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Nutrition Facts
Serving Size 1 (306g) Recipe makes 2 servings The following items or measurements are not included below: 2 tablespoons fat free cream cheese
Calories 240
Calories from Fat 33		(14%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 121mg		5%
Potassium 925mg		26%
Total Carbohydrate 48.7g		16%
	Dietary Fiber 7.7g	30%
	Sugars 12.8g
Protein 5.1g		10%
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Recipe #138332 | 35 min | 35 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: SugaredAlmond
Sep 21, 2005

I must admit, I find it really hard to make anything without chilies and garlic, which is probably why I don't make many desserts really. This is a great spicy, savoury mash, and it isn't too bad fat-wise either. Use a flavoured cream cheese or greek yogurt if you prefer

SERVES 2 (change servings and units)

Ingredients

400 g sweet potatoes, peeled
1 red bell pepper, halved and deseeded
1 green chili pepper, deseeded and chopped
4 garlic cloves, peeled
1/2 tablespoon olive oil
2-4 tablespoons fat free cream cheese
2-4 tablespoons nonfat milk
2-3 tablespoons chopped coriander leaves
salt & freshly ground black pepper

Directions

1
Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
2
Cool for a few minutes, peel and chop flesh into small dice.
3
Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
4
Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
5
Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
6
Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.

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Featured Reviews for This Recipe

From: Roxygirl in Colorado

On Jun 24, 2007

I've never thought of using cream cheese with sweet potatoes before (even though I love them with russets) but it added a wonderful creamy texture. The green chilies combine nicely with the garlic and red pepper. Thanks for a new way to fix sweet potatoes that doesn't require a lot of sugar! Roxygirl

0 people found this review helpful

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From: Aunt Cookie

On Jan 15, 2007

Outstanding! This is creamy and spicy and delicious in every way. The recipe makes two very large servings...which you'll be grateful for. I'll certainly be making this one again. Thanks!

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From: Annisette

On Aug 13, 2006

Wonderful!! Even my hubby gave it two thumbs up!! I didn't peel the potatoes beforehand...just cut them into chunks, boiled them (with the peeled garlic cloves), and slipped the potato peels off. Mashed them with my immersion blender. This is such a super recipe - one I will definitely make again and again!! THANKS!!!

2 people found this review helpful

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From: Dreamgoddess

On Aug 17, 2006

The only change I made to the recipe was to omit the red bell pepper as my husband doesn't care for the taste. Very nice flavor and texture! Thanks for sharing the recipe.

1 person found this review helpful

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