Thanksgiving is days away so I thought why not share with you a couple of my favourite sweet potato recipe variations, that are sure to give your turkey dinner an additionally delicious and macro friendly touch!
Garlic Sweet Potato Mash
Macros: Fat: 3.5 g • Carb: 27 g • Fiber: 3 g • Protein: 3 g
Sugar: 1 g
Sodium: 27 mg (without salt)
- 2 lbs (4 medium) sweet potatoes, peeled & cubed
- 1 tbsp butter
- 3 cloves garlic, crushed
- 1/2 cup 1% milk
- 2 tbsp light sour cream
- salt and fresh cracked ground pepper, to taste
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.
Meanwhile, melt butter and sauté garlic until lightly golden.
Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy.
Adjust salt and pepper to taste.
Maple Roasted Sweet Potatoes
Serving size: about 1/2 cup
Macros: Fat: 2g • Carb: 18g • Protein: 1g • Friber: 2g
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Preheat oven to 400 °F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.