1
Angus Fergusson
1 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 olive oil
1 1/2 tsp honey
1/2 tsp cayenne pepper
1/8 tsp salt
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 2g, Carbohydrates 23g, Fat 2g, Fibre 3g, Sodium 129mg.