Friday, March 23, 2012


1 1/2 lb (approx. 5 cups) sweet potatoes, peeled and quartered
2 tbsp Reduced-Fat Zesty Italian Salad Dressing
1 tbsp dried onion flakes
1/2 cup Light Sour Cream
1 tbsp brown sugar
ground cinnamon for garnish

Cook the potatoes in boiling water in a large saucepan for 10 minutes or until they are fork tender.  Pour into a colander to drain.

Using the same saucepan, over medium heat, heat the salad dressing; add the onion flakes.  Return the sweet potatoes to the saucepan and mash lightly.  Add the sour cream and brown sugar; cook until heated through, stirring constantly.

Garnish with a sprinkling of ground cinnamon before serving.
Shown here served with roast beef.

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