Ginger Sweet Potato Puree
(makes 4 servings)
1 1/2 pounds (720 g) sweet potatoes
1/4 cup (60 ml) skim milk
1/2 teaspoon (2.5 ml) grated peeled fresh gingerroot
butter flavored refrigerated cooking spray
- Peel the potatoes and cut into 1 inch pieces. Boil in water to cover for 15 minutes or until the potatoes are very tender. Drain the potatoes.
- Mash the potatoes by hand or in a food processor. Mix in the milk and fresh ginger. Place in a oven proof bowl and coat with cooking spray. Can be placed in warm oven to hold for serving.
Per serving: 176 calories (0 g from fat), 3 g protein, 0 total fat (0 saturated fat), 44 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 67 mg sodium
Diabetic exchanges: 3 carbohydrate (bread/starch)