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Mashed Sweet Potatoes (Module 6)

Servings

4

Serving size

1/2 cup
COOKING TIME
30 minutes

This recipe can be multiplied and mashed yams keep well. Reheat gently.

Mashed Sweet Potatoes (Module 6)

Ingredients

3 quart Water
1 pound Sweet potato (peeled and cubed)
1/4 tsp. Salt
1 Tbsp. Unsalted butter
1 to taste Black pepper
1/4 cup Nonfat Greek Yogurt

Instructions

Fill a large pot with water and bring to a boil.

Add the sweet potatoes and boil until they are soft, about 15 minutes.

Drain the sweet potatoes into a medium mixing bowl and add the salt, pepper, butter, and yogurt.

Mash with a fork or potato masher until smooth. As you are mashing, slowly add in the milk. Do not overmash or the yams will become pasty.

Serve warm.
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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free.

Sodium

This is a low sodium recipe.

"By the time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants—potatoes, tomatoes, sunflowers, eggplants, avocados, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, a whole slew of beans and squashes, four types of chili peppers, and chocolate, among rather a lot else—not a bad haul. It has been estimated that 60 percent of all the crops grown in the world today originated in the Americas."

Bill Bryson, At Home: A Short History of Private Life