We love these savory sweet potatoes because they are the perfect bariatric friendly and delicious addition to your Thanksgiving dinner!
2 lbs (4 medium) sweet potatoes, peeled & cubed into 1-inch pieces
1 tbsp butter
3 cloves garlic, crushed
1/2 cup 1% milk
2 tbsp light sour cream
Salt and fresh cracked ground pepper, to taste
*Place the sweet potatoes in the slow cooker and add just enough water to cover them. Add salt to the water, then cover and set the slow cooker to 4 hours on LOW.
*Just before the potatoes are ready, melt the butter in a small saute pan and sauté garlic until lightly golden. Drain the potatoes in a colander and return them to the slow cooker.
*Pour the garlic butter over them, add milk and sour cream and mash until smooth and creamy. Adjust salt and pepper to taste and keep the slow cooker set to warm until ready to eat or up to 2 hours.
Servings: 5, Size: 3/4 cup
Protein: 3 grams
Carb: 27 grams
Fat: 3.5 grams