Spicy sweet-potato cream

Makes 4 Servings

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large sweet potato, peeled and chopped into 1/2 inch cubes, about 3 cups
1/3 cup
fat-free sour cream
1 1/2 tsp
1 1/2 tsp
1/2 tsp
1/8 tsp


  • Place potatoes in a medium saucepan. Cover potatoes with water. Bring to a boil, then reduce heat to medium. Cook, partially covered, until very tender, 15 to 18 min. Drain well and transfer to a food processor. Add sour cream, olive oil, honey, cayenne and salt. Whirl until mixture is smooth.


Calories 115, Protein 2 g, Carbohydrates 23 g, Fat 2 g, Fibre 3 g, Sodium 129 mg.
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