Boil sweet potatoes for about 20 to 30 minutes on medium-high or until soft. Drain and let cool for a minute so not to burn yourself when peeling. I just cut them slightly along side befor placing them in the pot so that I can just peel them right off with a paper towel. Cut the little edges off as they don''t taste nice, add salt, cayenne, fresh ground nutmeg and butter. With a hand-held blender, blend until the consistency is creamy and and all lumps are gone.
This is an excellent side-dish!
Note: Do not microwave sweet potatoes instead of boiling them. They will turn out very dry and the dish will not work.
Also, you can pre-boil your sweet potatoes and save them in the refrigerator for a couple of days in a freezer bag, and then prepare them as above.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 45.8mg||14 %|
|Sodium 2382.4mg||82 %|
|Potassium 397.6mg||10 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 17.6g|
|Protein 2.1g||3 %|
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Calories per serving: 247
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