Diane Henderiks' Mashed Sweet Potatoes
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Description
The Dietitian in the Kitchen knocks it out of the ballpark again with her take on a Thanksgiving classic.Ingredients
4 large sweet potatoes; baked & cooled
2 tsp. dark brown sugar
1 tsp. pure maple syrup
½ tsp. pure vanilla extract
2 cups lowfat buttermilk
1/8 tsp. cinnamon
1/8 tsp. nutmeg
½ packet True Lemon
Salt and pepper
2 tsp. dark brown sugar
1 tsp. pure maple syrup
½ tsp. pure vanilla extract
2 cups lowfat buttermilk
1/8 tsp. cinnamon
1/8 tsp. nutmeg
½ packet True Lemon
Salt and pepper
Directions
Preheat oven to 375°F.
Place sweet potatoes on baking sheet and roast until tender - about 30 - 40 minutes.
To remove skin easily, peel potatoes while still warm then mash well in large bowl.
In a medium mixing bowl, whisk together brown sugar, syrup, vanilla, cinnamon, nutmeg, True Lemon and 1 ½ cups of buttermilk.
Add mixture to sweet potatoes and mix well adding additional milk until desired consistency. Season to taste with salt and black pepper.
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