Makes 6 servings
2½ lbs sweet potatoes (about 4 medium), peeled and cut into ½-inch cubes
¼ cup coarsely chopped walnuts
2 tsp sugar-free maple syrup, like Vermont Sugar-Free, divided
2 tsp grated fresh orange zest
¼ tsp ground cinnamon
¼ tsp kosher salt
1 Tbsp vegan buttery sticks
2 Tbsp fresh orange juice
Place the sweet potatoes in a saucepot with enough cold water to cover. Bring to a boil, reduce the heat and cook until tender, 10 to 13 minutes.
Add the chopped walnuts to a skillet over medium-high heat. Toss until the nuts are slightly toasted and fragrant, about 3 minutes. Remove the skillet from the heat. Drizzle 1 tsp sugar-free maple syrup over the nuts and toss to evenly coat. Remove the nuts from the skillet and set aside.
Drain the sweet potatoes and place them back in the saucepot on the hot burner with no heat. Let the sweet potatoes sit for 1 minute to let the excess water evaporate. Add the orange zest, cinnamon, salt, vegan spread, orange juice and remaining 1 tsp sugar-free maple syrup. Using a potato masher or fork, mash the potatoes until smooth, or until the desired consistency.
Remove to a warm serving bowl and garnish with the reserved nuts.
Nutrition facts (per serving): calories 161, fat 6 g (saturated fat 1 g), cholesterol 0 mg, protein 3 g, carbohydrates 30 g, fiber 5 g, sodium 167 mg, sugar 6 g