Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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!

Target recipe: heat oven to 350 degrees. bake potatoes until knife-tender, 1 1/2 hours. leave oven on. let potatoes cool slightly. peel; place in bowl. beat until smooth. heat milk in small saucepan to boiling. add vanilla, sugar and butter. stir cinnamon, nutmeg and orange juice into potatoes. stir in milk mixture until smooth. coat 12x8x2" baking dish with cooking spray. spread half the potatoes in bottom. layer 2 cups marshmallows over potatoes. cover with remaining sweet potatoes. bake for 30 minutes. layer remaining marshmallows on top. bake for 20 minutes, until browned.