Fluffy Sweet Potatoes
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8 sides of potatoes
- Serves:
- 8
ingredients
- 4 carrots, peeled and cubed
- 3 lbs sweet potatoes, peeled and cubed
- 2 chicken bouillon cubes
- 6 tablespoons margarine
- 1⁄4 cup brown sugar
- 2 tablespoons juice, fresh juice in any flavor
- 1 teaspoon pumpkin pie spice
- salt and pepper, to taste
- granola cereal, for garnish
directions
- In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
- Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
- Drain leaving 1/3 cup of the cooking liquid.
- Transfer to a blender or use hand mixer.
- Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
- Whip until mixture is light and fluffy.
- Serve or freeze in bags or casserole dish.
- You can freeze for up to 6 months.
- To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
- After baking, I turn it into a dessert and add granola for a little crunch on top!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey