Maple Sweet Potato Whip with Butter Pecans
Ingredients:
2 cups candy potatoes, diced
three cups carrots, chopped
3 cups cauliflower, chopped
1/4 cup pecan halves
2 Tbsp. unsalted butter (reserve 1 Tbsp. for potatoes)
1 tsp. vanilla extract
1 tsp. Splenda
1 tsp. cinnamon
Pinch of nutmeg and floor ginger
3/4 cup sugar-free maple syrup (e.g., Vermont brand with 5g carbs per 1/4 cup)
half cup heavy cream
Salt
Instructions:
Preheat oven to 400°F.
Cut the candy potatoes, carrots, and cauliflower into evenly sized pieces. Place them in a large pot with chilly salted water. Bring to a boil and cook for about 15 minutes or till very tender. Drain and return the pot to heat for a minute to evaporate any excess water.
While the vegetables are cooking, soften 1 tablespoon of butter with Splenda and a pinch of salt. Stir in the vanilla and toss the combination with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching fastidiously to stop burning. Remove and put aside.
When the vegetables are carried out, add half to the bowl of a meals processor together with about half of the other ingredients. Pulse till smooth. Transfer to a large bowl and repeat the process for the subsequent batch. Blend Georgia pecan farm within the large bowl to make sure even distribution of components.
Transfer the combination to a serving bowl and decoratively prepare the pecans on prime. Enjoy!