Twice Baked Sweet Potato Recipe

Last night I was planning to make a large chopped salad for dinner and thought I needed a something to go with it;  so while I was at the market I decided to grab some sweet potatoes and thought I'd figure out what to do with them when I got home. I personally love sweet potatoes because they remind me of fall and have many health benefits! So I came up with this easy recipe for twice baked SWEET potatoes and they turned out to be super delicious!  Hope you enjoy!

Twice Baked Sweet Potatoes

Ingredients (serves 4)

• 2 sweet potatoes
• 2 1/2 Tablespoons butter
• 1 Tablespoon chopped dried cranberries
• 2 Tablespoons chopped almonds
• 1 Teaspoon cinnamon

Directions:

Step 1: Poke your two sweet potatoes all over with a fork and place on a microwave safe plate covered with a paper towel and place them in the microwave for 7 minutes. 

Step 2: Remove your sweet potatoes from the microwave and slice each of them in half. Using a spoon, carefully scoop out the inside of one of the halves and place the inside of the potato in a medium sized bowl. Clean out the inside of the potato half leaving a thin layer of potato along the inside of the skin. Repeat this process with the remaining halves. Place your empty halves on a cookie sheet. 

Step 3: Use a fork to mash up the inside of your potatoes that you placed in the medium bowl, mash potatoes until they resemble a smooth texture. Add in the butter, cranberries, almonds, cinnamon and stir mixture until ingredients are all blended together.

Step 4: Take your mashed sweet potato mixture and using a small spoon, scoop the mixture into each of the empty halves on your cookie sheet. Scoop the mixture in the halves until all of the mixture is gone.  Once your potato halves are filled, you can refrigerate them (for up to 24 hours) to cook later or place them in a preheated 350 degree oven to cook. Cook the potato halves for 30 minutes. Once they have cooked, serve and enjoy!  

Sweet Potato Health Benefits:

Massive amounts of Antioxidants

Contain twice the amount of fiber compared to regular potatoes

Rich in Vitamin C & E 

Potent source of Maganese (helps stabilize blood glucose levels and appetite for hours)

High levels of B6 and Potassium

The tubers also contain iron, magnesium and Vitamin D

Soothing for the stomach

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Gluten Free Pumpkin Nut Bread

I love the fall season & everything about it! My favorite thing about fall is being able to bake in the kitchen without over heating the house and filling the house with delicious smells! Growing up I always remember my Mom would make pumpkin bread. It smelled delicious while it was baking in the oven and was perfect for breakfast or dessert! She would heat it up in the microwave for 10 seconds with a little butter on top and it tasted fresh out of the oven! So today I pulled out the family cook book and decided to make it, but substitute a few things so it was gluten free! Hope you enjoy!

Gluten Free Pumpkin Bread

Ingredients:

• 2 cup gluten free all-purpose flour (I used Trader Joes brand)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 Cup pumpkin puree
• 1 Cup granulated sugar
• 1/2 Cup milk
• 2 eggs
• 1/4 Cup butter or margarine softened
• 1/2 Cup chopped pecans 

Directions:

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan.

Step 1: On a sheet of waxed paper or in a bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. 

Step 2: In a large bowl combine pumpkin, granulated sugar, milk, eggs and butter, beat until well blended.

Step 3: Add flour mixture to pumpkin mixture, beating just until smooth. Stir in chopped pecans. 

Step 4: Pour batter into prepared pan. Bake 50 to 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Remove from pan. Sprinkle with confectioner's sugar if desired. Slice and enjoy!

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Pumpkin Pie Smoothie

The Fall season is less than a week away and I cannot wait! I love everything about the season but most of all I love the amazing food and warm scents that comes with it. I concocted a delicious and healthy Pumpkin Pie smoothie that is perfect for you to drink up for breakfast during those crisp autumn mornings. Let me know what you think :)

Pumpkin Pie Smoothie

 Ingredients:

•2/3 cup of pumpkin purée 

•Half frozen banana

•1/4 cup vanilla yogurt

•1/4 cup almond milk

•Sprinkle of cinnamon

•Sprinkle of nutmeg 

•1-2 drops of honey

(Serving size 1) 

Place the frozen banana into your blender first & then add remaining ingredients. Blend for a few minutes until a frothy consistency is made. Pour into a glass and enjoy! 

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