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Skinny Mashed Sweet Potatoes

by Antoinette Tan (follow)
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My grandma told me that the sweet potatoes she had grown in her garden bed were what kept her alive when the Japanese were in Singapore during World War 2.

There are two types of this tuber – one comes in bright orange, the other in plain cream – but whatever its colour, the creamy sweet potato offers a sweet and nutty flavour, which perfectly complements both sweet and savoury dishes! Bake, roast or mash them to bring out their best.

Add to that its high fibre and rich vitamin A, C and B6 content, the sweet potato is a God-send, wartime or not.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 side servings

2 small sweet potatoes
1½ tablespoon greek yoghurt
1 tablespoon honey
Dash of cinnamon
Freshly cracked pepper
Pinch of sea salt

Peel and cube sweet potatoes.
Boil them in a pot of water for about 15 minutes or until tender.

Drain sweet potatoes from water and set aside.

In a bowl large enough to mash your potatoes in, combine all other ingredients.

Add potatoes to the mixture and mash until smooth.

Use an ice-cream scoop to dish out the mashed sweet potatoes as your side dish, or as a gluten-free, low-carb replacement.

#Sweet Potatoes
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