Savory, smooth, crunchy and delish!

Who doesn’t love the Southern classic Thanksgiving sweet potatoes with marshmallows and pecans?  Since I’ve been trying to keep my ass in skinny jeans this holiday season cut down on sugar, I was inspired to come up with a savory version that cut the sugar without cutting out the flavor.  Meet Whipped Sweet Potatoes with Pistachios and Sage…

Ingredients

3 sweet potatoes (peeled and diced)

8oz container of whipped cream cheese

1/2 stick melted butter (4 Tb)

1 tsp kosher salt

1/2 cup heavy cream or half-n-half

3 roasted garlic cloves (roasted in jackets at 400 for 15 minutes, drizzled with olive oil)

Chopped fresh sage

1/2 cup toasted, crushed pistachios

Directions: Boil sweet potatoes until tender, about 15 minutes.  Drain and add the rest of ingredients to your mixer.  Blend until smooth.  Top with sage and pistachios.

Like this post? Share it!
000