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: