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    You are in: Home / Recipes / Buttermilk Mashed Sweet Potatoes (Rachael Ray) Recipe
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    Buttermilk Mashed Sweet Potatoes (Rachael Ray)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ~Lisa~'s Note:

    I am putting together a Weight Watcher's Thanksgiving. I found this on Rachael Ray's Yum-O site. I will be using pure maple syrup as it has less sugar content than the traditional sugars used in sweet potatoes. This sounds great!

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    Units: US | Metric


    1. 1
      Wash and peel the sweet potatoes, then cut them into 1 1/2-2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by two or so inches of water so that they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.
    2. 2
      Once boiling, cook the potatoes for about 8 minutes, until they are tender but not falling apart. Drain the potatoes thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt, to taste.
    3. 3
      Using a potato masher, mash up the sweet potatoes until smooth add syrup and serve them.

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    Ratings & Reviews:

    • on June 12, 2014


      For my husband and I it was the worst experience ever ! And I only used 1/2 cup of buttermilk and some butter for the recipe. The taste is so sour ! It's like you added a juice of 2 whole lemons to the mashed potatoes ! No more of it for us.

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    Nutritional Facts for Buttermilk Mashed Sweet Potatoes (Rachael Ray)

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.0
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.3 g
    Cholesterol 2.4 mg
    Sodium 222.1 mg
    Total Carbohydrate 73.5 g
    Dietary Fiber 8.5 g
    Sugars 26.7 g
    Protein 6.4 g

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