Sunday, December 21, 2014

Sweet potatoes with honey and lime

Here is a nice alternative to that marshamallow topped sweet potato casserole.

Sweet potatoes with honey and lime

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Sweet Potatoes With Honey and Lime
Makes 6 servings
5 pounds sweet potatoes, unpeeled
4 tablespoons unsalted butter
1 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon white pepper
1. Preheat the oven to 400 degrees.
2. Bake the potatoes until soft, about 45 minutes. Set aside to cool.
3. Peel, roughly chop, and puree the potatoes in a food processor, being careful not to overprocess.
4. Place the butter and sour cream in a medium saucepan over medium-low heat.
5. Stir in the pureed potatoes and remaining ingredients, adjust seasonings, and serve immediately.
— From City Cuisine (William Morrow & Co., 1989)
Per serving: 163 calories, 1 gram protein, 8 grams carbohydrates, 6 grams sugar, 15 grams fat, 36 milligrams cholesterol, 212 milligrams sodium, no dietary fiber.

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

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