Guess what? The CB’s are getting older and we’re looking to eat healthier. On our list- mashed sweet potatoes. Low in fat, high in Vitamin A and a great source of fiber, we’re adding them to our menu (doesn’t hurt that they are great for blood sugar and have anti-inflammatory properties as well) . Unfortunately, we’ve always loved them slathered in butter and syrup (the K-Man not me). So I set out to find a healthier version.
It was important that it had taste (who likes bland food?) and that the recipe would not only hold in the fridge if I made a batch to eat later but taste the same out of the freezer. Twelve+ years ago I made all of Rosie’s baby food, and I just happened to remember that sweet potatoes were easy to pull out of the ice cube tray and heat back up. So I thought, why can’t we create adult version that we can take out as snacks? Or if someone wanted a “bad” potato (aka plain baked one), that there’d be an individual serving. Brilliant, right?
Most mashed sweet potato recipes call for heavy dairy which doesn’t freeze well. So, I decided to start with chicken stock and then taste (if you’re a vegetarian, you could also use veggie stock). It needed just a little Umph so I added the cream cheese. And, the fatty food lover in me just had to have a pat of butter (It’s so little compared to the sweet potatoes that I don’t think it counts. And, if it does it’s very little calories or bad fat). I fed them to the K-Man and he actually ate them. Then I froze them to try it out.
Guess what? It worked. So whenever we’re hungry we can just grab a cube instead of some carb-loaded snack. Hope you enjoy!
- Five sweet potatoes
- 1/4 cup low sodium chicken stock
- 1 tbs butter
- 2 tbs whipped cream cheese
- Pierce the sweet potatoes, wrap them in foil and bake them in a 400 degree oven until done. Let them cool slightly. Peel them and place them in a large bowl. Add the chicken stock, butter and cream cheese. Blend well with a hand mixer or immersion blender. Serve warm.
- This recipe can also be frozen as single portions in an ice cube tray. When solid, pop them out and store in an air-tight container or bag. Can be reheated on a stovetop on low or in a microwave.