Light N Fluffy Sweet Potatoes Recipes

FLUFFY SWEET POTATOES

Steps:

• In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
• Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
• Drain leaving 1/3 cup of the cooking liquid.
• Transfer to a blender or use hand mixer.
• Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
• Whip until mixture is light and fluffy.
• Serve or freeze in bags or casserole dish.
• You can freeze for up to 6 months.
• To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
• After baking, I turn it into a dessert and add granola for a little crunch on top!

CREAMY AND LIGHT MASHED SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

LIGHT SWEET POTATO PIE

Steps:

• Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth. , In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

FLUFFY SWEET POTATO CUSTARD PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

SWEET POTATO FLUFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish.
• With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.