Crispy Sage Mashed Sweet Potatoes
Sweet potatoes—white sweet potatoes, in particular—have a creamy texture when cooked and mashed. The sage in this recipe offsets the sweetness of the potatoes.
Makes 2 servings
1 small sweet potato, baked
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
6 to 8 sage leaves, chopped
Wrap the sweet potato in foil. Bake at 450 F for 45 minutes. Let cool slightly, then remove the peel and mash the sweet potato with the salt and black pepper. In a small pan over medium heat, toast the sage leaves until they start to get crispy. Sprinkle the sage over the mashed sweet potatoes.
Optional: If you would rather not turn on your oven, simply steam or boil the sweet potato until it is soft.
Core Concepts: Crispy sage makes a great topping for pastas, enchiladas, and any other dish with a deep flavor. Use sparingly.
Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.
Per serving: Calories: 112; Protein: 2 g; Carbohydrates: 26 g; Sugar: 5 g; Total Fat: 0.1 g; Calories from Fat: 0.8%; Fiber: 4 g; Sodium: 342 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.