Fluffy Sweet Potatoes

1. 1

   In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.

2. 2

   Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.

3. 3

   Drain leaving 1/3 cup of the cooking liquid.

4. 4

   Transfer to a blender or use hand mixer.

5. 5

   Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.

6. 6

   Whip until mixture is light and fluffy.

7. 7

   Serve or freeze in bags or casserole dish.

8. 8

   You can freeze for up to 6 months.

9. 9

   To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.

10. 10

    After baking, I turn it into a dessert and add granola for a little crunch on top!

* Per serving · 4 servings · Values may vary.

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