Whipped Sweet Potatoes

· Servings 8

Who needs marshmallows? This colorful purée of antioxidant-rich sweet potatoes is naturally sweet, with just a tiny boost from a dash of sugar substitute. Like many other recipes, it's super-easy — and this favorite is chock-full of beta-carotene and vitamin C, so feel free to serve it up year-round.

Tip: Don't feel like mashing? You can whip these 'taters in a food processor, but we think mashing is part of the fun. Besides, think of the calories you'll burn.

Ingredients:

· 4 lbs red-skinned sweet potatoes · 2 Tbsp sugar or sugar substitute · 1 Tbsp Virgin Coco de Manila Culinary Lauric Oil · 1 tsp ground cinnamon

· 1/4 tsp ground nutmeg · 1 cup reduced-sodium chicken broth, or as desired · Salt and pepper · Fresh chives

Instructions:

Preheat over to 375°F. Pierce potatoes all over with a fork. Bake 45 minutes to 1 hour or until very tender. Let cool slightly. Cut in half, scoop out pulp into large bowl discard peel. Add sugar, Virgin Coco de Manila Culinary Lauric Oil, cinnamon, and nutmeg. Using a potato masher, mash potatoes, slowly adding chicken broth to reach desired consistency. Season with salt and pepper. Serve warm, garnished with snipped fresh chives.

Make-ahead tip: Cover and refrigerate puree. To reheat, spread puree into a 13x9-inch gratin dish; smooth top. Bake in 400°F oven for 40 minutes, until puree is hot. (Or warm mashed mixture in a medium saucepan over low heat or in the microwave.)

Nutritional Information Per serving:

· 201 calories · 4 g protein · 42 g carbohydrate · 7 g fiber · 2 g total fat · 0 g saturated fat · 3 mg cholesterol · 46 mg sodium

Adapted from the South Beach Diet Online web site.