6
Serves
Preparation time: 20 minutes
Cooking time: 12 to 15 minutes
Like French fries, mashed potatoes can be blood sugar nightmares—but not if they’re made from sweet potatoes, one of our favorite Magic foods. In this dish, fresh citrus and ginger provide delicious accents. Reducing the orange juice enhances its natural sweetness, while just a touch of butter provides exceptional enrichment with a minimum of saturated fat. This puree makes a superb holiday side dish, but it is also easy enough for simple weeknight suppers. Try it with chicken, turkey, or pork tenderloin.
1 1/2 pounds (700 grams) sweet potatoes (2 medium-large), peeled and cut into 1 1/2- to 2-inch (4- to 5-centimeter) chunks
1 1/4 cups fresh orange juice (4 oranges)
1 tablespoon grated fresh ginger
1 garlic clove, minced
2 teaspoons unsalted butter
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1. Place the sweet potatoes in a large saucepan, add enough water to cover, and bring to a boil. Reduce heat to medium, cover, and simmer until the sweet potatoes are tender, 10 to 12 minutes.
2. Meanwhile, combine the orange juice, ginger, and garlic in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the juice is reduced to 3/4 cup, 5 to 8 minutes. Remove from the heat, add the butter, and stir until melted.
3. When the sweet potatoes are tender, drain them and return to the saucepan. Mash with a potato masher or portable electric mixer. Gradually add the reduced orange juice mixture, stirring with a wooden spoon or beating at low speed with the electric mixer. Season with the salt and pepper. One serving is 1/2 cup. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
Per serving: 116 calories, 2 g protein, 24 g carbohydrates, 3 g fiber, 2 g total fat, 1 g saturated fat, 130 mg sodium.