Ingredients for Autumn Spiced Sweet Potatoes South Beach
- 4 medium sweet potatoes
- 1/2 cup low-fat buttermilk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- Allspice
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
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How to Make Autumn Spiced Sweet Potatoes South Beach
- Preheat oven to 200°F (93°C).
- Chop sweet potatoes into 1-inch chunks.
- Bring a large pot of water to a boil. Add sweet potatoes and cook until easily pierced with a fork (about 15-20 minutes).
- While sweet potatoes are boiling, toast pecans on a rimmed baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Stir halfway through.
- Drain the cooked sweet potatoes thoroughly.
- Return the sweet potatoes to the pot. Stir in buttermilk, butter, cinnamon, nutmeg, cloves, ginger, salt, and pepper.
- Mash the sweet potatoes using a hand mixer or immersion blender until smooth and creamy.
- Transfer mashed sweet potatoes to a serving dish. Top with toasted pecans.
- Serve immediately or keep warm in the preheated 200°F (93°C) oven, uncovered.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
5g
Carbs
7g
