Recipes coming soon!
Recipes coming soon!
I spotted this recipe on Oh She Glows, one of my favorite food blogs, last holiday season, and little did I know what an impact it would have on this year’s Thanksgiving! Seriously, it turns regular yams/sweet potatoes into magic.
It’s sweet, but not too sweet to be a side-dish, and the topping is crispy and delicious. It’s also pretty darn easy to make. Perfect for breakfast the next morning too!
While you can make this while your turkey is cooking, I baked it the night before and reheated it at 350 while the turkey was resting; it took around 30m - just keep an eye on it. You don’t have to add the pecans, but I firmly suggest you do; they lend a very tasty pecan-pie flavor.
adapted from Oh She Glows
Oven Temp: 350, Pan Size: 2 quart casserole dish
Whisk together the maple syrup, salt, nutmeg, and cinnamon; add to sweet potatoes. Transfer mixture into a lightly-greased (with canola oil) casserole dish.
Using a fork (or your fingers), mix together the topping ingredients until well combined; it helps to have softened butter. Add pecans last. Sprinkle topping over sweet potatoes and bake for 50 minutes, checking to make sure topping does not burn.
This dish is ridiculously versatile; it works for breakfast, brunch, potlucks, dessert. Dessert especially if you are someone who likes their desserts without overwhelming sweetness. Something about the twice-cooking/baking of the sweet potatoes really improves the sweet potato texture too.
And if, when shopping, you get confused about the difference between yams and sweet potatoes, usually what is labeled as a yam is actually a sweet potato. The USDA now requires the “yam” label to always be accompanied by “sweet potato.” It’s very unlikely to find a real yam here in the U.S. Bottom line is to look for the ones which dark orange flesh and reddish-brown skin.
That's It Bars are pretty new to the market, but they are also pretty awesome in their simplicity. They only have two ingredients: apple and whatever other fruit is on the package (apricot, pear, and cherry). They all have around 100 calories and 3g of fiber. They're also gluten-free, vegan, and kosher.
What I like about these especially is that they're like those fruit leather strips I love, but not so compacted, so they make for an actually-filling snack. They;re also pretty big for 100 calories. They remind me a bit of lara bars, which I love but are sometimes too high in cals for the amount you get, but without the nuts.
Just a little photoshop fun :)
My favorite so far is the apricot; oddly my least favorite is the cherry, which is interesting because dried cherries and I have a relationship. Perhaps it's because they aren't suing sour dried cherries, which are by far much tastier (lara uses them in their cherry pie bars). I've never had dried pears before, but the flavor is growing on me.
I've been taking these to work with me and eating them during my evening commute; they do a nice job of tiding me over till dinner. I also found that they make a good pre-workout snack that give you energy without side-aches; I think it's probably due to the sugar/carbs from the fruit.
So give these guys a try. [psst: if you want to order them try amazon because it’s almost always cheaper than grocery stores, and click the box below :^) ]
I don’t know about you, but I dislike corn syrup (those commercials claiming “corn sugar is the same as cane sugar” are such bull). I know that it’s unavoidable in some recipes, or when you’re making candy, but I don’t dig it. I have a problem believing that something is not horrible for you if there’s corn syrup in it – and yes, sometimes I do believe pie is healthy.
Beyond that, I never have it in the house. But lucky for me, and you, there is no corn syrup in this recipe! And I swear on all that is sweet and tasty, you will never miss it. You will not even notice it’s not there.
I discovered this pie last year, and it quickly became a holiday favorite. (And by favorite, I mean we can’t get out of the December without eating
two one.) It’s perfect for Thanksgiving or Christmas, and is super easy.
Also, the original recipe posted on allrecipes has 34,888 saves and over 1,000 positive reviews. Enough said.
For the crust (makes 2 crusts, either freeze half of the dough for later or halve the amounts)":
For the filling:
Preheat oven to 400 degrees.
Prepare crust; see directions here. (Note that the types of flour in this recipe are a bit different than in the link .)
In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the sugars and flour, mix well. Finally add the milk, vanilla, and pecans.
Pour into the pie shell, and place pie in the oven. Once the pie is in, turn the oven down to 350 degrees and bake for 30-40 minutes. The top will crack slightly.
Enjoy with whipped cream/cool whip, etc!
I’m off to the gym to prepare for future pies – that’s why everyone works out, right?
19 days till Christmas!