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Categories:
sweet potato low-fat buttermilk trans-free margarine kosher salt white pepper nutmeg allspice Splenda sugar substitute pecans
Viewed: 27 - Published at: 3 years agoIngredients
- 12 lb sweet potato
- 2 tablespoons low-fat buttermilk
- 14 tablespoon trans-free margarine
- 14 teaspoon kosher salt
- 18 teaspoon white pepper
- 1 pinch nutmeg
- 18 tablespoon allspice
- 12 teaspoon Splenda sugar substitute
- 2 tablespoons chopped pecans (optional)
Method
- Peel and chop potatoes into medium-sized chunks.
- Cover with water and boil until pieces are easily pierced with a fork.
- While cooking potatoes, toast pecans on rimmed cookie sheet.
- Remove potatoes from water, add buttermilk, margarine and spices.
- Mash together.
- With a hand mixer or blender, whip potatoes until smooth.
- Transfer into serving dish and top with chopped pecans.
- Serve immediately or keep warm uncovered in a 200 degree oven.
