When incorporating starchy vegetables into your diet, this sweet and tasty side dish is a great addition.
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1 sweet potato
3 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
¼ teaspoon sea salt
¼ teaspoon ground black or white pepper
¼ teaspoon granulated garlic
- Peel the potato and cut into small cubes. Place 2 to 3 cups of water in a large pot (4 to 5 quarts) with a steamer insert over medium-high heat. Cover and bring the water to a boil. When steam is escaping from under the lid, add the potatoes and steam until completely tender when pierced with the tip of a sharp knife, 4 to 5 minutes.
- Drain the potatoes and water, then place the potatoes back into the hot, dry pot. Add the butter, rosemary, salt, pepper, and garlic. Whip with a hand mixer until the potatoes are as smooth or lumpy as you like. You can also use a potato masher or ricer.
Nutritional analysis (per serving)
Makes 4 servings.
Fat 10 g
Saturated Fat 8 g
Cholesterol 25 mg
Fiber 4 g
Protein 2 g
Carbohydrate 25 g
Sodium 300 mg
— Recipe courtesy of Mark Hyman, MD