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

Thyme

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