Mashed Sweet Potatoes
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5 large sweet potatoes, peeled and cubed
7 tablespoons Food Club salted butter, divided
3 garlic cloves, crushed
2/3 cup Big Y heavy whipping cream
Full Circle Market sea salt and ground black pepper, to taste
1/2 cup pecans, toasted and chopped
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: Fill a large stockpot two-thirds way full of water; add a few dashes of salt. Add sweet potatoes and cook for 15 minutes or until fork-tender; drain and transfer to a bowl.
Step 4: Return stockpot to stove and place over medium heat. Add 3 tablespoons butter and garlic and cook for 3 minutes or until garlic starts to turn golden. Return potatoes to pot and cook for 2 minutes; remove from heat.
Step 5: Add cream and remaining butter and mash until desired consistency is reached; season with salt and pepper and garnish with chopped pecans.
Total Fat 12 g
Saturated Fat 8 g
Cholesterol 39 mg
Sodium 89 mg
Carbohydrates 17 g
Fiber 2 g
Sugars. 4 g
Protein 2 g