Fluffy Sweet Potatoes Recipe

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Ingredients:

Serving

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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1062.67 Kcal (4449 kJ)
Calories from fat	317.09 Kcal
		% Daily Value*
Total Fat	35.23g	54%
Cholesterol	0.52mg	0%
Sodium	1422.68mg	59%
Potassium	2763.63mg	59%
Total Carbs	178.24g	59%
Sugars	60.97g	244%
Dietary Fiber	24.23g	97%
Protein	15.51g	31%
Vitamin C	25.8mg	43%
Vitamin A	8.4mg	282%
Iron	7.3mg	40%
Calcium	284.7mg	28%

Amount Per 100 g
Calories	118.83 Kcal (498 kJ)
Calories from fat	35.46 Kcal
		% Daily Value*
Total Fat	3.94g	54%
Cholesterol	0.06mg	0%
Sodium	159.09mg	59%
Potassium	309.04mg	59%
Total Carbs	19.93g	59%
Sugars	6.82g	244%
Dietary Fiber	2.71g	97%
Protein	1.73g	31%
Vitamin C	2.9mg	43%
Vitamin A	0.9mg	282%
Iron	0.8mg	40%
Calcium	31.8mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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