2 Servings

Ingredients

1/2 pound sweet potatoes

2 tablespoons low-fat buttermilk

1/4 tablespoon trans-free margarine

1/4 teaspoon kosher salt

1/8 teaspoon white pepper

Pinch of nutmeg

1/8 teaspoon allspice

2 tablespoons chopped pecans (optional)

Instructions

Peel potatoes and chop into medium-sized chunks. Cover with water in large pot

and boil until pieces are easily pierced with a fork. While sweet potatoes cook,

toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add

buttermilk, margarine, and spices, and mash together. With hand mixer or

immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish

and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a

200° F oven.

Nutritional Information:

106 calories

2 g protein

21 g carbohydrate

3 g fiber

1.5 g total fat

0 g saturated fat

1 mg cholesterol

335 mg sodium

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