windhjelm162055

Maple Sweet Potato Whip with Butter Pecans

Ingredients:

2 cups candy potatoes, diced
three 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 brand with 5g carbs per 1/4 cup)
half cup heavy cream
Salt
Instructions:

Preheat oven to 400°F.

img width="474" src="https://cdn.shopify.com/s/files/1/0562/6675/2205/files/Screen_Shot_2022-08-20_at_9.49.13_AM_480x480@2x.png?v=1661006987">
Cut the candy potatoes, carrots, and cauliflower into evenly sized items. Place them in a large pot with chilly salted water. Bring to a boil and prepare dinner for about quarter-hour or till very tender. Drain and return the pot to heat for a minute to evaporate any excess water.

While https://natureborne.com/members/riseindia9/activity/725564/ 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 rigorously to stop burning. Remove and set aside.

When the greens are done, add half to the bowl of a food processor along with about half of the opposite ingredients. https://flores-gonzalez.technetbloggers.de/high-quality-georgia-pecan-farm till easy. Transfer to a big bowl and repeat the method for the following batch. Blend every little thing nicely in the giant bowl to ensure even distribution of ingredients.

Transfer the combination to a serving bowl and decoratively arrange the pecans on high. Enjoy!