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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Good for fall. Ingredients:
3 lbs sweet potatoes, peeled and cut into 1 inch pieces (about 6 medium) |
4 carrots, peeled and cut into 1 inch pieces (about 1 lb) |
2 chicken bouillon cubes |
6 tablespoons unsalted butter, cut into small pieces |
1/4 cup packed light brown sugar |
2 tablespoons fresh orange juice |
1 tablespoon ground nutmeg |
salt, to tast |
Directions:
1. Place the sweet potatoes, carrots, and bouillon cubes in a large heavy pot and cover with cold water.
2. Bring to a boil.
3. Then reduce the heat and simmer until the vegeatables are very tender, 15-20 minutes.
4. Drain, reserving 6 tbsp of the cooking liquid, and place in a bowl.
5. Using a mixer, whip the vegetables with the reserved cooking liquid and the remaining ingredients.
6. Serve immediately, or reheat in a double broiler or, covered, in a 350 degrees F oven for 15-20 minutes.
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