- 5 medium Sweet potatoes, peeled and cubed
- 1 -8 oz container of Mascarpone cheese
- 5 tablespoons Vermont Maple Syrup
- 1 cup Apple sauce
- 2 tablespoons Butter
- Pinch of salt
Boil the cubed sweet potatoes until tender. Drain, but reserve 1 cup of cooking liquid for later. Add butter, syrup, mascarpone and salt. Whip well with a hand mixer. Add apple sauce and continue whipping until light and fluffy. Add little at time if needed to heat reserved water. Serve immediately, but also can be made a day ahead of time and reheated if needed.
Notes: Mascarpone is an Italian style cream cheese, and is really just thickened cream that's one step away from being butter. It's made from only two ingredients, whole cream and citric or tartaric acid (to thicken the cream). Plus it's about half the calories of butter.