FLUFFY SWEET POTATOES
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."
Provided by senseicheryl
Categories Yam/Sweet Potato
Time 30m
Yield 8 sides of potatoes, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 264.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 0.1, Sodium 403.1, Carbohydrate 44.3, Fiber 6, Sugar 15.3, Protein 3.2
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