Thanksgiving Ready

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With thanksgiving around the corner, it’s good to have options to lighten traditional classics like sweet potato casserole. I enjoyed sharing my easy recipe with yesterday’s demo at the Red Stick Farmers Market. Though there was not butternut squash at the market yesterday, if you can find it, try subbing out half of the sweet potatoes to lighten the carb load and add in other nutrients. Since we are also in cold and flu season, I also showed how to make a fresh immune booster to keep you and your loved-ones protected or armed with a speedy recovery boost this season. Check out the recipe for each below.

Sweet Potato Casserole
Serves 8

Ingredients:
4 cups diced sweet potato (3-4 small)
1 tbsp. butter
1/2 tbsp. vanilla
2 tbsp. whole milk (or preferred %)
1 tbsp. red stick spice Vietnamese cinnamon
3 tbsp. local honey
2 tbsp. raw cane sugar
1/2 cup chopped roasted pecans

Directions:
1. Place a large pot over high heat and bring to a boil. Preheat oven to 350 degrees.
2. Peel sweet potatoes and cut in half longwise. Cut each half into three strips then cube into medium-sized chunks. Add to pot.
3. Let boil for 12 minutes or until tender with a fork.
4. Strain and place in a large bowl. Mash with a large spoon and add butter, honey and sugar and mix until well blended. Add milk and spices and mix well.
5. Place in a small oven safe dish and cover top in chopped roasted pecans. Bake for 5 minutes. *optional (Be careful not to burn pecans.)

 

Immune Booster
Serves 6

Ingredients:
3-4 fresh juiced satsuma or orange
3-4 fresh juiced lemon
3 tbsp. local honey
2 tsp. cayenne pepper
1-2 drops of oil of oregano pee individual serving *optional

Directions:
1. Peel satsumas and break in half. With a glove hand, juice satsuma sections over a medium bowl with a pouring spout.
2. Rinse lemons and cut in half. Remove visible seeds and juice each half, cut side up over the bowl.
3. Stir mixture with a fork or spoon and remove any spotted seeds. Add honey and mix until dissolved.
4. Add cayenne and stir well. Pour into individual containers for storage in the fridge. (A salad dressing container or top-able condiment container should work.)
5. Add optional oil of oregano only when ready to consume. Otherwise, the entire mixture will taste like a pizza within an hour. 🙂

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