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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe in the diabetes and you magazine. This is a recipe that I am saving to try on Thanksgiving. that is when I will post the pic to this dish. Ingredients:
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces |
2 meduim carrots, peeled and cut into 1- inch pieces |
1/4 cup evaporated skim milk |
1 1/2 tbsp reduced fat margarine |
1/2 tsp salt (optional) |
1 tbsp brown sugar |
2 tbsp orange juice |
1/8 tsp ground nutmeg |
Directions:
1. Place the sweet ptatoes and carrots in a large saucepan. Cover with cold water; bring to a boil, lower heat, and simmer until the vegetabless are very tender, about 15 to 20 minutes;drain.
2. Return vegetables to the pan; add milk, margarine, salt, brown sugar, orange juice and nutmeg.
3. Mash the potato mixture over low heat
4. Then whip the potatoes to the desire consistency.
5. Serve immediately
6. ============================================
7. Per Serving:
8. 140 Calories
9. 28g Carbohydrates
10. 3g protein
11. 2g fat
12. 0 g saturated fat
13. 2g fiber
14. 58mg sodium
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