Sweet Potato Mash

When you miss carbs and want a splurge, this is healthy goodness while carb cycling or intermittent fasting. Compliment the Mexican-inspired mash with homemade keto pita chips and spicy guacamole for a filling meal. You can also serve it to your vegetarian friends or keep sports fans satisfied at your next tailgate event!

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INGREDIENTS

• 2 lbs sweet potatoes
• 1 can black beans
• 1 can corn
• 1 tsp salt
• 1 tbsp cajun seasoning
• 1 tbsp butter
• 1/2 vidalia onion, chopped
• 2 oz cream cheese
• 2 oz whole milk Greek yogurt
• 6 tbsp chipotle peppers in adobo sauce, diced
• 1/2 cup shredded colby jack cheese

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INSTRUCTIONS

1. Preheat oven to 400 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle liberally with salt and cajun seasoning. Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Sauté the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender and the juices have begun to ooze. Let cool for 5-10 minutes. Remove the skins and add the flesh to mixer bowl.
5. Mix the flesh of the sweet potatoes with the cream cheese, Greek yogurt, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, and sautéed onion.
6. Spread on a serving plate and top with shredded cheese. Broil for about 5 minutes (or microwave for 2 minutes) until cheese is melted.
7. Enjoy with abandon!

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Nutrition Facts Servings: 8, Amount per serving: Calories 241, Total Fat 5g (8% DV), Sat. Fat 3g (16% DV), Trans Fat 0g, Total Carb. 40g (13% DV), Fiber 9g (35% DV), Total Sugars 12g, Protein 9g (18% DV).