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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.0
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 226.8 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 2.9 g

View full nutritional breakdown of SUGAR FREE FLUFFY SWEET POTATOES calories by ingredient
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SUGAR FREE FLUFFY SWEET POTATOES

Submitted by: INDEJAM09

Introduction

THE ORIGIONAL RECIPE BY CYRUSFAMILY, HAD TOO MUCH SODIUM AND SUGAR FOR ME SO I JUST COPIED IT AND CHANGED SUGAR TO STEVIA AND BOULION CUBES TO LOW SODIUM BROTH. I ALSO REDUCED IT BY 1/2 BECAUS THERE ARE JUST 2 OF US. THE ORIGIONAL RECIPE BY CYRUSFAMILY, HAD TOO MUCH SODIUM AND SUGAR FOR ME SO I JUST COPIED IT AND CHANGED SUGAR TO STEVIA AND BOULION CUBES TO LOW SODIUM BROTH. I ALSO REDUCED IT BY 1/2 BECAUS THERE ARE JUST 2 OF US.
Number of Servings: 4

Ingredients


    Carrots, raw, 2 cup, chopped
    *sweet potatoes, fresh, 32 oz
    *Country Crock Light Margarine, 6 tbsp
    Stevia, 1/4 CUUP
    Orange Juice, 2 TBS
    *Pumpkin Pie spice, 1 tsp
    *Salt, substitute: Morton, Salt Substitute, 1/4 tsp *ground black pepper, to taste

Directions

CHOP CARROTS AND SWEET POTATOES INTO CUBES. ADD TO A STOCK POT WITH THE BROTH (MAY ADD WATER TO COVER
Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
Drain leaving 1/3 cup of the cooking liquid.
Transfer to a blender or use hand mixer etc.
Add stevia , juice, pumpkin pie spice , salt and pepper. Whip until mixture is light and fluffy.
Serve or freeze in bags or casserole dish.
You can freeze for up to 6 months.
To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes. After baking I turn it into a dessert and add granola for a little crunch on top!

GARNISH WITH GRANOLA TO TOP

Number of Servings: 4

Recipe submitted by SparkPeople user INDEJAM09.





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