Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Olive oil

  2. 3 oz 85g Shallots - cut 1/4" pieces

  3. 2 Water

  4. 1 lb 454g / 16oz Fresh sweet potatoes - peeled, and Diced into 1" pieces

  5. 1 teaspoon 5ml Salt

  6. 1/4 cup 59ml Evaporated skim milk

  7. 2 tablespoons 30ml Margarine

  8. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  9. 1/4 teaspoon 1 1/3ml Cinnamon or nutmeg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the olive oil in a pan over medium-high heat. Add the shallots and cook until they turn golden, about 3 to 5 minutes. Remove from the pan and set aside. In a medium pot, bring the water to a boil. Add the sweet potatoes and the salt. Return the water to a boil and cook for 10 to 15 minutes, or until the potatoes are tender. Drain the water. Using an electric hand mixer, combine the sweet potatoes, half of the cooked shallots, and the remaining ingredients until they are thoroughly mixed. Serve immediately with the remaining shallots as a garnish. This recipe yields 8 servings. Serving size: 1/8 recipe. Exchanges Per Serving: 1 Starch, 1/2 Fat. Nutrition Facts: Calories 93; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 53mg; Carbohydrate 14g; Dietary Fiber 2g; Sugars 6g; Protein 2g.


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