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Add a photoServings: 10
Ingredients
- 4 med -size sweet potatoes
- 3/4 c. Butter or possibly margarine, divided
- 1 tsp Grnd cardamom
- 6 med -size yukon gold potatoes, peeled and quartered
- 1/2 c. Lowfat sour cream
- 1 tsp Dry thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 c. Lowfat milk, up to 1/2 Garnish: fresh thyme sprigs
Directions
- Cook sweet potatoes in boiling water to cover 45 min or possibly till tender.
- Drain, cold, and peel.
- Beat sweet potatoes, 1/2 c. butter, and cardamom at medium speed with an electric mixer till smooth. Set aside.
- Cook gold potatoes in boiling water to cover 10 min or possibly till tender.
- Drain.
- Beat gold potatoes and remaining 1/4 c. butter at medium speed with electric mixer till mashed. Add in lowfat sour cream and next 3 ingredients, beating till smooth. Add in lowfat milk, 1 Tbsp. at a time, beating till desired consistency.
- Drop alternating heaping Tbsp. of potato mixtures into a lightly greased 13- x 9-inch baking dish. Swirl gently with a knife.
- Bake, covered, at 325 for 30 min or possibly till thoroughly heated. Garnish, if you like.
- Makes 10 servings. Kathy Hunt, Dallas, Texas
- Notes: Potatoes may be covered and refrigerated for 24 hrs or possibly frzn up to 2 weeks. Thaw frzn potatoes in refrigerator; bake at 325 for 1 hour or possibly till thoroughly heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 10 servings | |
| Calories 148 | |
| Calories from Fat 142 | 96% |
| Total Fat 16.16g | 20% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 343mg | 14% |
| Potassium 34mg | 1% |
| Total Carbs 0.91g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.73g | 0% |
| Protein 0.63g | 1% |
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