Without sacrificing any flavor, take pleasure in this low-carb version of jambalaya!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 2 pounds russet potatoes, peeled and cut into cubes
- 1 pound sweet potatoes, peeled and cut into cubes
- 1 tablespoon chicken bouillon granules
- ¾ cup milk, warmed
- ¼ cup butter
- 1 ½ tablespoons brown sugar
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon allspice
- ⅛ teaspoon ground nutmeg
Instructions
- Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
- Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.
- You may use Yukon Gold potatoes instead of russets if you prefer.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 519 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I dig it! They’re good without the brown sugar too so you can get away with a pretty healthy dish
Great, also I stole and idea from a pumpkin pie recipe I use and added a 1/8 teaspoon cayenne. Even better
I gave a three star because I did not want the sweetness of brown sugar; added some garlic salt, smoked paprika, and used sour cream instead of milk. I really like the result. The combination produces a mild sweetness.
Don’t think it needs the sugar, felt it was too sweet- I have cooked white/sweet potatoes together before with no sugar and like it better.
Made this for a family gathering and everyone loved it. Will definitely be making this again. Followed the recipe and see no need to change anything!
I didn’t like the seasoning, especially the nutmeg. The cooking instructions were perfect though, so I may experiment with some other spices.
THIS IS AMAZING!!! I made it exactly as stated with the exception of using heavy whipping cream in place of the milk. It was subtle but very flavorful. Pure delight. I will be making this again soon!!
For a novice cook this was very easy to make. I made it for Canadian Thanksgiving and my family loved it.