2 (8-ounce) sweet potatoes, cooked and peeled
1/4 cup 1% low-fat milk
2 tablespoon salted butter
1 tablespoon pure maple syrup
1/4 teaspoon salt (or to taste)
2 tablespoons chopped pecans
Boil, microwave or bake your sweet potatoes. I baked my sweet potatoes (washed, pierced with a knife and wrapped in foil) in a 325 degree oven for about 1 hour and 15 minutes. Peel potatoes; discard skins. Place potatoes in a medium bowl.
Mash the potatoes with a potato masher to desired consistency. Add 1/4 cup of the milk, butter and pure maple syrup. Season with salt. Stir until well combined. Top each serving with chopped pecans.
Calories 159; Fat 8.2 g.