I've never made a secret of the fact that I love sweet potatoes. Before I began a healthier way of eating, I loved them with tons of butter and brown sugar. Every holiday, I made them mashed with butter and sugar and topped with either marshmallows or bourbon- pecan topping.
Now, I pretty much just eat them plain. Or with a bit of sea salt.
I was given this dish when I went away on a blogger event in January, and I loved it so much that I snagged the recipe. I made it tonight to go with pot roast, and it was just as yummy as I remember.
4 cups V-8 V fusion Acai Mixed Berry juice
1 T packed light brown sugar
1/4 cup non fat sour cream
Heat the potatoes and the juice in a 4 qt saucepan over medium-high heat until boiling. Reduce the heat to low. Cover and cook for 10 minutes (I think it took more like 20 in my house) until potatoes are tender. Drain, reserving the juice. Mash the potatoes with the brown sugar and sour cream and 1/4 cup of the juice. Add the remaining juice as needed until potatoes are the desired consistency.
Makes 12 servings
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 83 mg
Total Carbohydrates 30 g
Dietary fiber 3 g
Protein 2 g