I got this recipe from my Runner's World magazine. Who know a running magazine could have such delicious recipes. This is fantastic!
2 pounds sweet potatoes, peeled and cut into one-inch pieces
1/4 cup whole milk
1 teaspoon freshly grated ginger (or 1 tsp dried ginger)
1/4 teaspoon grated nutmeg
salt and pepper
Place sweet potatoes in a large sauce pot and add enough cold water to cover. Bring to a gentle boil over high heat and cook for approximately 10 minutes, or until tender. Combine milk, ginger and nutmeg in a small saucepan and warm over medium heat. Drain the potatoes, return to the pan, add the milk mixture and beat with a potato masher or handheld mixer until smooth. Season with salt and pepper. Makes 5 servings (or two for really hungry athletes if this is your "main course")
Calories: 200 Fat: less than 1g Protein: 2g Carbs: 45g
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