Friday, November 13, 2009

Maple Sweet Potato Whip with Butter Pecans

This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato and any other version. I researched the carbohydrates in whipped sweet potatoes and was astounded to find that in a half cup portion of Stouffer's brand there were 41 grams net carbs of which 23 grams were sugar. In this recipe there are only 10.9 grams net carbs of which only 1.9 grams are sugars in the same sized portion. A huge difference that makes them guilt free while still being full flavored! This must be included on your Thanksgiving Day table as well as any other special holiday! I hope you enjoy.

Maple Sweet Potato Whip with Butter Pecans


2 cups sweet potatoes, diced
3 cups carrots, chopped
3 cups cauliflower, chopped
1/4 cup pecan halves
2 Tbsp. unsalted butter, reserve 1 Tbsp. for potatoes
1 tsp. vanilla
1 tsp. Splenda
1 tsp. cinnamon
pinch nutmeg and ground ginger
3/4 cup sugar free maple syrup (I used Vermont brand with 5 g carb per 1/4 cup)
1/2 cup heavy cream

Preheat oven to 400'

Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water. Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender. Drain and return pot to heat for a minute or two to evaporate any excess water.

While the vegetables are cooking melt 1 tablespoon of butter with the Splenda and a pinch of salt. Stir in the vanilla and toss mixture with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching carefully so they do not burn. Remove and reserve.

When the vegetables are done add half to the bowl of a food processor along with about half of the other ingredients. Pulse until smooth. Transfer to a large bowl and repeat process for the next batch. Blend everything well in the large bowl to make sure the ingredients are distributed evenly. Transfer to a serving bowl and decoratively arrange the pecans on top.

Nutrition Facts
10 - 1/2 Cup Servings
Amount Per Serving
Calories 136.7
Total Fat 9.1 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.2 g
Cholesterol 22.5 mg
Sodium 79.8 mg
Potassium 291.1 mg
Total Carbohydrate 13.9 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 1.9 g

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