 | | Directions | 1. Pierce each sweet potato twice with fork so excess steam can escape while cooking. Microwave on HIGH 5 to 10 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from the sweet potatoes.
2. Place sweet potatoes and remaining ingredients in large bowl. Mash until smooth and well blended. Serve immediately.To Boil Sweet Potatoes: Peel and cut sweet potatoes into 2-inch chunks. Place in large saucepan. Add cold water to cover 1 inch over sweet potatoes. Bring to boil; cover. Cook on medium-low heat 20 to 30 minutes or until tender. Drain. |
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Prep Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 2 pounds sweet potatoes |
| - | | 2 tablespoons butter, softened |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 1/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/4 teaspoon McCormick® Thyme Leaves |
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| | Nutrition (per serving) | Calories: 182 Calories
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 15 Milligrams
Carbohydrates: 29 Grams
Sodium: 193 Milligrams
Fiber: 5 Grams
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