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Garlic Mashed Sweet Potatoes

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2 lbs. fresh sweet potatoes quartered
2 cloves garlic, finely chopped
6 tablespoons butter, divided
1/2 cup low-fat sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 tablespoons chopped cilantro

Cook unpeeled sweet potatoes, covered, in boiling salted water, 20 to 30 minutes or until tender.

Meanwhile, sauté garlic in 1 tablespoon butter for 2 minutes. When potatoes are fully cooked, drain thor-
oughly. Peel and dice and return to pan. Add sautéed garlic, remaining butter, sour cream and salt. Mash thoroughly. Fold in cilantro.  Transfer to serving bowl and garnish with additional cilantro, if de-
sired.

Makes 4 to 6 servings.  

 

-Adapted from the Sweet Potato Council

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