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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

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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!