1 1/2 small sweet potatoes, peeled and cut into 1-in pieces
Mashed Sweet Potato and Carrots
1 lb carrots, cut into 1-in pieces
Kosher salt and pepper
1/2 cup unsweetnened vanilla almond milk
3 Tbsp whipped butter
1 tsp cinnamon
Place vegetables in a large pot, add enough water to cover by an inch, and bring to a boil. Add 3/4 tsp salt, reduce heat, and simmer until vegetables are tender, 15-20 minutes.
Drain, return to the pot. Cook on medium, stirring, until liquid has evaporated, 2 minutes.
Remove from heat; add almond milk, butter, cinnamon, and 1/2 tsp each salt and pepper, and mash until smooth. Serve sprinkled with thyme.
200 calories per serving…….Woman’s Magazine; 2019.
I might add this is very healthy; one of the good carbs; breaks down sugar slowly…….Brenda Ihle, A Health Connection