Creamy Sweet Potatoes with Goat Cheese
Thanksgiving brings one’s thoughts around to sweet potatoes…at least, it does mine. I have to admit, however, that my family is split on the issue. On one side we have the sweet potato lovers; on the other side, we have those who would rather skip them altogether, if you don’t mind. Well, what do they know anyway? I am firmly in the sweet-potato-lover camp…three times over.
- First, I love the taste.
- Second, I love their nutritional value. According to Nutritiondata.self.com, sweet potatoes are low in Sodium, and very low in Saturated Fat and Cholesterol…a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.
- Third, I love the fact that, because of their high fiber content, sweet potatoes score lower in point value than regular potatoes in the Weight Watchers program. More food, less guilt!
So…what’s not to like? Especially in this easy-to-make dish, where sweet potatoes are blended with soft goat cheese and spiced with cinnamon and ginger.
Makes 8 ½-cup servings
- 4 medium sweet potatoes (about 3.5 cups when cooked and peeled)
- 1 large sweet onion, cut into chunks, + ¼ cup water
- 4 oz. soft goat cheese
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- Salt, to taste
- Prick the skins of the sweet potatoes and microwave until soft (about 15 minutes). When the potatoes are cool, strip off the skins and discard. (Confession: I like to eat the cooked skins.)
- While sweet potatoes are cooling, microwave the sweet onion chunks with water (about 10 minutes).
- Put cooked sweet potatoes, cooked onion +water, goat cheese, and spices into a food processor. Blend until puréed.
- Salt to taste.
For Weight Watchers: Each ½-cup serving is 2.25 points on the Points plan and 2.75 points on the PointsPlus plan.