Vitamin-rich sweet potatoes are whipped with buttermilk and spices in this satisfying side dish.
INGREDIENTS (for 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)
PREPARATION:
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-degree oven.
Note:This recipe is optimal for Phase 2 of the South Beach Diet.