Autumn Spiced Sweet Potatoes (South Beach)
- Reviews 5
Ready In: 25 mins
Serves: 2
Ingredients
- 1⁄2 lb sweet potato
- 2 tablespoons low-fat buttermilk
- 1⁄4 tablespoon trans-free butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 pinch nutmeg
- 1⁄8 teaspoon allspice
- 2 tablespoons chopped pecans (optional)
Directions
- Peel potatoes and chop into medium sized chunks.
- Cover with water in large pot and boil until pieces are easily pierced with a fork.
- While sweet potatoes cook, toast pecans on rimmed cookie sheet.
- Remove sweet potatoes from water, add buttermilk, butter, and spices, and mash together.
- With hand mixer or immersion blender, whip potatoes until smooth.
- Transfer potatoes to serving dish and top with chopped pecans.
- Serve immediately, or keep warm, uncovered, in a 200° F oven.
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