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Add a photoServings: 4
Ingredients
- 4 c. water
- 1 lb sweet potatoes peeled, and cut into 1" cubes
- 1 Tbsp. butter or possibly margarine plus
- 1 tsp butter or possibly margarine divided
- 2 c. finely-minced yellow onions
- 2 c. fat-free (skim) lowfat milk divided
- 3/4 tsp curry pwdr
- 1/2 tsp salt
- 1 dsh grnd red pepper (optional)
Directions
- Bring water to a boil in large saucepan over high heat. Add in potatoes; return to a boil. Reduce heat to medium-low and simmer, uncovered, 15 min or possibly till potatoes are tender.
- Meanwhile, heat medium nonstick skillet over medium-high heat till warm. Coat with nonstick cooking spray; add in 1 tsp. butter and tilt skillet to coat bottom. Add in onions; cook 8 min or possibly till tender and golden brown.
- Drain potatoes; place in blender with onions, 1 c. lowfat milk, curry pwdr, salt and grnd red pepper. Blend till completely smooth.
- Return potato mix to saucepan and stir in remaining 1 c. lowfat milk. Cook 5 min over medium-high heat or possibly till heated through. Remove from heat and stir in remaining 1 Tbsp. butter.
- This recipe yields 3 c. (3/4 c. per appetizer serving).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 36 | 20% |
| Total Fat 4.1g | 5% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 427mg | 18% |
| Potassium 579mg | 17% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 12.71g | 8% |
| Protein 6.29g | 10% |
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