Monday, March 7, 2011

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.

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