Autumn-Spiced Sweet Potatoes

This recipe is great for Thanksgiving with ham! Yummy and low in fat.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb sweet potato
• 2  tablespoons low-fat buttermilk
• 1⁄4 tablespoon  trans-free margarine
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon white pepper
• 1  pinch nutmeg
• 1⁄8 tablespoon allspice
• 1⁄2 teaspoon Splenda sugar substitute
• 2  tablespoons  chopped pecans (optional)

Directions

1. Peel and chop potatoes into medium-sized chunks. Cover with water and boil until pieces are easily pierced with a fork. While cooking potatoes, toast pecans on rimmed cookie sheet.
2. Remove potatoes from water, add buttermilk, margarine and spices. Mash together. With a hand mixer or blender, whip potatoes until smooth. Transfer into serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200 degree oven.