This sweet-and-salty blend is a delicious way to obtain vitamin A, an important nutrient for eye health. It also fulfills Russ Wall's desire for simple dishes he can prepare and the Dickinsons' request for ways to work different vegetables into their diet.

Recipe by Cooking Light January 2006

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Yield:
12 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce sweet potatoes with a fork; arrange in a circle on paper towels in microwave. Microwave at high 12 minutes or until tender, rearranging potatoes after 6 minutes. Let stand for 5 minutes. Peel potatoes; mash. Add 1/2 cup sour cream, sugar, 2 tablespoons butter, 1/2 teaspoon salt, and cinnamon, stirring until blended. Keep warm.

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  • Heat mashed potatoes in a large microwave-safe bowl according to package directions, omitting salt and fat. Add milk, remaining 1/2 cup sour cream, remaining 2 tablespoons butter, remaining 1/2 teaspoon salt, and pepper, stirring to combine. Spoon sweet potato mixture over mashed potatoes, swirling with a spoon. (Do not blend in completely.)

Nutrition Facts

234 calories; calories from fat 22%; fat 5.8g; saturated fat 3g; mono fat 1.6g; poly fat 0.1g; protein 5.1g; carbohydrates 41.3g; fiber 3.2g; cholesterol 13mg; iron 0.3mg; sodium 378mg; calcium 119mg.
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