Whipped Sweet Potatoes

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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Who needs marshmallows? This colorful puree is satisfyingly sweet, super-easy, and chock-full of beta-carotene and vitamin C.


  • 4 pounds potato(es), sweet
  • 2 tablespoon sugar substitute
  • 1 tablespoon oil, olive, extra-virgin
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • broth, chicken, less sodium
    to desired consistency
  • salt
    to taste
  • pepper, black ground
    to taste
  • chives, fresh


  • 1

    MAKE-AHEAD:Cover and refrigerate puree. To reheat, spread puree into a 13" x 9" gratin dish; smooth top. Bake in 400°F oven for 40 minutes, until puree is hot. (Or warm mashed mixture in a medium saucepan over low heat or in the microwave.)

  • 2

    Preheat oven to 375°F. Pierce potatoes all over with a fork. Bake 45 minutes to 1 hour or until very tender. Let cool slightly.

  • 3

    Cut in half, scoop out pulp into large bowl, and discard peel. Add sugar substitute, oil, cinnamon, and nutmeg. Using a potato masher, mash potatoes, slowly adding chicken broth to reach desired consistency. Season with salt and pepper.

  • 4

    Serve warm, garnished with snipped chives.

Tip:Don’t feel like mashing? You can whip these in a food processor, but we think mashing is part of the fun. Besides, think of the calories you’ll burn.

Nutritional Information Amount Per Serving
  • Calories201
  • Total Fat2g
  • Saturated Fat0g
  • Sodium46mg
  • Carbohydrates42g
  • Dietary Fiber7g
  • Protein4g
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