Mashed Sweet Potatoes

Mashed Sweet Potatoes
Serves 6, but you can get up to 12 servings from this Note: Baked sweet potatoes are great served plain or with a little bit of nutmeg or cinnamon to spice them up a bit. This recipe is great prior to an endurance workout because it has a lot of complex carbohydrates which are necessary in the days leading up to these types of workouts.
Recipe type: Appetizers and Side Dishes
Serves: 6
  • 6 large sweet potatoes
  • 4 tablespoons of fat free cream cheese or light cream cheese/Neufchatel softened at room temperature (If you use the fat free cream cheese, it’s much more processed, but has no fat or saturated fat. If you use the Neufchatel, it’s more natural, but has fat and saturated fat.)
  • 4 tablespoons of unsalted butter (Butter is natural and there isn’t that much in this recipe. Let the butter sit out at room temp to soften or melt in the microwave)
  • ½ teaspoon of ground cinnamon (I use more than this)
  • ½ teaspoon of ground nutmeg (I use more than this)
  1. Preheat oven to 375 degrees. Place sweet potatoes on a baking sheet (Line the sheet with foil for easy clean up) and bake 1 hour or until soft. Remove from oven and let stand until cool enough to handle or scoop while hot with oven gloves on.
  2. In a big bowl, mix the cream cheese, butter and spices until thick, but smooth. In another bowl (I do it in the same one to save clean up), take the sweet potato flesh out of the shell and mash with fork until smooth. Once the sweet potatoes are mashed, add them to the cream cheese bowl and mix very well.