| 2 | lg. sweet potatoes |
| 2 1/4 | c. lite soy milk |
| 2 | c. water |
| 3/4 | tsp. cinnamon |
| 1/2 | tsp. nutmeg |
| 1 | c. polenta or cornmeal |
Preheat oven to 400. In a nonstick baking pan, bake potatoes until tender, 45 minutes to 1 hour (I suggest doing this ahead of time), depending on size and shape of potatoes. Remove potatoes and set aside until cool enough to handle. Using a spoon, scoop flesh into a bowl, and mash lightly with 1/4 c of the soy milk. Set aside.
In a large pot, combine remaining soymilk, water, cinnamon, and nutmeg. Whisk in polenta. Bring mixture to a boil, then reduce heat and simmer, stirring frequently, about 20 minutes, until polenta is thick enough for a spoon to stand upright in it. Stir mashed potato into polenta, mixing well. Makes about 6 cups. I cut recipe in half for 2 adults and 1 child and still had leftovers.
per cup: 161 calories (8% from fat), 4 g protein, 2 g fat, 33 g carb., 42 mg sodium, 0 mg cholesterol, 3 g fiber