Our kitchen is the heart of our home, and this is where we share many precious memories. This year’s Thanksgiving will be a little different and quieter than others, but we will make it count! Drew and I made some #SUNNYD Whipped Sweet Potatoes and want to share this delicious recipe with you!
As a family, we love to cook together and try different recipes. Most people like to use red sweet potatoes, but we made this SUNNY Delight recipe with white ones. I have realized over the years that it’s ok to experiment and add my own spin on recipes.
Thank you Sunny Delight for sponsoring this post. All opinions are my own,
INGREDIENTS
- 3 pounds sweet potatoes, peeled and cubed ( I used white sweet potatoes)
- 2-2/3 cups SUNNYD Tangy Original, divided
- 1/4 cup packed brown sugar
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup chopped walnuts (optional)
DIRECTIONS
Place sweet potatoes and 2-1/3 cups SUNNYD in a large saucepan or Dutch oven.
Cover and bring to a boil.
Boil for 35-45 minutes or just until potatoes are tender.
Drain and place in a large mixing bowl.
Mash potatoes with the brown sugar, butter, salt, nutmeg, cinnamon and remaining SUNNYD.
Garnish with walnuts (optional).
