Mashed Yams

Servings = 4 | Serving size =about one cup

This recipe can be multiplied by 2, 3.

This recipe makes good leftovers and will keep well in the refrigerator for about 48 hours. Reheat gently.

1 quart	water
1 lb	yams
1 tsp	extra virgin olive oil
1 large	shallot
1/4 tsp	dried rosemary
1/4 tsp	salt
	fresh ground black pepper
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/4 cup	non-fat buttermilk
2 Tbsp	2% milk

Place the water in a large stock pot fitted with a steamer basket over high heat.

Add the cubed yams to the steamer basket and steam until they break slightly with a fork.

While the yams are cooking, place the olive oil in a small skillet over medium heat. Add the shallots and rosemary and cook gently until the shallots are softened.

Place the cooked yams together with the shallot and rosemary mixture in a bowl. Add the salt, pepper, spread and buttermilk and mash with a fork until smooth. Add the 2% milk slowly as the yams are mashed smooth.

The mashed yams can be reheated gently in a microwave.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 188 | Calories from Fat 37

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (5%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 1 mg (0 %) | Sodium 215 mg (9 %)

Total Carbohydrates 35g (12%) | Sugars 2g

Dietary Fiber 5g (19%) | Protein 3g

Vitamin A 14% | Vitamin C 35 % | Calcium 6% | Iron 4%

Vitamin K 6 mcg  | Potassium  1021 mg | Magnesium  31 mg