Whipped Sweet Potatoes

Recipe courtesy of Gayle Hansen of Spring Lake, a member of South River EMC.

3 lbs. sweet potatoes, peeled and cut into 1-inch pieces
4 medium-sized carrots, peeled and cut into 1-inch pieces
2 chicken bouillon cubes
6 T. unsalted butter
1/4 cup light-brown sugar
2 T. fresh orange juice
Salt to taste

Place sweet potatoes, carrots and bouillon cubes in a large, heavy pot and cover with cold water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes or until vegetables are tender. Drain, reserving 6 T. of cooking liquid and place in a bowl.

Mash the vegetables with reserved cooking liquid and remaining ingredients. Serve immediately, or reheat covered in a 350 degree oven for 15 to 20 minutes.

Yield: 6 servings