Do you love sweet potatoes? I love them simply baked until they’re sweet and sticky. But this recipe for Creamy Mashed Sweet Potatoes is an equally delicious, yet different, way to enjoy sweet potatoes. And I bet you won’t mind dirtying the extra bowl for something this good. There’s something dreamy about this dish. So much so that I’ve even stirred leftovers into my morning oatmeal. I think you’re going to like this.
- 2 lbs - cooked and peeled sweet potatoes
- 1/2 cup - soy milk, plain and unsweetened
- In a food processor, blend the sweet potatoes and soy milk until creamy and light colored. Salt to taste. Heat before serving if the sweet potatoes were refrigerated.
Nutrition (per serving): 207 calories, 89% calories from carbohydrates, 9% calories from protein, 2% calories from fat, 7.3g fiber.