Sweet Potatoes

By Marian Burros

Published October 24, 1995

Total Time
15 minutes
Rating
3(9)
Comments
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Featured in: PLAIN AND SIMPLE;Sometimes Mashed Is Best

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Ingredients

Yield:2 servings

  • 1 pound sweet potatoes

  • 2 tablespoons reduced-fat sour cream

  • 3 tablespoons nonfat plain yogurt

  • 6 tablespoons apple cider

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

54 grams carbs; 5 milligrams cholesterol; 253 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 7 grams fiber; 298 milligrams sodium; 6 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and slice potatoes one-eighth inch thick; cover with water and cook for 10 minutes in covered pot, until potatoes are tender.

  2. Step 2

    Drain potatoes and puree in food processor with sour cream, yogurt and cider. Season with salt and pepper.

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3 out of 5
9 user ratings
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