Recipe
Side Dish
Whipped Sweet Potatoes
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 lbs. sweet potatoes, peeled and cubed | ||
| 4 medium carrots, peeled and cubed | ||
| 2 cube(s) chicken bouillon | ||
| 6 tbsp. margarine, softened, divided | ||
| ¼ c. brown sugar | ||
| 2 tbsp. orange juice | ||
| ¼ c. chopped pecans | ||
| ¼ c. brown sugar | ||
| ¼ c. flour |
Directions
- Cook sweet potatoes and carrots with bouillon in water until tender. Drain. Reserve cooking liquid.
- Add 4 tablespoons margarine, 1/4 cup brown sugar, orange juice and as much reserved liquid as needed for mashing to drained potatoes and carrots. Mash. Place in casserole dish.
- NOTE: To make ahead, cover and refrigerate until ready to bake and serve.
- To make topping, combine pecans, 1/4 cup brown sugar, flour and 2 tablespoons margarine until crumbly. Sprinkle on top of potato mixture when ready to bake.
- Bake at 350 degrees for 15 to 20 minutes, until bubbly.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 230mg
- Total Carbohydrates: 54g
- Protein: 2g