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

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)

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.

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