• Baked, Pumpkin-Spiced Sweet-Potato Whip

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  • 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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