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Low Carb Mashed Sweet Potatoes

4 star rating
 

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Submitted by: asugirl

 

If sweet potatoes are a weakness for you, this lower carb version is the trick to staying on track.
 

Ingredients

  • 1 lb butternut squash, peeled and cubed
  • Butter to taste
  • 2-3 tablespoons cinnamon
  • Light whipped cream
  • Chopped walnuts, optional
  • Ground nutmeg, optional
  • 1 tsp vanilla extract, optional
  • Splenda to taste, optional

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Method

Preheat oven to 400 degrees. Cut squash in half, remove seeds and stringy parts. In a shallow baking dish, place halves cut side down, cover with foil and bake for 30-45 minutes. When it is ready, it should be tender when pierced with a fork. Remove from oven, peel, and cut into cubes. In a large bowl, combine squash, cinnamon, ground nutmeg, vanilla extract, Splenda, and walnuts. Mash together or beat on medium speed with electric mixer until fluffy. Note: spices and walnuts may also be applied to the squash as a topping after it has been mashed. Place mashed squash mixture back into baking pan, sprinkle some cinnamon and splenda mix on top and add a thin topping of light whipped cream. Bake until topping is slightly burned, or to your preference.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: asugirl ()

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