Recipe by bluemoon downunder
A delicious, creamy low calorie alternative to the more traditional white potato mash recipes which apparently is popular at many health spas. And you don't have to peel the sweet potatoes! Now that's a plus when time is scarce! Adapted from a recipe from the Spa at Doral, which I found in Prevention Healthy Cooking's 'Eat up; Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
Top Review by Bayhill
Delicious!! We loved this new & different variation of mashed sweet potatoes. I wasn't too sure about the roasted garlic but it works very well with all of the other ingredients. I tucked my garlic under the sweet potatoes while roasting so they wouldn't dry out. I had to use regular salted butter as that was all I had on hand, so I didn't use any additional salt. I served this sprinkled with some cinnamon on top and my family gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for Zaar Stars Tag Game*
- 2 1⁄2 lbs sweet potatoes, unpeeled
- 3 garlic cloves, unpeeled
- 2 tablespoons honey
- 1⁄3 ounce unsalted butter
- 2 fluid ounces low-fat evaporated milk
- salt, to taste
Directions See How It's Made
- Preheat the oven to 180ºC/350ºF/gas 4.
- Prick the sweet potatoes with a fork and place on an oven tray with the unpeeled cloves of garlic, and bake for 1 hour or until tender. Remove from the oven and set aside for 15 minutes, or until cool enough to handle.
- Cut the potatoes in half and scoop out the flesh into a large bowl. Squeeze the cloves of garlic from their skin and add them to the potato flesh.
- Stir in the honey and unsalted butter, milk and salt to taste, and mash the potatoes until there are no lumps and the consistency is creamy.