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Ingredients

5 to 6 medium sweet potatoes, peeled and cut into 1-inch pieces
1 cup light sour cream or Low-Fat Blend
1/2 cup (1 stick) unsalted butter, softened
1 (4 ounce) can chopped green chiles
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

1. Add cut potatoes to the pot and add water to cover. Bring to a boil and cook for 12 minutes or until fork tender.

2. Drain and return potatoes to the pot. Add the sour cream, butter, chiles, salt, and pepper. Mash with the potato masher until smooth. Add more salt and pepper to taste. Serve warm.

1 med. zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. butter
1/2 c. Parmesan cheese

Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.