Directions:
- Preheat oven to 400ºF.
- Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
- When cool, remove and discard skin; chop potatoes.
- Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
- Set potato mixture aside.
- Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
- Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
- Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
- Cook, stirring, until heated through, about 5 minutes more.
- Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
- 4 Points yields about 1 cup per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.64 Kcal (664 kJ) | ||
| Calories from fat | 40.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 1% | |
| Sodium | 448.83mg | 19% | |
| Potassium | 309.14mg | 7% | |
| Total Carbs | 22.16g | 7% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 186.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 71.6 Kcal (300 kJ) | ||
| Calories from fat | 18.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 7% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 1% | |
| Sodium | 202.58mg | 19% | |
| Potassium | 139.53mg | 7% | |
| Total Carbs | 10g | 7% | |
| Sugars | 4.45g | 39% | |
| Dietary Fiber | 1.06g | 9% | |
| Protein | 2.73g | 12% | |
| Vitamin C | 3.4mg | 13% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.4mg | 4% | |
| Calcium | 84.3mg | 19% | |
* 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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