Ingredients
- 4 medium sweet potatoes, peeled and chopped
- 5 garlic cloves, peeled
- 3 tablespoons fat-free sour cream
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 teaspoon dried sage or thyme (or 1 tablespoon fresh, chopped)
Directions
- Combine the potatoes and garlic in a large saucepan; add enough cold water to cover.
- Bring to a boil; reduce the heat and simmer until potatoes are tender, about 20-30 minutes.
- Drain, reserving ¾ cup of the cooking liquid.
- Mash the potatoes and garlic in the saucepan.
- Stir in the sour cream, oil, salt and pepper.
- Gradually stir in some of the cooking liquid, 2 or 3 tablespoons at a time, until the potatoes become creamy. (A hand mixer works well if you have one.)
- Sprinkle with thyme or sage, if desired.
Variations & Tips
- Use red-skinned potatoes in place of sweet potatoes.
- Leave the skin on the potatoes for extra vitamins, minerals, and fiber!
- Instead of sour cream, use nonfat, plain Greek yogurt for extra protein.
Nutrition Facts
YIELD: 4 servings (about 3/4 cup per serving)
Calories: 143 per serving, Carbohydrates: 25g, Fiber: 4g, Sugar: 8g (0g added sugar), Protein: 2.7g, Fat: 4g, Saturated fat: 0.7g, Cholesterol: 1mg, Sodium: 90mg
SOURCE: adapted from Weight Watchers