(12 servings)

  • 5lb. sweet potatoes or yams
  • ¼ cup roasted garlic
  • salt and black pepper to taste

Wash the sweet potatoes well and roast whole on a cookie sheet or in a baking pan in a 350F oven until completely softened, approximately 40- 50 minutes depending on size. Once cool enough to handle peel the skin and place the pulp in a food processor or large mixing bowl. Whip in the remaining ingredients and serve piping hot. If squash is too dry, whip in a little nonfat milk heated with garlic.

Per Serving: Calories: 152 Protein: 3gm Fat: 0gm Carbohydrates: 36gm Sodium: 48mg