Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.
Recipe information
Yield
Serves 4; heaping 1/2 cup per serving
Ingredients
4
1
2
1
1
Need to make a substitution?
Preparation
Step 1
If using fresh sweet potatoes, pour enough water into a stockpot to cover them. Bring the water to a boil over high heat. Add the sweet potatoes. Return to a boil. Boil for 25 to 30 minutes, or until tender. Using tongs or a slotted spoon, transfer the sweet potatoes to a large bowl of cold water. Soak until cool enough to handle.
Step 2
Put the sweet potatoes (fresh or canned) in a medium bowl. Mash the sweet potatoes.
Step 3
Meanwhile, preheat the oven to 375°F. Lightly spray a 1-quart glass casserole dish with cooking spray. Set aside.
Step 4
Stir the remaining ingredients into the sweet potatoes. Spoon into the casserole dish, gently smoothing the top.
Step 5
Bake for 25 minutes, or until heated through.
Nutrition information
Step 6
(Per serving)
Step 7
Calories: 144
Step 8
Total fat: 2.5g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 1.5g
Step 12
Monounsaturated: 0.5g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 72mg
Step 15
Carbohydrates: 28g
Step 16
Fiber: 4g
Step 17
Sugars: 7g
Step 18
Protein: 3g
Step 19
Calcium: 36mg
Step 20
Potassium: 389mg
Dietary Exchanges
Step 21
2 starch