Monday, November 23, 2015

Sweet Potato and Pecan Casserole

INGREDIENTS:

Cooking spray

3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks

1/3 cup honey

1 large egg

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Salt

1 tablespoon packed dark brown sugar

1/3 cup finely chopped pecans

Preheat your oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the 

basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add

the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/3 teaspoon salt; whip with an electric mixer 

until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. 

Bake until hot and beginning to brown around the edges, 40 to 45 minutes.




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Thursday, November 7, 2013

Pumpkin Dip







PUMPKIN DIP!

Fall is in full swing!! The air is crisp, the leaves have changed colors and now we are waiting on Thanksgiving!! 

This is a cleaned up recipe of pumpkin dip! It is so good and no one will even know that you didn’t use added ‘stuff’ in it!!
1 can of pumpkin puree
1 cup plain, nonfat greek yogurt
1/2 cup honey
1 tsp. pumpkin spice
1/2 tsp. cinnamon
Mix this all together in a blender and serve chilled!  You can serve with fruit and cinnamon whole grain pita chips!


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