Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.
Variation 1 Maple Bacon Price per serving: $85 Prepare master recipe through step Stir in 1 tablespoon softened butter, 2 tablespoons fat-free milk, and 4 teaspoons maple syrup. Top mashed sweet potato mixture with 1 1/4 ounces cooked and crumbled bacon (about 3 slices). Serves 4 (serving size: 1/2 cup) Calories 268; Fat 6g (sat 1g); Sodium 351mg
Variation 2 Chipotle-Lime Price per serving: $08 Prepare master recipe through step Stir in 1 tablespoon brown sugar, 2 tablespoons fat-free milk, 1 tablespoon fresh lime juice, 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce, 1/2 teaspoon adobo sauce, and 1/8 teaspoon salt. Serves 4 (serving size: 1/2 cup) Calories 193; Fat 0g (sat 0g); Sodium 227mg
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Yummy and so easy. I did not have a microwave so I just peeled, cut and boiled the potatoes. Used a handheld mixer to mash the potatoes. I will add brown sugar or maple syrup to make it a little bit sweeter. Thanks for the recipe.
Butter Pecan (original recipe): Very nice! I tried peeling the potatoes (instead of scooping out mashed pulp), but scooping out the pulp definitely gives you a softer texture. Sometimes you may need to microwave the potatoes longer, but it's worth it. A wonderful, easy side dish.
Easy & good. Made the pecan version to directions and liked the nutty browned butter flavor, nice change from what we usually do with yams. (plus we use these simple CL recipes for portion control) Served with Bon Appetit's "special Sunday roast chicken."