Cinnamon Sweet Potatoes with Vanilla

I was looking for a healthy side dish to concentrate around for a Tuesday evening meal. Whole Foods was out of regular pork tenderloin but had pre-marinaded cranberry and port wine tenderloin, so when I found this sweet potato recipe in Prevention's Best Weight Loss Recipes I thought they would be a perfect pair. This was very easy to make and the added flavors are a perfect compliment to the sweet potatoes natural flavoring. This recipe yields 8 servings with 125 calories, 3g protein, 25g carbs, 3g fiber and 2g fat.

Grocery List:

• 3 lb sweet potatoes, peeled and cut into 3" chunks
• 1 cup reduced-sodium chicken broth
• 1/2 tsp ground cinnamon
• 2/3 cup fat-free milk
• 1 tbsp butter
• 1 tsp vanilla extract
• 1 tsp cloves

Put the potatoes and broth in a large pot and bring to a simmer over medium hear. Cook until potatoes are fork-tender, about 25 minutes. I boil my potatoes with the skin on, then easily peel the skin back once softened. Once soft, drain, peel and set in a bowl.

Add the cinnamon, milk, cloves and butter to potatoes. Whip the orange taters with a hand mixer until smooth. Add the vanilla extract and season with salt.

Served with steamed broccoli and cranberry port pork tenderloin. Perfection.