Fluffy Sweet Potatoes Recipe #357174
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."
by senseicheryl
30 min | 10 min prep
SERVES 8 , 8 sides of potatoes
- 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
- 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!
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5 stars