Source: Chef Barrae

This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top.

Servings

1 tsp SPLENDA® No Calorie Sweetener, granulated
3 cup fresh cauliflower , chopped
0.25 cup Nuts, pecans, halves
2 tbsp unsalted butter , reserve 1 tbsp. for potatoes
1 tsp vanilla extract
1 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
6 oz sugar-free maple syrup (3/4 cup)
0.5 cup heavy whipping cream
1 pinch salt , to taste
2 cup sweet potatoes, cubed , diced
3 cup chopped carrots

1 Preheat oven to 400 degrees F.
2 Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water.
3 Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender.
4 Drain and return pot to heat for a minute or two to evaporate any excess water.
5 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.
6 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.
7 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.
8 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.
9 Transfer to a serving bowl and decoratively arrange the pecans on top.