Fluffy Sweet Potatoes - cooking recipe

Ingredients

4 carrots, peeled and cubed
3 lbs sweet potatoes, peeled and cubed
2 chicken bouillon cubes
6 tablespoons margarine
1/4 cup brown sugar
2 tablespoons juice, fresh juice in any flavor
1 teaspoon pumpkin pie spice
salt and pepper, to taste
granola cereal, for garnish

Preparation

In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
Drain leaving 1/3 cup of the cooking liquid.
Transfer to a blender or use hand mixer.
Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
Whip until mixture is light and fluffy.
Serve or freeze in bags or casserole dish.
You can freeze for up to 6 months.
To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
After baking, I turn it into a dessert and add granola for a little crunch on top!