This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Every cloud has its silver lining but it is sometimes a little difficult to get it to the mint."
-Don Marquis, Writer
I love plain mashed yams, but the hint of peppermint makes these sweet and savory and a bit spicy.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 50 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|6 large||fresh mint leaves (minced)|
|1 tsp||unsalted butter|
|2 Tbsp||reduced fat sour cream|
|1 tsp||maple syrup|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Place the yams in the oven and roast for about 40 minutes.
Remove the yams and place in a bowl with the salt, mint, butter, sour cream, maple syrup and pepper.
Using a fork, mash the yams until smooth and blended with the other ingredients.
Serving size: about 1 1/2 cups
|Calories 231||Calories from Fat 35|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 47g||16%|
|Dietary Fiber 6g||23%|
|Vitamin A 8%||Vitamin C 40%|
|Calcium 6%||Iron 5%|
|Vitamin K 3 mcg||Potassium 1196 mg|
|Magnesium 31 mg|