Mashed Sweet Potatoes

Mashed sweet potatoes offer a tasty and colorful alternative to plain mashed potatoes. This low-fat side dish calls for healthy canola oil.

Mashed Sweet Potatoes
Servings: 2 Prep 5 mins Cook 13 mins


  • 1 large sweet potato (about 3 /4 pound), cut into 1-1/2-inch chunks
  • 1 teaspoon canola oil
  • 1 medium-size onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch ground cloves

Make It

1. 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. 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. 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.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 232, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 49, fiber (g): 5, pro. (g): 4, sodium (mg): 607, Percent Daily Values are based on a 2,000 calorie diet.