INGREDIENTS
2 1/2 lb
sweet potatoes
1 serving
salt and pepper
1/2 cup
vegetable stock
1/4 cup
all-fruit orange preserves/marmalade
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
2 tbsp
thyme
1 serving
optional; puree of roast butternut squash and/or carrot
1 serving
undefined