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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: Peel potatoes and chop into medium-sized chunks. Cover with water in a large pot and boil until pieces are easily pierced with a fork - approximately 25 minutes. While sweet potatoes cook, toast pecans on a cookie sheet or in the microwave. Remove sweet potatoes from water. Add buttermilk, margarine, and spices and mash together. With a hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200 F oven.
| Ingredients:
1 Ounce(s) sugar substitute, brown
1/8 chocolate pudding mix
417/10000 Ounce(s) kosher salt
1/4 Tablespoon(s) trans-free tomato concentrate, double-strength
137/4377 Quart(s) low-fat buttermilk
1/2 sweet potato
13/625 Ounce(s) Allspice; |
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