This healthy recipe contains virtually no fat and sugar compared to the canned or candied sweet potato version. Appropriate for Vegetarians (use vegetable broth); Vegans (use vegetable broth and olive oil); gluten-free; and kosher.

4 medium-sized sweet potatoes (about 1 – 1 ½ pounds)
½ cup chicken broth (or use vegetable broth or gluten free broth is gluten is an issue)
1 tablespoon olive oil or butter
1 teaspoon salt
½ teaspoon pepper

• Scrub and peel the sweet potatoes. Cut potatoes into one-inch sized cubes.
• Place cut potatoes into a medium-sized pot. Add chicken broth. Cover pot and bring to a boil.
• Once broth has reached a boil, reduce heat to low, keep covered, and continue to steam/cook for 15 minutes until the potatoes are easily pierced with a fork. Check occasionally to make sure the broth has not boiled away. Add a small amount of broth if necessary.
• Remove pot from heat. Do not drain broth! Add oil or butter, salt and pepper. Mash potatoes until desired consistency (I prefer a few lumps in my potatoes!). If potatoes seem dry, add a tablespoon or two of broth. Serve hot. Serves four.

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NANCY ROBINSON launched her business in 1993, Mrs. Robinson Cooks! LLC, which provides personal chef and catering services. Nancy appears regularly on WUSA 9 (CBS) with her own cooking segment and is a contributing writer for several food columns. She also speaks and conducts classes on cooking and business topics. Contact her at: 703.338.5399 mrsrobinsoncooks.com or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .