The flavor of roasted sweet potatoes, carrots, onions, and garlic are combined in this mashed vegetable side dish. Pureeing the cooked vegetables with a bit of grated fresh ginger makes this dish extra special.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place sweet potato, carrots, onion, and garlic in a 3-quart square baking dish or a 13x9-inch baking pan. Drizzle with oil and toss to coat. Cover with foil.

  • Roast for 20 minutes. Remove the foil; stir the vegetables. Roast, uncovered, for 10 to 15 minutes more or until the vegetables are tender.

  • Transfer the vegetables to a food processor. Add ginger, salt, and teaspoon ground pepper. Cover and process just until coarsely pureed, adding the 2-4 tablespoons milk as necessary for desired consistency. If desired, garnish with additional ground pepper.

Nutrition Facts

1/3 cup
114 calories; protein 1.7g; carbohydrates 17g; dietary fiber 2.9g; sugars 5g; fat 4.6g; saturated fat 0.7g; cholesterol 0.2mg; vitamin a iu 13155.5IU; vitamin c 5mg; folate 16mcg; calcium 44.1mg; iron 0.6mg; magnesium 21.2mg; potassium 336.4mg; sodium 202mg.

1 fat, 1 starch