Whipped Sweet Potatoes


Side Dish
Whipped Sweet Potatoes

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    Servings and Ingredients

    Serves 8
    3 lbs. sweet potatoes, peeled and cubed
    4 medium carrots, peeled and cubed
    2 cube(s) chicken bouillon
    6 tbsp. margarine, softened, divided
    ¼ c. brown sugar
    2 tbsp. orange juice
    ¼ c. chopped pecans
    ¼ c. brown sugar
    ¼ c. flour


    1. Cook sweet potatoes and carrots with bouillon in water until tender. Drain. Reserve cooking liquid.
    2. Add 4 tablespoons margarine, 1/4 cup brown sugar, orange juice and as much reserved liquid as needed for mashing to drained potatoes and carrots. Mash. Place in casserole dish.
    3. NOTE: To make ahead, cover and refrigerate until ready to bake and serve.
    4. To make topping, combine pecans, 1/4 cup brown sugar, flour and 2 tablespoons margarine until crumbly. Sprinkle on top of potato mixture when ready to bake.
    5. Bake at 350 degrees for 15 to 20 minutes, until bubbly.

    Nutrition facts


    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 5mg
    • Sodium: 230mg
    • Total Carbohydrates: 54g
    • Protein: 2g