Butter-Pecan Whipped Sweet Potatoes
Unlike, cubing and boiling the potatoes, baking or microwaving them retains the sweetness. Try plating the Maple-Glazed Salmon on the bed of sweet potatoes for a little gourmet flair.
• 4 sweet potatoes (about 2 pounds)
• 1 1/2 tablespoons butter
• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• 1/4 cup chopped pecans, toasted
Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.