Recipe

Sweet Potato-Cauliflower Mash

My low-cal mashed potatoes were created one night when I used leftover cauliflower to beef up mashed sweet potatoes. Clearly, an accident meant to happen — only 110 calories per cup, but loaded with nutrition and fiber!

  • Prep time
  • Total Time
This recipe makes 8 serving(s)
Ingredients:
  • 3 large sweet potatoes, peel on, cubed
  • 1 head cauliflower, large, cut into florets
  • 3/4 cup chicken broth, less sodium or vegetable, heated
  • 1/2 cup nonfat sour cream (may substitute nonfat plain greek yogurt)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Kosher salt, to taste
  • ground black pepper, to taste
  • 3 stalks scallions (green onions), sliced
Preparation:

1. Steam the sweet potato and cauliflower over 1" of water until fork tender, about 10 minutes (or soften the vegetables in the microwave).  

2. In a large bowl, mash the potato and cauliflower with the broth. Stir in the sour cream, garlic powder, and nutmeg. If the mash needs more liquid, add more broth, 2 tablespoons at a time, until desired consistency is achieved. Season to taste with salt and black pepper.
 

3. Garnish each serving with scallion.

 

*Note: For celiac disease, check chicken or vegetable broth and sour cream labels to ensure these products are gluten-free.  

 

Serving size: 1 cup