Back to our regularly scheduled post-Thanksgiving recipes. I came upon this recipe from Prevention magazine’s Twitter account. They tweeted it right before Thanksgiving and I knew I wanted to try it because it looked so simple. I added additional cinnamon and also some maple syrup to enhance the flavor some. They were creamy and good. I’m so glad I gave sweet potatoes a chance this year.
Cinnamon Sweet Potatoes with Vanilla
3 lb sweet potatoes, peeled and cut into approximately 3″ chunks
1 c reduced-sodium chicken broth
1/2 tsp ground cinnamon (I used about 1 tsp)
2/3 c fat-free milk “plus”
1 Tbsp butter
1 tsp vanilla extract
** I added about 1 Tbsp of maple syrup to the potatoes when mashing
Put potatoes and broth in large pot with tight-fitting lid and bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 25 minutes. Add cinnamon, milk, syrup and butter. Mash in food processor or with handheld masher until smooth. Add vanilla extract and season with salt and freshly ground black pepper to taste.