Ingredients

Cynthia Walker in the HMR Phase 2 class

1 ½ lbs sweet potatoes (about 3) peeled and quartered
1 TBSP oil (or spray a non stick pan with cooking oil spray)
1 onion, finely chopped
2 tsp curry powder (or to taste)
½ cup fat free or light sour cream
½ tsp salt
Splenda to taste

Directions

Cook potatoes in boiling water in a large saucepan 15 minutes or until tender. Meanwhile, heat oil in a large skillet on medium high heat. Add onions; cook and stir 4 minutes. Stir in curry powder; cook 2 minutes, stirring frequently. Drain potatoes. Add onion mixture, sour cream, saltp and Splenda. Mash until smooth.