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Nutrition Facts
Nutrition facts per serving:
- Calories 134
- Protein(gm)2
- Carbohydrate(gm)20
- Fat, total(gm)5
- Cholesterol(mg)5
- Saturated fat(gm)2
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)6
- Vitamin A(IU)12050
- Vitamin C(mg)5
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)12
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)163
- Potassium(mg)341
- Calcium(DV %)40
- Iron(DV %)1
*Percent Daily Values are base on a 2,000 calorie diet
Sweet Potatoes with Orange and Ginger
Makes:
12
servings
Serving size:
2/3 cup
Prep:
30 mins
Cook: 25 mins
Cook: 25 mins
Ingredients
- 8 medium sweet potatoes (about 4 pounds), peeled and cut up
- 1/2 - 3/4 cup fat-free milk
- 2 tablespoons butter, softened
- 1 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 2 tablespoons finely chopped crystallized ginger (optional)
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped pecans, toasted
Directions
In a 4- to 5-quart Dutch oven cook potatoes in enough boiling, salted water to cover for 25 minutes or until tender. Drain and return to Dutch oven.
Add 1/2 cup of the milk and butter. Use a potato masher or electric mixer to combine mixture until smooth. Add orange peel, orange juice,crystallized ginger if using, brown sugar, salt, ground ginger, and pepper; mash until well combined. Stir in enough remaining milk to make desired consistency.
Transfer to a serving bowl. Top with pecans.
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