Sweet potatoes are one of fall's greatest comfort foods. The orange tuber is rich in vitamin A and complex carbohydrates, and as a bonus it's also known as a diabetes-friendly food. Sam Talbot
, executive chef at Imperial #9 in New York City and Surf Lodge in Montauk, New York, included this tasty recipe in his book, The Sweet Life: Diabetes Without Borders
. Talbot, a diabetic himself, uses a sugar alternative to trim calories. "Plantains and Truvia natural sweetener give the dish a brightened flavor and sweetness, while keeping calories in check at about 200 per serving," Talbot says. "Serve alongside a roasted pork loin or turkey and greens, and you've got a perfectly complete meal that's great for fall and holiday menus."
2 lbs. sweet potatoes, peeled and cut into cubes
1 lb. mashed sweet plantains or bananas
1 stick (1/4 lb.) unsalted butter
1 grapefruit, zested and juiced
1/2 to 1 c. low sodium chicken stock
1 c. vanilla almond milk (or 1 c/ skim milk plus 1/2 tsp. vanilla extract)
1/4 c. Truvia® natural sweetener (or 14 packets)
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
Salt and freshly ground pepper to taste
Boil potatoes until tender. Drain and keep to the side. Return the pot to the burner over medium heat. Add butter and plantains to the pot and cook for about 5 minutes. Add the juice of 1 grapefruit to the pot. Save the zest. Add sweet potatoes, 1/2 c. chicken stock, almond milk and Truvia® natural sweetener to the pot. Mash together until well combined. Add remaining 1/2 c. chicken stock in small increments to desired consistency. Season with nutmeg, cinnamon, salt, pepper and grapefruit zest to your taste.
Makes 8 cups or 16 servings