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Citrus-Ginger Mashed Sweet Potatoes
Yield: 20 servings, 1/2 cup each
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trial recipe |
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full recipe |
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For 4 servings: |
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For 20 servings: |
| ingredients |
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weights |
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measures |
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weights |
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measures |
| Fresh sweet potatoes, peeled, cubed |
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1 lb. + 4 oz. |
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- |
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6 lb. + 4 oz. |
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| Fat free liquid creamer |
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3/4 oz. |
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1-1/2 Tbsp. |
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4 oz. |
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1/2 cup |
| Unsalted butter, softened |
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- |
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1 Tbsp. |
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2-1/2 oz. |
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1/3 cup |
| Lime juice |
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- |
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1-3/4 tsp. |
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1-1/2 oz. |
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3 Tbsp. |
| Fresh gingerroot, peeled, grated |
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- |
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1-1/4 tsp. |
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2 Tbsp. |
| Grated orange peel |
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- |
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1 tsp. |
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- |
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1 Tbsp. |
| BAKER'S ANGEL FLAKE Coconut, toasted |
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- |
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1 Tbsp. |
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1-1/4 oz. |
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1/3 cup |
| Serve With: |
| Pork Tenderloin with Onion Relish |
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Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain. Place in 12-qt. bowl of electric mixer fitted with paddle attachment.
Beat potatoes on medium speed 1 to 2 min. or until smooth. Add liquid creamer, butter, lime juice, ginger and orange peel; mix until well blended.
Spoon potato mixture into pastry bag fitted with large star tip. Pipe 1/2-cup portions onto serving plates. Sprinkle each with 3/4 tsp. of the coconut.
Nutrition Bonus:
The sweet potatoes in this tasty side dish are a good source of both dietary fiber and vitamin C. And, as a bonus, they are also rich in vitamin A!
Nutrition Information Per Serving: 150 calories, 3.5g total fat, 2.5g saturated fat, 10mg cholesterol, 30mg sodium, 27g carbohydrate, 4g dietary fiber, 9g sugars, 2g protein, 410%DV vitamin A, 25%DV vitamin C, 6%DV calcium, 6%DV iron.
Exchange: 1-1/2 Starch, 1/2 Fat
Dietary Exchanges (or Exchange Calculations) based on Exchange Lists for Meal Planning
©2003 by the American Diabetes Association and the American Dietetic Association. |