Make it on the big day or prepare it days or weeks before A holiday special: Sweet potato casserole This tried and true recipe will be a hit at your holiday dinner. Although the sweet potato relatively low calorie, this recipe includes a lot of sugar, although some substitutions can be made (see below). On the plus side, the sweet potato is loaded with vitamin A, three times your daily value, plus generous amounts of vitamins C and B6. Sweet potato casserole 1 40-ounce can sweet potatoes or 2 1/2 pounds cooked fresh sweet potatoes 1/4 cup milk 1/2 cup butter or margarine, melted and cooled 3/4 cup sugar 2 eggs 1 tablespoon vanilla extract 1 cup brown sugar 1/2 cup flour 1/3 cup butter or margarine, chilled 1 cup walnuts or pecans, chopped With a potato masher or food processor, puree sweet potatoes. Add milk, melted butter, sugar, eggs and vanilla extract. In another bowl, (for the topping) stir together the brown sugar and flour. Slice chilled butter into the brown sugar mixture. With your fingers or a pastry blender, blend in the butter until the mixture is crumbly and evenly mixed. Stir in chopped nuts. Spread the sweet potato mixture in a greased or spray-coated baking dish and distribute the crumbles over it. Bake at 350 degrees for 25 to 30 minutes. If baked, you can store the dish for 4 to 6 days in the refrigerator or 2 to 3 months in the freezer. To freeze the ingredients, place the sweet potato mixture in a one-gallon freezer bag and the topping in a quart size freezer bag, and freeze. Store the bags for 2 to 4 days in the refrigerator or 2 to 3 months in the freezer. If you limit sugar in your diet, reduce the white sugar to 1/2 cup and the brown sugar to 3/4, or substitute Splenda for part of the sugar. |
Banana Corn Fritters 3/4 cup Arrowhead Mills Organic Corn Meal 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon Swanson Organic Cinnamon 1/4 - 1/2 teaspoon Swanson Organic Cayenne Pepper 1 1/4 cups bananas, roughly mashed (about 3 medium bananas) 1 large egg 2 tablespoons skim milk 2 tablespoons Swanson Organic Coconut Oil , divided Directions: Preheat oven to 400°F. Coat a baking sheet with cooking spray. Whisk corn meal, flour, baking powder, cinnamon and cayenne in a medium bowl. Mix banana, egg and milk in a separate bowl. Add the cornmeal mixture to the banana mixture and stir until just blended. Heat one tablespoon coconut oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent b
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