Mashed Sweet Potatoes with Pecan Butter

recipe
The pecan-butter mixture elevates this simple side dish to holiday worthiness. Microwaving the potatoes makes preparation a cinch and frees up your oven for the main dish.

Yield:

6 adult servings (serving size: 3/4 cup sweet potatoes and about 2 teaspoons pecan butter)

Recipe from

Oxmoor House

Nutritional Information

Calories 276
Caloriesfromfat 0.0 %
Fat 8.9 g
Satfat 4.1 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 3.8 g
Carbohydrate 46.9 g
Fiber 4.9 g
Cholesterol 16 mg
Iron 1.7 mg
Sodium 303 mg
Calcium 104 mg

Ingredients

6 sweet potatoes (about 3 pounds)
2 tablespoons water
3/4 cup 1% low-fat milk
6 tablespoons light brown sugar, divided
1/2 teaspoon salt
3 tablespoons butter, softened
3 tablespoons chopped pecans, toasted
1/2 teaspoon ground cinnamon

Preparation

1. Place potatoes and water in a medium bowl; cover bowl with plastic wrap. Microwave at HIGH 10 minutes or until tender; let cool slightly. Scoop out pulp, discarding skins. Combine sweet potato, milk, 3 tablespoons brown sugar, and salt in a medium bowl; mash with a potato masher to desired consistency.

2. Combine remaining 3 tablespoons brown sugar, butter, pecans, and cinnamon in a small bowl. Sprinkle butter mixture evenly over potato mixture.

for your toddler: Serve a spoonful of the potatoes on a plate or in a small bowl with a spoon. Omit the pecan-butter mixture, if desired.

Karen Levin,

Cooking Light First Foods,

Oxmoor House

August 2010
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