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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 12 each sweet potatoes, or yams pricked all over with a fork
- 1/2 cup yogurt, plain nonfat
- 4 cups chicken broth substiture, defatted
- 2 1/4 pounds carrots
- 1/4 teaspoon cinnamon or mace, to taste
- 1 x salt and black pepper
Method
- Bake the sweet potatoes at 375 for 1.25 hrs or until soft.
- Let them cool to room temperature.
- Cook the carrots in the broth until tender 20 to 25 minutes Reserve 1/2 cup of broth.
- Scoop out the inside of the cooled potatoes into a large bowl.
- Add the carrots, 1/2 cup of broth, yogurt and cinnamon.
- Mash together and then put 1/2 in a food processor then do the other half.
- Mix together.
- Put in the oven for 15 minutes at 375 before serving.
- COMMENTS: The carrots help alleviate the sweetness of the potatoes.
- The food processor is not necessary if you have a good potato masher and the carrots are tender enough.
- This was a great dish to prepare the night before.
- Except that before serving you would need to put it in the oven for 30 minutes instead of 15 minutes.
