A traditional side dish is made even better with the addition of sweet potato. The flavors and colors are heightened, and the nutritional quality is enhanced.

　　

Ingredients

6 servings

　　4 medium white potatoes, peeled and diced

　　2 medium-large sweet potatoes, peeled and diced

　　2 tablespoons nonhydrogenated margarine

　　1/2 to 3/4 cup 1% low-fat milk or soymilk

　　Pinch of nutmeg

　　Salt to taste

　　

Step 1

Cover the potato dice with water in a large saucepan. Bring to a simmer, cover, and simmer gently until the potatoes are quite tender, about 15 minutes.

　　

Step 2

Drain the potatoes and transfer to a mixing bowl. Stir in the margarine until it melts, and add the milk and nutmeg.

　　

Step 3

Mash the potatoes until they are smooth and fluffy. Season with salt. The mashed potatoes will probably need to be heated a bit before serving, so transfer them to a heatproof serving container, cover, and heat briefly in the microwave or a preheated 400°F oven.

　　

sweet potatoes

Step 4

Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas. Not to diminish the value of white potatoes, but in comparison, sweet potatoes are substantially richer in nutrients. They are especially high in vitamin A and the major minerals. With their natural sweetness and glorious color, sweet potatoes lend themselves to simple preparations. And they are splendid as a side dish, simply baked or microwaved—as I recommend quite often in this book’s menus.

　　

nutrition information

Step 5

Calories: 201

　　

Step 6

Total Fat: 5g

　　

Step 7

Protein: 3g

　　

Step 8

Carbohydrate: 38g

　　

Step 9

Cholesterol: 1mg

　　

Step 10

Sodium: 68mg

　　The Vegetarian 5-Ingredient Gourmet