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“This recipe was featured in an email from the www.sparkrecipes.com website. It got a lot a great reviews! Submitted by CYRUSFAMILY - "A delicious addition to any meal or by itself."”
READY IN:
30mins
SERVES:
8
YIELD:
8 sides of potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
  2. Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
  3. Drain leaving 1/3 cup of the cooking liquid.
  4. Transfer to a blender or use hand mixer.
  5. Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
  6. Whip until mixture is light and fluffy.
  7. Serve or freeze in bags or casserole dish.
  8. You can freeze for up to 6 months.
  9. To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
  10. After baking, I turn it into a dessert and add granola for a little crunch on top!

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