Fluffy Sweet Potatoes
Ingredients
Instructions
- 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 & Diet Analysis (per serving)
614
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).