Autumn-Spiced Sweet Potatoes - 21g Carbs, 3g Fiber
From the South Beach Diet
Whipped sweet potatoes are a great side dish for South Beach Dieters
(Phases 2 and 3). They’re nutrient-dense, flush with fiber, and rich
in beta-carotene and vitamin C. Most importantly, they won’t set off
cravings like traditional mashed potatoes can. Plus, they’re
absolutely delicious for Thanksgiving dinner — or any time at all!
2 Servings
1/2 lb sweet potatoes
2 Tbsp low-fat buttermilk
1/4 Tbsp trans-free margarine
1/4 tsp kosher salt
1/8 tsp white pepper
Pinch of nutmeg
1/8 tsp allspice
2 Tbsp chopped pecans (optional)
Peel potatoes and chop into medium-sized chunks. Cover with water in
large pot and boil until pieces are easily pierced with a fork. While
sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet
potatoes from water, add buttermilk, margarine, and spices, and mash
together. With hand mixer or immersion blender, whip potatoes until
smooth. Transfer potatoes to serving dish and top with chopped pecans.
Serve immediately, or keep warm, uncovered, in a 200° F oven.
Nutritional Information:
106 Calories
2g Protein
21g Carbohydrate
3g Fiber
1.5g Total Fat
0g Saturated fat
1mg Cholesterol
335mg Sodium