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.
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.
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