Autumn Spiced Sweet Potatoes (South Beach)

Total Time
25mins
Prep 5 mins
Cook 20 mins

Got this the other day from the SB newsletter--for phases 2 and 3.

Ingredients Nutrition

Directions

  1. Peel potatoes and chop into medium sized chunks.
  2. Cover with water in large pot and boil until pieces are easily pierced with a fork.
  3. While sweet potatoes cook, toast pecans on rimmed cookie sheet.
  4. Remove sweet potatoes from water, add buttermilk, butter, and spices, and mash together.
  5. With hand mixer or immersion blender, whip potatoes until smooth.
  6. Transfer potatoes to serving dish and top with chopped pecans.
  7. Serve immediately, or keep warm, uncovered, in a 200° F oven.
Most Helpful

5 5

You proved it! Sweet potatoes don't need brown sugar and marshmallows to be delicious! I substituted a little half n half for the buttermilk and added a little extra cinnamon. They were wonderful. Thank you!

5 5

Awesome. Made for Christmas dinner with ham and green beans. Added a tiny bit of Splenda to taste.

3 5

Very good. These were a nice change of pace, and a real treat on the South Beach Diet. I added about a tablespoon of Splenda to sweeten it up a bit, and I didn't have allspice, so I added cinnamon and clove in addition to the nutmeg called for. Tasty!