Thursday, December 25, 2014
2 lbs. Sweet Potatoes (about 3 large or 4 medium)
1/2 cup fat free half & half or skim milk
1/4 cup packed light brown sugar
1 tbsp. orange juice
1 tsp. vanilla
2 tbsp. unsalted butter
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 tbsp. cinnamon
1/4 cup light brown sugar, unpacked
1/4 cup quick cooking oats (or chopped pecans)
1 tbsp. whole wheat flour
1/2 tbsp. melted butter
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut sweet potatoes in half and roast in oven for 45 minutes. Remove from oven & allow to cool slightly. Once cool enough to touch, scoop out insides & place in the bowl of a stand mixer. Beat until sweet potatoes are slightly mashed. Add in 2 tbsp. butter, brown sugar, half & half, orange juice, vanilla, nutmeg & cinnamon. Beat until incorporated and sweet potatoes become a whipped consistency.
Spray an 8×8 baking dish with cooking spray. Pour sweet potato mixture into dish. Set aside.
In a small bowl combine 1 tbsp. cinnamon, 1/4 cup brown sugar, 1/4 cup oats, & whole wheat flour. Whisk together. Add half of melted butter and stir to combine. Spoon topping over sweet potato mixture.
Rachel got the recipe from this webpage: http://www.macaroniandcheesecake.com/2010/11/lightened-up-sweet-potato-casserole.html
She also said, "I didn't make the topping. Instead I just chopped up pecans."
2 cups sugar
1/4 cup water
1 cinnamon stick (3 in. long)
2 bags (12 oz each) fresh cranberries
In a medium sized non-aluminum saucepan, combine the apple cider, sugar, water, and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the cranberries, bring to a simmer and cook stirring occasionally until most of the cranberries have burst, about 10 min.
Let cool to room temperature. Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.
Rachel got this recipe from her co-worker.