Orange Infused Whipped Sweet Potatoes
Infusing sweet potatoes with orange juice and then whipping them with sweet soy whipping cream gives them all the gooey goodness of those high-calorie sweet potato casseroles.
4 large sweet potatoes, peeled and cut into 2 inch pieces (about 6 cups)
4 cups orange juice
2 tablespoons non-hydrogenated vegetable margarine
1/2 cup soy whipping cream
Salt and pepper to taste
Soy milk or almond milk if additional moisture is needed for whipping
Note: If you cannot find soy whipping cream, use soy milk and a tablespoon of agave nectar or organic cane sugar and additional soy or almond milk.
In a large pot, bring 4 cups of water and 4 cups of orange juice to a boil. Add the sweet potatoes and cook until tender enough to mash. Add more water if necessary. Remove from stove and drain.
Put the sweet potatoes back in the warm pot. Add the margarine and soy whipping cream. Mash until the the potatoes are light and fluffy. If you need to add additional liquid add a little soy milk or almond milk, as adding additional soy whipping cream may make the dish too sweet. Add salt and pepper to taste.
If it's just not Thanksgiving otherwise, you can spread the whipped sweet potatoes in a casserole dish, top them with marshmallows and bake at 350 degrees for 20 minutes. But you may be surprised how sweet and satisfying this dish is on its own.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.