Mashed Sweet Potatoes
- 1 of 3 In a medium-size saucepan, cover sweet potato chunks with cold water and bring to a boil over high heat. Boil for 13 minutes, or until potatoes fall apart when pierced with a fork. Drain and set aside.
- 2 of 3 While potatoes are cooking, heat canola oil in a medium-size nonstick skillet. Add onion and cook for 8 minutes, or until deep, golden brown.
- 3 of 3 Place potatoes and onions in a food processor with the salt, pepper and cloves, and pulse until almost smooth. Can be made up to a day ahead; cover and refrigerate until ready to serve. Reheat gently in microwave oven.
Servings Per Recipe: 2
Per Serving: 3 g Fat, total, 5 g fiber, 0 g sat. fat, 0 mg chol., 607 mg sodium, 232 kcal cal., 4 g pro., 49 g carb.