Honey Mustard-Whipped Sweet Potatoes

HOWARD L. PUCKETT

Serve this simple, creamy dish as a side to chicken or pork.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 18%
  • Fat: 4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.1g
  • Carbohydrate: 38.3g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 187mg
  • Calcium: 34mg

Ingredients

  • 1 tablespoon margarine
  • 1/2 cup sliced onion
  • 3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon pepper
  • 1 cup low-salt chicken broth

Preparation

  1. Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.
  2. Place sweet potato mixture in a food processor; process until smooth.
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