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whipped-sweet-potatoes

Photo by: Joseph De Leo
Comments: 4
 

Recipe

Here’s my recipe for some really good, fluffy whipped sweet potatoes. Easily prepared ahead for reheating at serving time, think of this delicious accompaniment often throughout the fall and winter, not just for Thanksgiving dinner.

Yield : Serves 6 to 8

Ingredients

  • 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
  • 4 carrots (about 1 pound) peeled and cut into 1-inch pieces
  • 2 chicken bouillon cubes
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  • ¼ cup (packed) light brown sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon ground nutmeg
  • Salt, to taste

Directions

1. Place the sweet potatoes, carrots, and bouillon cubes in a large heavy pot and cover with cold water. Bring to a boil. Then reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes. Drain, reserving 6 tablespoons of the cooking liquid, and place in a bowl.

2. Using a mixer, whip the vegetables with the reserved cooking liquid and the remaining ingredients. Serve immediately, or reheat in a double boiler or, covered, in a 350°F oven for 15 to 20 minutes.


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

279kcal (14%)
81mg (8%)
9mg (16%)
1732mcg RAE (58%)
771mg
52mg
4g
17g
7g
47g
23mg (8%)
611mg (25%)
6g (29%)
9g (14%)
1mg (7%)
 

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  • MidniteBaker

    09.13.12 Flag comment

    Very Good. Followed recipe but halved it since only 2 in this household. Orange juice added a nice tartness to the brown sugar & nutmeg. Found my carrots didn't quite get done in 20 minutes, so will cut the carrot pieces smaller next time. This is my second best sweet potato recipe.

  • Atacat

    11.10.11 Flag comment

    Very simple and delicious. Unlike other sweet potato dishes, you can actually taste and appreciate the sweet potato flavor because it's not loaded with sugar and butter. The orange juice gives a nice acidic punch.

  • mettray

    11.20.09 Flag comment

    As a side dish. Pumpkin pie would be the dessert. :-)

    Lots of sweetness typically in Thanksgiving recipes.

  • barnesfe

    11.20.09 Flag comment

    Is this served as a desert after the turkey or as a vegetable with the turkey?

 

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