Mashed Sweet Potatoes With Sour Cream and Scallions
The Washington Post, November 19, 1997
- Course: Side Dish
- Features: Gluten-Free, Healthy, Kid-Friendly
Summary:
Once the potatoes are baked, this healthful side dish comes together in minutes. It reheats really well in the microwave.
8 servings
Ingredients:
- 3 pounds medium sweet potatoes
- 1/2 cup regular or low-fat sour cream
- 1/3 cup finely chopped scallions, white and tender green parts
- Salt
- Freshly ground black pepper
Directions:
Place a large piece of aluminum foil on one of the oven racks; preheat to 350 degrees.
Put the sweet potatoes on the aluminum foil and bake for 45 to 60 minutes, until the potatoes are easily pierced with a fork.
Using a large fork to hold the potatoes, peel each one with a small knife (the skin will peel away easily). In a large bowl, mash the potatoes with a fork. Add the sour cream, scallions and salt and pepper to taste and mix until thoroughly combined. Taste and adjust seasonings as necessary. Serve warm.
Recipe Source:
Adapted by Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
© The Washington Post Company
