Now I know some people are convinced that no holiday table is complete without a concoction that includes sweet potatoes and marshmallows. Maybe someone can explain that one to me–I just never bought it. (Are you in the marshmallows on your yams camp? Please comment, try to convince me!)
I also never quite understood why so many a feast requires both mashed potatoes and a sweet potato dish. Although I often oblige, it seems so superfluous. So here’s a great idea: Combine the two by adding sweet potatoes to the mashed potatoes. This gives a nutrient boost and a punch of flavor to regular mashed potatoes, and will leave a little more room for pumpkin pie!
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
2. Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Yields 6 servings, about 2/3 cup each.
Nutrition per serving: 151 calories; 4 g fat (3 g saturated fat, 0g mono unsaturated fat); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 321 mg sodium; 369 mg potassium
Nutrition bonus: Vitamin A (190% daily value), Vitamin C (20% dv).
Exchanges: 2 starch, 1 fat.
Carbohydrate servings: 2.
Interested in a vegan mashed potato recipe? See Vegan Pink Mashed Potatoes with Ginger and Cardamom.
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