Maple Sweet Potato Whip with Butter Pecans Ingredients: 2 cups sweet potatoes, diced 3 cups carrots, chopped three cups cauliflower, chopped 1/4 cup pecan halves 2 Tbsp. unsalted butter (reserve 1 Tbsp. for potatoes) 1 tsp. vanilla extract 1 tsp. Splenda 1 tsp. cinnamon Pinch of nutmeg and floor ginger 3/4 cup sugar-free maple syrup (e.g., Vermont model with 5g carbs per 1/4 cup) half of cup heavy cream Salt <img width="309" src="https://eadn-wc01-4177395.nxedge.io/wp-content/uploads/2020/12/1620812THB0983.jpg"> Instructions: Preheat oven to 400°F. Cut the sweet potatoes, carrots, and cauliflower into evenly sized pieces. Place them in a large pot with cold salted water. Bring to a boil and prepare dinner for about quarter-hour or until very tender. Drain and return the pot to heat for a minute to evaporate any extra water. While the vegetables are cooking, melt 1 tablespoon of butter with Splenda and a pinch of salt. Stir in the vanilla and toss the mixture with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching carefully to forestall burning. Remove and put aside. When the vegetables are carried out, add half to the bowl of a meals processor along with about half of the other elements. Pulse till clean. Transfer to a large bowl and repeat the process for the following batch. Blend https://carson-richmond.thoughtlanes.net/free-georgia-pecan-farm in the large bowl to ensure even distribution of components. Transfer the mixture to a serving bowl and decoratively arrange the pecans on top. Enjoy!