Directions:
- Boil (salted water) or roast the sweet potatoes (400 F tossed in a little oil) until tender (usually about 20 minutes for boiling, 30 for roasting).
- Place in a mixer with the potato, 2-3 T butter, and about 3-4 T cream. Cream the mixture. Add more cream and butter to reach the desired consistency. Season to taste with Salt and White pepper.
- Alternative: Try adding 1 tsp fresh thyme leaves.
- I've served this to accompany pan crisped duck breast confit with blackberry sauce and mushroom infused wild rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.96 Kcal (377 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 9.91mg | 3% | |
| Sodium | 42.25mg | 2% | |
| Potassium | 239.45mg | 5% | |
| Total Carbs | 13.61g | 5% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.31 Kcal (458 kJ) | ||
| Calories from fat | 37.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 5% | |
|---|---|---|---|
| Cholesterol | 12.04mg | 3% | |
| Sodium | 51.34mg | 2% | |
| Potassium | 290.95mg | 5% | |
| Total Carbs | 16.54g | 5% | |
| Sugars | 3.16g | 10% | |
| Dietary Fiber | 2.37g | 8% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 1.8mg | 2% | |
| Vitamin A | 0.8mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 43.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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