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Maple Sweet Potato Whip with Butter Pecans
Source: Chef Barrae

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

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 116.5
Total Carbs 15.1 g
Dietary Fiber 3.0 g
Sugars 3.8 g
Total Fat 6.5 g
Saturated Fat 3.0 g
Unsaturated Fat 0.8 g
Potassium 321.5 mg
Protein 1.8 g
Sodium 91.7 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  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.

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