Baked, Pumpkin-Spiced Sweet-Potato Whip

2 large, baked sweet potatoes, peeled (to measure about 4 cups)
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom

In bowl of a food processor, combine the baked sweet potato and any or all of the seasonings and spices. Puree until well-blended and smooth. Taste and adjust for seasoning.

Whip may be served at this point, or transfer to a shallow baking dish and bake in a 350-degree oven for 25 to 30 minutes or until golden and bubbly.

Makes 4 servings.

— Recipe from "The Cleanse Companion Cookbook," by Dr. Bonnie Nedrow and chef Jeff Hauptman.

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