Friday, November 26, 2010

Thanksgiving - Mashed Sweet Potatoes

Sweet potatoes are one of my favorite vegetables. Aaron cannot stand them.

"They are neither sweet nor potato. They are bitter tubers." He tells me this every time the vegetable is mentioned. According to Wikipedia, sweet potatoes are "large starchy sweet tasting tuberous roots." They are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6. In other words, sweet potatoes are good for you even if you think they are bitter tubers.

Instead of the "traditional" marshmallow sweet potato concoction or the particularly yummy one with the pecan topping, I decided to try another Weight Watchers recipe. I was really pleased with it and definitely want to do it more often. Really easy and quite tasty!

Mashed Sweet Potatoes
From Weight Watchers - 2 Points per serving
Serves 8


3 medium sweet potato(es), peeled, cut into 1-inch chunks (about 2 pounds)

2 medium garlic clove(s), peeled

1/2 cup(s) plain fat-free yogurt, Greek-variety recommended

4 tsp sugar

1/8 tsp table salt, or more to taste

1/8 tsp black pepper, freshly ground, or to taste


Place potatoes and garlic in a large saucepan; pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until potatoes are fork-tender, about 8 minutes.

Drain potatoes and garlic; transfer potatoes and garlic to a large bowl. Add yogurt and sugar to bowl; mash until smooth. Season to taste with salt and pepper. Yields about 1/2 cup per serving.


I didn't have an actual bulb of garlic. I added pre-minced garlic after the potatoes boiled when I was mashing them. The yogurt makes a very creamy dish. And I do think you could add brown sugar as a topping if you want a bit more sweetness.

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