1/2 cup roasted, peeled garlic cloves
1/2 cup fresh basil leaves
1/4 c. water
3 tbsp cup leaf parsley
1/4 cup extra virgin olive oil
freshly ground black pepper
2.5 pounds sweet potatoes potatoes, washed
1/2 cup low-fat cottage cheese or non fat sour cream
1. In a large pot, cover the sweet potatoes with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
2. While the potatoes are cooking, puree the roasted garlic with the water, basil and parsley in a blender until smooth. Season generously with pepper. Add the olive oil slowly until mixed.
3. Transfer sweet potatoes into a mixing bowl. Mash the potatoes using a hand mixer, food processor or blender –until smooth. Add the cottage cheese or sour cream, whipping to smooth and creamy!
4. Add Garlic/basil/parsley mid to potatoes and continue mixing.
Transfer to dish and enjoy with your favorite lean protein!