Prep 45 mins
Cook 1 hr 12 mins
Marsala is usually served as a dessert wine. Gives these potatoes a unique and rich flavor. Adapted from Cooking Light. Serving size 3/4 cup; 322 calories, 6.6 fat g, 62.6 g carb, 6.8 g fiber, 16 mg cholesterol.
- 1 lb sweet potato
- 1 1⁄2 tablespoons brown sugar
- 1 1⁄2 tablespoons low-fat buttermilk
- 1 tablespoon marsala wine
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- fresh thyme sprig
- Bake potatoes in a preheated 425° oven for 1 hour and 10 minutes OR until tender; cool slightly.
- Cut each potato in half lengthwise; scoop out the pulp into a saucepan; discard the skin.
- In addition to the pulp, add in the next 6 ingredients to the saucepan; mash to desired consistency.
- Cook over low heat for 2 minutes or until heated through.
- Serve warm and ganish with thyme sprigs.
Very Very good, will be making quit often. I did leave out buttermild and thyme, but they were still fantastic. The marsala goes a long way in all those potatoes, very good flavors.
YUMMY! Made these for THanksgiving and they were a big hit. I substituted Splenda Brown for the brown suger,otherwise made as directed. There were no leftovers. Thanks, I'll be making these again.
Loved it almost in spite of the marsala. It's taste was a lot more prominent than I thought it would be. I made it ahead and then reheated it in the microwave.