MINIATURE APPLE MUFFINS

December 24, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for MINIATURE APPLE MUFFINS to pass along. Some of the ingredients you’ll be needing are Splenda, Molasses, Apple Juice Concentrate, Cinnamon, Nutmeg, Apples, Old Fashioned Oats, Raisins, and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

MINIATURE APPLE MUFFINS
With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated
1 cup butter, softened
2 teaspoons molasses
2 large eggs
1/3 cup apple juice concentrate, thawed
2 teaspoons grated fresh lemon peel
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, shredded fresh apple
2/3 cup old-fashioned oats
1/2 cup raisins

Directions

1 – Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2 – Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3 – Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4 – Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Recipe Yield: Yield: 36 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 6 grams
Saturated Fat: 3.5 grams
Fiber: 1 grams
Sodium: 125 milligrams
Cholesterol: 25 milligrams
Protein: 2 grams
Carbohydrates: 11 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/miniature-apple-muffins

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Diabetic Dessert of the Week – Vanilla Pumpkin Pie

October 27, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Vanilla Pumpkin Pie. To make this week’s Dessert you’ll be needing Fat Free and Sugar Free Instant Vanilla Pudding Mix, Fat Free Skim Milk, Canned Solid Pack Pumpkin, Cinnamon, Nutmeg, Sugar Substitute, and Reduced Fat Pie Crust. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Vanilla Pumpkin Pie
Searching for your the perfect dessert for your holiday table? Look no further! Vanilla pudding perfectly balances creamy pumpkin in this pie for a flavor combination that’s simply divine! Even better, the recipe can be made a day in advance and refrigerated overnight, freeing up time for all your other seasonal to-dos!

Ingredients
1 package (1/2 ounce, 4-serving size) fat-free, sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1 cup canned solid-pack pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sugar substitute
1 baked 8-inch reduced-fat pie crust

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Whisk pudding mix and milk together in medium bowl.

2. Add pumpkin, cinnamon, nutmeg and sugar substitute. Mix well.

3. Pour mixture into crust. Chill 3 hours, or until firm.

Tip: Make this recipe the day before and refrigerate overnight.

Nutrition Information:
Calories: 158 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 308 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-pumpkin-pie/

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One of America’s Favorites – Pumpkin Pie

October 24, 2022 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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A slice of pumpkin pie

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving, Christmas, and other occasions when pumpkin is in season.

The pie’s filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with a spice mixture known as pumpkin pie spice, which is made using spices such as ginger, nutmeg, cinnamon, and allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Pies made from pumpkins typically use pie pumpkins, also known as sugar pumpkins, which measure about 6 to 8 inches in diameter, approximately the size of a large grapefruit. They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture. The flesh is cooked until soft and puréed before being blended with the other ingredients.

Pumpkin pie filling being prepared

The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice. This typically includes cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The pie is then baked in a pie shell and sometimes topped with whipped cream. Similar pies are made with butternut squash or sweet potato fillings.

The pie is often made from canned pumpkin, which is prepared mainly from varieties of Cucurbita pepo and Cucurbita maxima. Packaged pumpkin pie filling with spices included is also used. A December 1988 report by the U.S. Food and Drug Administration found that canned pumpkin products sometimes have sweet squash mixed in with the pumpkin “to obtain the same texture that is well-liked by consumers.”

Many modern companies produce seasonal pumpkin-pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima and Cucurbita moschata. (Libby’s pumpkin pie mix uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

A slice of homemade pumpkin pie with whipped cream

The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filling. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. Pumpkins were also stewed and made into ale by colonists. An early appearance of a more modern, custard-like pumpkin pie was in American Cookery, a cookbook published in 1796. It used a sweet custard filling in a pie crust, with spices similar to the ones used today.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or that pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South, where there was no tradition of eating pumpkin pie. Many Southern cooks instead made sweet potato pie, or added bourbon and pecans to give the pumpkin pie a Southern touch.

Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Pumpkin pies were discouraged from Thanksgiving dinners in the United States in 1947 as part of a voluntary egg rationing campaign promoted by the Truman Administration, mainly because of the eggs used in the recipe. This was a part of President Truman’s Citizen’s Food Committee task force, designed to ration food consumption in the United States in hopes to provide more foreign food assistance to Europe post World War II. Part of the campaign included an “Egg-less & Poultry-less Thursday”, which began in October 1947, and with Thanksgiving Day always occurring on a Thursday, there was a considerable backlash among American consumers against this. Truman was true to his word, and no pumpkin pie was served at the White House for Thanksgiving in 1947.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 US gallons of evaporated milk, 2,796 eggs, 7 lb of salt, 14+1⁄2 lb of cinnamon, and 525 lb of sugar. The final pie weighed 3,699 lb and measured 20 ft in diameter.

Diabetic Side Dish of the Week – Fall Fruit Compote THURSDAY

October 20, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Fall Fruit Compote. Nothing but good things in this recipe! To make the dish you’ll be needing; Pears, Apples, Seedless Grapes, Bananas, Dark Raisins, Orange Zest, Dried Pears, Cinnamon, Allspice, Nutmeg, and Orange Juice. Starting the Fall Season off right! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Fall Fruit Compote
Ring in the arrival of autumn with this delightful dessert!

Ingredients
Preparation time: 15 minutes
Cooking time: 20–25 minutes.

2 ripe pears, cut in small chunks, unpeeled
2 apples, cored and cut in small chunks, unpeeled
1 cup seedless grapes
1 medium-size ripe banana, sliced
1/2 cup dark raisins
1/4 cup golden raisins
3 dried pear halves, chopped
Grated zest from skin of 1 orange
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup orange juice

Directions
Yield: about 6 cups
Serving size: 1/2 cup

1 – Combine all ingredients in a large pot and stir. Simmer over low heat 20 to 25 minutes or until fruit is tender. Serve warm or cold.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 26 g, Protein: 1 g, Fat: <1 g, Sodium: 2 g, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/fall-fruit-compote/

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Diabetic Side Dish of the Week – Sweet Whipped Turnips

October 9, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Sweet Whipped Turnips. To make this week’s recipe you’ll be needing Turnips, Carrots, Apple, Water, Low Calorie Margarine, Skim Milk, Splenda Brown Sugar, Nutmeg, Ground Pepper, and Salt. One delicious Side Dish and it’s only 94 calories and 13 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Sweet Whipped Turnips
Turnips are nutrient-rich cruciferous veggies. If you like them plain, you’ll love them all dressed up in this simple and flavorful recipe! Apples, nutmeg and a bit of brown sugar blend give this whipped root vegetable mixture delightfully sweet undertones!

Ingredients
Preparation time: 10 minutes
Cooking time: 30 minutes.

1 pound turnips
1 pound carrots
1 apple, about 3 inches in diameter
6 cups water
2 tablespoons low-calorie margarine
1/3 cup skim milk
2 tablespoons Splenda Brown Sugar Blend
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
Dash salt

Directions
Yield: 6 servings
Serving size: 1/2 cup

1 – Peel turnips and carrots and chop into chunks. Peel and core apple and chop into chunks. Place turnip, carrot, and apple chunks in a 3-quart saucepan. Add 6 cups water and bring to a boil. After boil is reached, reduce heat to medium and cook for 30 minutes or until all pieces are tender. Remove from heat, pour into a colander and let drain completely. Place turnip, carrot, and apple mixture in a food processor (or use handheld mixer and large bowl), combine with all remaining ingredients, and whip until desired consistency (add additional tablespoon of milk if desired).

Nutrition Information:
Calories: 94 calories, Carbohydrates: 17 g, Protein: 2 g, Fat: 2g, Saturated Fat: <1 g, Cholesterol: <1 mg, Sodium: 180 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/sweet-whipped-turnips/

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Diabetic Side Dish of the Week – Twice-Baked Sweet Potatoes

September 18, 2022 at 6:02 AM | Posted in Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Twice-Baked Sweet Potato. These Delicious Twice-Baked Sweet Potatoes are made using Sweet Potatoes, Reduced Calorie Margarine, Brown Sugar Substitute, Ground Cinnamon, Allspice, Nutmeg, Crushed Pineapple, Walnuts, and Mini Marshmallows. These are some kicked up Sweet Taters! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Twice-Baked Sweet Potatoes
Put the fall’s harvest to good use with this classic side dish. With its combination of cinnamon, allspice, nutmeg, chopped walnuts, and miniature marshmallows, this casserole is so delightful, you won’t even need dessert.

Ingredients
Preparation time: 20 minutes
Baking time: approximately 1 hour and 10 minutes
Cooling time: 15 minutes

4 sweet potatoes (8 ounces each), unpeeled
1 tablespoon reduced-calorie margarine
1/2 teaspoon brown sugar substitute
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 can (8 ounces) crushed pineapple, canned in juice
2 tablespoons chopped walnuts
I cup miniature marshmallows

Directions
Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

1 – Preheat oven to 400˚F. Wrap each sweet potato in foil, place on oven rack, and bake for one hour, or until tender when pierced with a fork. Remove from oven and allow to cool 15 minutes. Cut each potato in half lengthwise and carefully scoop flesh into a bowl, leaving shells intact with 1/8–1/4 inch of flesh. Place shells in a baking dish and set aside. Using an electric mixer, mash flesh until smooth. Mix in margarine, brown sugar substitute, and spices. Drain pineapple well in a sieve, forcing out extra liquid with the back of a spoon. Stir drained pineapple into mashed sweet potatoes. Spoon filling into shells; sprinkle with walnuts and press on marshmallows. Return to the oven for 8–10 minutes, or until marshmallows are lightly toasted and potato is heated through.

Nutrition Information:
Calories: 174 calories, Carbohydrates: 36 g, Protein: 3 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 37 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/twice-baked-sweet-potatoes/

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Diabetic Dessert of the Week – Creamy Baked Custard with Maple Syrup

January 20, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Creamy Baked Custard with Maple Syrup. To make this week’s Dessert you’ll be needing Fat-Free Half-and-Half, Egg Substitute, Sugar, Vanilla, Nutmeg, and Maple Syrup. This Dessert is only 131 calories, 23 carbs, and 1 gram of fat per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Creamy Baked Custard with Maple Syrup
When you’re craving a guilt-free sweet treat, dig into this creamy custard. Containing only 131 calories and 1 gram of fat, this delectable dessert only tastes sinful — so go ahead and indulge yourself tonight.

Ingredients
2 1/2 cups fat-free half-and-half
1/2 cup cholesterol-free egg substitute
1/4 cup sugar
2 teaspoons vanilla
Dash ground nutmeg
3 cups boiling water
2 tablespoons maple syrup

Directions
Yield: 6 servings.
Serving size: 6 ounces.

1 – Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.

2 – Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.

3 – Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.

4 – Drizzle with maple syrup before serving.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/

 

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Diabetic Side Dish of the Week – CANDIED YAMS

January 9, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Diabetic Side Dish of the Week | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Side Dish of the Week is – CANDIED YAMS. Here’s another Delicious Diabetic Side Dish, CANDIED YAMS. Yams, Brown Sugar, Raisins, Cinnamon, Cloves, Sugar Substitute, Low Calorie Margarine and Nutmeg make up this week’s Dish! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CANDIED YAMS
Serving size: 1/4 cup Recipe for Candied Yams from our Side Dishes recipe section.

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

Whole Wheat Pumpkin Bread

December 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for Whole Wheat Pumpkin Bread. What better Dessert for the Fall/Winter Seasons than a Whole Wheat Pumpkin Bread! This Diabetic Friendly Dessert Recipe is only 142 calories and 9 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Whole Wheat Pumpkin Bread
With only 142 calories and 10 grams of carbohydrate per serving, this scrumptious, low-carb bread is the perfect way to end your hectic day. Curl up on the couch and enjoy with a mug of tea or cocoa for a relaxing treat.

Preparation time: 10 minutes. Baking time: 50 minutes.

Ingredients
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions
Yield: 10 servings.
Serving size: 1/10th of a loaf.

Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Nutrition Facts Per Serving:
Calories: 142 calories, Carbohydrates: 10 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 292 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/whole-wheat-pumpkin-bread/

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Inside every issue you’ll find…
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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Make-Ahead Mashed Sweet Potatoes

December 10, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for Make-Ahead Mashed Sweet Potatoes. It’s from the Jennie – O website, they have many Side Dishes and Dessert Recipes on their website along with all the Turkey Recipes. To make this recipe you’ll be needing Sweet Potatoes, Butter, Sugar, Maple Syrup, Cinnamon, Nutmeg, Kosher Salt, and Vanilla Extract. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Make-Ahead Mashed Sweet Potatoes
Make-Ahead Mashed Sweet Potatoes are a classic holiday side that can be prepared up to two days prior to your holiday meal. Six servings of sweet potatoes, mashed and baked with cinnamon, nutmeg, vanilla and maple syrup.

Total Time – 2 Hours
Serving Size – 6 Servings

Ingredients
3 – pounds sweet potato
2 – tablespoons butter
1/3 – cup sugar
1/4 – cup maple syrup
1/2 – teaspoon cinnamon
1/4 – teaspoon nutmeg
1 – teaspoon kosher salt
1 – teaspoon vanilla extract

Directions
1) Heat oven to 400°F.
2) Place sweet potatoes on baking sheet.
3) Bake 55 minutes or until tender.
4) Let stand 5 minutes; scoop pulp into large bowl.
5) Mash with potato masher or process through a ricer until smooth.
6) Stir butter, sugar, maple syrup, cinnamon, nutmeg, salt and vanilla into sweet potatoes.
7) Place in lightly greased, 2-quart baking dish.
8) Bake 30 minutes or until bubbly.
9) Bake and mash these potatoes up to two-days prior to Thanksgiving.)
10) Then, day-of, simply stir in seasonings and bake for 30 minutes or until bubbly.

Nutrition
Calories – 300
Protein – 5g
Carbohydrates – 67g
Fiber – 8g
Sugars – 34g
Fat – 3g
Cholesterol – 5mg
Sodium – 430mg
Saturated Fat – 1.5g
https://www.jennieo.com/recipes/make-ahead-mashed-sweet-potatoes/

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