Butter-Pecan Mashed Sweet Potatoes
4 sweet potatoes (about 2 pounds)
1 1/2 tablespoons butter
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel.
Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.
Variation 1 Maple Bacon step 1. Stir in 1 tablespoon softened butter, 2 tablespoons fat-free milk, and 4 teaspoons maple syrup. Top mashed sweet potato mixture with 1 1/4 ounces cooked and crumbled bacon (about 3 slices). Serves 4