Balsamic Mashed Sweet Potatoes
- 3 pounds sweet potatoes
- 2 T Balsamic Vinegar
- 1/2 tsp. ground cinnamon
- 1/4 c nonfat sour cream
- Preheat oven to 425°F.
- With a fork, prick sweet potatoes in several places. Place on a baking sheet and bake in the middle of oven until very tender, about 1¼ hours.
- When potatoes are cool enough to handle, remove skins and discard. In a food processor blend potatoes with Balsamic Vinegar and ¼ teaspoon cinnamon until smooth.
- Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt and pepper.
- Serve sweet potatoes sprinkled with remaining ¼ teaspoon cinnamon.
F. Oliver’s Oil and Vinegar recommendations: