3 (9-ounce) sweet potatoes scrubbed clean, with peel
1 medium ripe banana
1 tablespoons butter or margarine
2-4 tablespoons milk
½ teaspoon Celtic sea salt (or other salt of choice)
4 tablespoons honey roasted sliced almonds
DirectionsPierce the sweet potato skin 5-6 times with a fork.
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The sweet potato is done when the thin skin puffs to a crisp finish, the inside will be tender and moist. Once cooked allow the sweet potatoes to cool before handling.
Meanwhile mash the banana and add to a large bowl. Once the potatoes are cool enough to handle, peel them and add the sweet potato flesh to the large bowl with butter, milk and salt. Beat with a mixer or mash with a masher until smooth.
Top with honey roasted almonds.
Yield: 6 servings (serving size: 1/2 cup)
Nutrition Breakdown: Calories 130, Fat 5g, Cholesterol 5mg, Sodium 160mg, Carbohydrate 20g, Fiber 3g, Protein 3g.
Diabetes Exchanges: 1 Starch, 1 Fat