Autumn-Spiced Sweet Potatoes
"This recipe is great for Thanksgiving with ham! Yummy and low in fat."
- Ready In:
- 30mins
- Ingredients:
- 9
- 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
- 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.
- 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.
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RECIPE SUBMITTED BY
Our nickname comes from eloping. We have been married since January 1, 1999. :o)
We live in south central Michigan in a little village of approx. 800. J works for a corrugated carton manufacturer. T works for a plastics company that specializes in automotive parts.
We both are active in church activities-women's and men's ministries, projectionist, missions director for next year, etc.
We have two children and three grandchildren, ages 3-6. We adore having them visit but ready for them to go home too! LOL Actually son and oldest grandson lives with us until summer 2006.
We have decided this summer to become healthier - we have starting working out and eating high protein-good carbs. It's been awesome to see the results and we decided to share a few recipes. :o)
We serve an awesome God and try to live the best we can for Him and His glory.
Blessings to all of you!
