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)
  • 3 large potato(es), sweet peel on, cubed
  • 1 head(s) cauliflower large, cut into florets
  • 3/4 cup(s) broth, chicken, less sodium or vegetable, heated
  • 1/2 cup(s) sour cream, nonfat (may substitute nonfat plain greek yogurt)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon nutmeg, ground
  • salt, Kosher to taste
  • pepper, black ground to taste
  • 3 stalk(s) scallion(s) (green onions) sliced

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