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BUY RACHAEL'S NEW BOOK

www.rachaelray.com
  • minutes
  • Serves 4

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

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