- 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.