Mashed Sweet Potatoes with Marsala

Marsala, a fortified wine often served as a dessert wine, gives the sweet potatoes a rich flavor--but you may omit it, if desired.

Yield: 2 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 18%
  • Fat: 6.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.2g
  • Carbohydrate: 62.6g
  • Fiber: 6.8g
  • Cholesterol: 16mg
  • Iron: 1.5mg
  • Sodium: 244mg
  • Calcium: 73mg


  • 1 pound sweet potatoes
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons low-fat buttermilk
  • 1 tablespoon Marsala wine
  • 1 tablespoon butter or stick margarine
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Thyme sprigs (optional)


  1. Preheat oven to 425°.
  2. Bake potatoes at 425° for 1 hour and 10 minutes or until tender; cool slightly. Cut each potato in half lengthwise, and scoop out pulp. Discard skins.
  3. Place potatoes and remaining ingredients in a small saucepan; mash to desired consistency. Cook over low heat 2 minutes or until thoroughly heated. Garnish with thyme, if desired.
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