Around the holidays, I posted a recipe for Savory Sweet Potatoes, a delicious sweet potato bake that called for whole milk and a stick of butter. I wanted to bring this delicious dish to the dinner table any day, without the guilt. After all, sweet potatoes have many health benefits (vitamins A & C, beta carotene, and fiber), why drown it in a bunch of butter and fat?
To make this a bit healthier, I reduced to butter to a single tablespoon of butter. I also used skim and whole wheat bread. This bake was just as satisfying as its higher calorie counterpart with none of the guilt!
Everyday Sweet Potato Bake
An Amy Original
12 oz sweet potatoes, peeled and diced
6 oz red potatoes, peeled and diced
½ cup skim milk
1 tbsp unsalted butter
¾ tsp paprika, divided
1 slice 100% whole wheat bread, diced
1 tsp olive oil
Salt and pepper
Combine sweet potatoes and red potatoes in a pot, cover with water and bring to a boil. Boil for 20 minutes or until tender.
While the potatoes boil, mix together the olive oil ¼ tsp paprika, and a dash of salt. Toss the bread pieces in the olive oil mixture until evenly coated; set aside.
When potatoes are tender, drain and place them in a mixing bowl. Using an electric mixer, blend the potatoes together until slightly smooth. Add the butter, milk, ½ tsp paprika and salt and pepper to taste. Continue blending until smooth.
Scrape potato mixture into an oven safe dish and top with bread mixture. Bake at 400 degrees 15-20 minutes or until bread is lightly toasted.