Saturday, March 20, 2010

Sweet Potatoes

Lightened Up Mashed Sweet Potatoes
From Rachael Ray

4 to 5 medium sweet potatoes, peeled and cut into chunks
Salt and ground black pepper
1 tablespoon EVOO – Extra Virgin Olive Oil
3 1/2-inch thick slices ripe banana
1/2 cup chicken stock or buttermilk

Yields: Serves 4 @ 3 POINTS each


Place the potatoes into a medium pot and cover with cold water. Season the water with salt and place over medium-high heat. Bring up to a bubble, then reduce the heat to medium. Cook the potatoes until fork tender, 8-10 minutes. Drain the cooked potatoes and reserve in a colander.
Place the pot the potatoes were cooked in over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the banana slices and cook until hot and very tender, 2-3 minutes. Add the potatoes back to the pot along with the stock or buttermilk and mash until they’re as smooth as you like them. Season with salt and pepper and serve.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.7
  • Total Fat: 4.1 g
  • Cholesterol: 0.6 mg
  • Sodium: 139.2 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.7 g

Meal Idea: Serve with Oven Fried Chicken for a spectacular southern dish!  Thanks Rachael Ray!
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