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“This puts my sweet potato crop to delicious use. I've substituted butternut squash for the sweet potatoes with equally yummy results." Undertones of apple make this mildly sweet, creamy dish stand out. Kathy Rairigh - Milford, Indiana
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup equals 159 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 163 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchange: 2 starch.
Originally published as Whipped Autumn Vegetables in Healthy Cooking October/November 2008, p17
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Reviewed on Nov. 02, 2011 by mollyque
I also added some leftover canned pumpkin I had (about 1/2 can). I forgot to mention that in the review below!
Made this the first time and it was good, but I didn't love it. I didn't like how much the apricot flavor permeated the whole recipe. The 2nd time around, I used 1 lg sweet potato, 1lb parsnips, 1 lb carrots, and 1 small onion. Then, I forgot to reduce the cider, so I subbed with 1/4 cup apple butter. I also sprinkled some nutmeg into the whole mixture before I pureed. I liked it A LOT with the substitutions. I imagine you could sub in other things too- so it's a good recipe in my book!
Reviewed on Sep. 01, 2009 by cher5873
sounds delicious cant wait to try this
Reviewed on Nov. 28, 2008 by DOOBIELIZARD
This is sooooooo! good :)
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