riverhope0

Maple Sweet Potato Whip with Butter Pecans Ingredients: 2 cups sweet potatoes, diced three cups carrots, chopped three cups cauliflower, chopped ¼ 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 ground ginger ¾ cup sugar-free maple syrup (e.g., Vermont model with 5g carbs per ¼ cup) half of cup heavy cream Salt Instructions: Preheat oven to 400°F. Cut pecans for sale , carrots, and cauliflower into evenly sized pieces. 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 extra water. While the vegetables are cooking, melt 1 tablespoon of butter with Splenda and a pinch of salt. Stir within the vanilla and toss the combination with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching rigorously to prevent burning. Remove and set aside. When the vegetables are accomplished, add half to the bowl of a meals processor together with about half of the opposite components. Pulse until easy. Transfer to a big bowl and repeat the method for the following batch. Blend every thing well within the large bowl to make sure even distribution of elements. Transfer the mixture to a serving bowl and decoratively arrange the pecans on high. Enjoy!