Amazing Maple Sweet Potato Whip with Butter Pecans

[Chef Barrae]

This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato and any other version. I researched the carbohydrates in whipped sweet potatoes and was astounded to find that in a half cup portion of Stouffer's brand there were 41 grams net carbs of which 23 grams were sugars. In just the same size serving of a simple baked sweet potato with nothing added, there are 17 grams net carbohydrate with 7.5 grams sugars. In this recipe there are only 10.9 grams net carbs of which only 1.9 grams are sugars in the same size one half cup portion. A huge difference that makes them guilt free for most while still being full flavored! If you can, this must be included on your Thanksgiving Day table as well as any other special holiday! I hope you enjoy.

Maple Sweet Potato Whip with Butter Pecans

Ingredients:

2 cups sweet potatoes, diced
3 cups carrots, chopped
3 cups cauliflower, chopped
1/4 cup pecan halves
2 Tbsp. unsalted butter, reserve 1 Tbsp. for potatoes
1 tsp. vanilla
1 tsp. Splenda
1 tsp. cinnamon
pinch nutmeg and ground ginger
3/4 cup sugar free maple syrup (I used Vermont brand with 5 g carb per 1/4 cup)
1/2 cup heavy cream
salt

Preheat oven to 400'

Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water. Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender. Drain and return pot to heat for a minute or two to evaporate any excess water.

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. 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.

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. 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. Transfer to a serving bowl and decoratively arrange the pecans on top.

Nutrition Facts
10 - 1/2 Cup Servings
Amount Per Serving
Calories 136.7
Total Fat 9.1 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.2 g
Cholesterol 22.5 mg
Sodium 79.8 mg
Potassium 291.1 mg
Total Carbohydrate 13.9 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 1.9 g

[HealthierMe]

yum! looks great, chef. thanks for sharing the recipe.

[Josselyn]

Mmmmmm...and I'm not the biggest fan of sweet potatoes. This sounds yummy. Thank you, Chef!

[Vicki NC]

Yum yum...just bought some sweet potatoes to bake, and now I'll have a new recipe for them!

I use Stevia Extract Powder, instead of Splenda. Hope that works as well.

[Chef Barrae]

Yum yum...just bought some sweet potatoes to bake, and now I'll have a new recipe for them!

I use Stevia Extract Powder, instead of Splenda. Hope that works as well.

You should have no problem with the different sugar substitute. Just use whatever would be equal to what the recipe calls for in making the pecans. I hope you enjoy and please let me know how it turns out!