Mashed Sweet Potatoes With Pecans
- Reviews 2
Ready In: 480 hrs 10 mins
Serves: 2
Ingredients
- 1⁄2 lb sweet potato
- 2 tablespoons low-fat buttermilk
- 1⁄4 tablespoon margarine (No Trans Fats)
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon black pepper
- 1 pinch nutmeg (fresh grated)
- 1⁄8 teaspoon allspice
- 2 tablespoons chopped pecans, toasted
Directions
- Preheat oven to 350 degrees.
- Peel potatoes and chop into medium-sized chunks.
- Cover with water in a large pot and boil until pieces are easily pierced with a fork.
- While Sweet potatoes cook, spread the pecans on a cookie sheet and place in oven to toast.
- When potatoes are done, drain and add buttermilk, margarine, and spices and mash together.
- Use your blender or immersion blender to whip them smooth.
- Spray your serving dish lightly with Pam and put the potatoes in it.
- Top with the toasted Pecans.
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