Sweet and naturally creamy, this mash is a great substitute for regular mashed potatoes to add more nutrition.
I love to serve it along side fish, so you’re cashing in on vitamin E as well as tons of vitamin A from the mash.
- 2 1/2 pounds of sweet potatoes, about three medium potatoes
- 1/4 cup of non-fat, skim milk, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Preheat the oven to 400F. Cut potatoes in half and poke them with the tinges of a fork. Wrap them in aluminum foil and bake on an ungreased cookie sheet for about 1 hour until soft. Remove and set aside to cool at least 5 minutes.
- When the potatoes are cool enough to handle, scoop the filling into a large bowl. With a hand masher or electric mixer, beat potatoes, alternating with the milk and butter until the mixture resembles a smooth puree. Beat in the honey, mustard, and salt. Serve immediately.
Nutritional Stats Per Serving (1 cup): 221 calories, 3 g protein, 44 g carbohydrates, 3 g fat (2 g saturated), 10 mg cholesterol, 5 g fiber, 225 mg sodium.
Weight Watchers® Points Plus: 5