Ingredients2 large sweet potatoes, peeled and cut into chunks½ cup fat-free half-and-half cream¼ teaspoon ground cinnamon1/8 teaspoon ground red pepper¼ cup chopped and toasted pecans Directions
- Place potato chunks in medium saucepan and cover with water. Place on the lid; bring to a boil over high heat. Reduce heat to low and simmer potatoes for 15 minutes or until fork-tender. Drain and return to the pan.
- Add cream, cinnamon and pepper. Mash coarsely with potato masher. Top with the pecans before serving. Makes 4-6 servings.
Note: Smashed red skin potatoes are also great with meatloaf. Keep the skins on for the most fiber!!