Let me preface this recipe by saying, I’m not a chef. Far from it. In posting my recipes all I want to do is give my readers quick and healthy choices for the whole family.
That being said, my family and I love sweet potatoes. Normally we just bake ’em, sprinkle some cinnamon on top and devour. Lately, we’ve been a little burnt out so I decided to mix it up a bit. You’ll notice in this recipe I have butter. I like butter. Scratch that, I LOVE butter, and I think it’s a-ok if used sparingly. And not that fake or low fat butter- if you’re gonna use butter, use the real stuff.
*4 sweet potatoes- (about 4 cups worth when mashed)
*1/2 cup Stonyfield Vanilla Non-Fat Greek Yogurt
*1 tbsp butter
*1 tsp cinnamon
*1 packet stevia
*Himalayan Pink Salt to taste
1. Preheat oven to 350 degrees.
2. Pierce sweet potatoes several times with fork tines
3. Place on baking sheet and cook for 45 minutes or until mashable.
4. Take out sweet potatoes and throw them in the mixer immediately. Add in all other ingredients and whisk until fluffy.
Easy and delicious. Here’s a typical plate for the family and I- starch, veggie and protein. These easy zucchini chips can be found here but I replaced the oil with low-fat milk.
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