Being a Mom, I am a big believer in teaching family (and friends) to try new foods and to explore their palates.
For instance, a mashed potato recipe usually calls for white potatoes with lots of butter and cream. How about your consider making the next batch using sweet potatoes and getting the creaminess (and fiber) from beans, reduced fat feta and almond milk?
Also, seeing that it is the New Year, many think they have to give up comfort foods however, I prefer to think of it as a way to expand on our favorite comfort foods without expanding our waistlines.
By simply using the PureAlmond Unsweetened Milk (30 unthinkably low calories) instead of skim milk, which typically has 80 calories per serving, you are saving over 50 calories. Factor in that you are using reduced fat feta instead of regular feta, and adding the fiber of the beans, and you can see why this is a better mashed potato choice.
No pouting is allowed my friends as after you try this mashed sweet potato recipe, you will be writing me thank you cards.
Now you are thinking ‘Jen, where can I get some more absolutely wonderful recipes using PureAlmond Milk’ right? Right here on Facebook my friend!
Ingredients:
2 lbs. sweet potatoes, peeled and cubed
1 cup PureAlmond Unsweetened Milk
½ cup crumbled reduced fat feta
½ cup canned great northern white beans, rinsed
2 Tablespoons of chopped fresh parsley, dill or any favorite herb
Salt and fresh ground pepper, to taste
Directions:
1. Make a few small slits in each sweet potato and lightly wrap each one in a moist paper towel. Place them on a plate and microwave on high for 6 minutes. Check to see if they are soft and if not, microwave in 2 minutes increments until soft. Set aside to cool a bit.
2. Meanwhile, heat the PureAlmond milk over low heat, add in the feta and mash gently with a fork or potato masher. Remove from heat.
3. Add the beans to the feta-milk mixture and mash together. Scoop the inside of the potatoes into the feta-milk-bean mixture. Using a masher or hand-beater, beat the potatoes and milk mixture until well mixed and fluffy.
4. Fold in the parsley (or fresh herbs) and season to taste.
Disclosure: I was compensated by FitFluential LLC & Silk for this campaign. All opinions are my own.
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 8 comments… read them below or add one }
I always try sweet potatoes every Thanksgiving, and you know what? I’m still not a fan. Something about “sweet” and “potato” together weirds me out, no matter how old I get.
But! I’m totally willing to make this recipe with white, red, or any other kind of potato. I love beans and feta cheese, and never thought to substitute them for butter and cream in mashed potatoes. Thanks for sharing – I’ll definitely need to try this!
That looks soooo good!!! Thanks for sharing!
This is a really interesting way to make mashed potatoes!! I never would have thought of this!
This looks SO delicious. Definitely have to try this!
Wow! This looks AMAZING! Pinning!
This looks wonderful.
This looks AMAZING!! Sweet potatoes and almond milk are pretty much my favorite things on earth, and with feta cheese? YUM!
This is mouth-watering! I love all of those ingredients. Will have to try out very soon!