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Healthier Sweet Potato Casserole

Every holiday season, I give thanks for a small yellow cookbook which has been with my family for over 20 years. My dad bought this cookbook for my mom back in 1983 when we lived in Franklin, Tennessee.

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Over the years this book has become stained, dog eared, and even torn in a few places due to our constant use and reference, otherwise known as loved. Her decadent banana bread recipe and of course, my all time favorite, sweet potatoes have become a staple in our family. When family members or friends are sick or feeling blue, her moist banana bread is the best of remedies. But, her sweet potato casserole, topped with delicious crunch and heart warming brown sugar brings a smile to everyone’s face and signals that the holidays have arrived. 

If you are at a loss for what to make for tonight or tomorrow’s big meal, I highly recommend adding this as a healthier side item. Over the years my mom and I have tested out different versions of this recipe. Two years ago we finally settled on a healthier version which also passes the taste test of born and bred southerners who are more concerned with taste than anything else.

So, head to your pantry and refrigerator to gather the 11 simple ingredients to make this delicious, and filling side item.

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A Healthier Version of Miss Daisy’s Sweet Potatoes

1 large can yams (you can use fresh if you desire and cook them ahead of time0

3/4 cup sugar

1/2 tsp salt

2 egg whites

1/4 cup Smart Balance

1/2 cup milk

1 tsp vanilla

Mix all ingredients, both wet and dry, together in a large stand mixer bowl or a bowl with which you can use a hand mixer.

Pour well mixed ingredients into a 9×13.

.Topping

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts

1/4 cup butter

Now mix the topping together in bowl, insuring the butter is cut in with the other ingredients

Once all your topping is mixed well, sprinkle on top of the sweet potato mixture.

Bake for 35 minutes in a 350 degree oven and enjoy!  The picture above is clearly before it goes in the oven. Trust me, after it goes in the oven it is a gooey, delicious mixture of brown sugar, nuts, and sweet potatoes! For an added sweet bite, cover part of the sweet potato mixture in mini marshmallows when there are 2-3 minutes left in the oven!

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Easy Party H’orderves for a Crowd

Happy Monday! Did you have a good day? I enjoyed a great start to my week today after sleeping more than 12 hours last night!  After our busy weekend we both needed the sleep! This weekend we were constantly going:

Friday night I baked the night away in comfy pjs

Saturday we spent the day cooking and prepping for our party

Saturday night we donned t tacky Christmas sweaters with our closest friends

I also enjoyed my 2nd Monday evening Core Fusion Cardio class. Braxton kicked our butts tonight with mountain climbers and squats. I was definitely dripping sweat by the end of tonight’s class and wanted nothing more than a home cooked meal.

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Tonight’s dinner included leftover ham, grilled pineapple, and garlic gold topped steamed broccoli. It was so simple but so good!

Per the requests of many readers, I wanted to share the some of our easy party h’orderve recipes from Saturday night’s party. Each of these recipes works well with a crowd of 20-30 people.

Alcoholic Eggnog

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Alcoholic Eggnog Ingredients

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

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Alcoholic Eggnog Directions

Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove’s burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you’re ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

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Giada’s Cheese Stuffed Dates with Prosciutto

  • 1/4 cup (2 ounces) goat cheese, at room temperature
  • 1/4 cup (2 ounces) mascarpone cheese, a room temperature
  • 1/4 cup finely chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 16 Medjool dates (12 ounces), pitted
  • 8 thin slices prosciutto, halved lengthwise

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Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.

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Hot Seafood Dip

Serves 24

  • 1.25 lbs unpeeled, small shrimp
  • 2 Tbsp butter
  • 2 cups mayonnaise
  • 1 cup parmesan cheese, grated
  • 1/2 c chopped green onion
  • 2 jalapeno peppers
  • 2 Tbsp lemon juice
  • 3 drops hot sauce
  • 1 lb crab meat
  • 1/2 tsp salt

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Directions

  • Peel shrimp, devein, and cook shrimp in butter in a medium skillet over medium high heat for 2 minutes, stirring constantly.
  • Drain and set aside.
  • Combine mayo and next 5 ingredients in a large bowl.
  • Add shrimp, crabmeat, and salt. Stir well.
  • Spoon into a greased 13×9 inch baking dish.
  • Bake, uncovered, at 375 for 25 minutes or until mixture is cooked thoroughly.

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Hope you enjoy these recipes!

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Cookie Friday: Delicious Vegan Lemon Bars

In honor of Healthbuzz’s July veganism focus and Tina’s Cookie Friday, I wanted to share a delicious recipe that I’m making for this weekend’s Fourth of July festivities.

Vegan Lemon Bars

Joy of Vegan Baking

Vegan Lemon Bars

Crust Ingredients:

  • 1/2 cup non-hydrogenated, non-dairy butter, at room temperature (such as Earth Balance)
  • 1/4 cup confectioners’ sugar
  • 1 cup unbleached all-purpose flour

Filling Ingredients:

  • 1/2 cup silken tofu (soft or firm)
  • 1 cup granulated sugar
  • Zest from 2 lemons
  • 1/3 cup fresh lemon juice (2 to 3 lemons)
  • 2 Tbsp unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • Confectioners’ sugar, sifted

Directions:

  1. Preheat the oven to 350 degrees
  2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
  3. To make the crust, cream the butter and confectioners’ sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
  4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
  5. Remove crust from the oven and place on a wire rack to cool while you make the filling
  6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
  7. Add the granulated sugar to the tofu, and blend until nice and smooth
  8. Blend in the lemon zest, lemon juice, flour, and cornstarch
  9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set
  10. Remove from the oven and place on a wire rack to cool – if the filling isn’t completely set, it will set as it cools
  11. To serve, cut into squares or bars and dust with the sifted confectioners’ sugar

In case you missed them, here are a few other Cookie Friday recipes I’ve posted:

Whole Wheat Ghiradelli Chocolate Chip Cookies

Oatmeal White Chocolate Coconut Chewy Cookies

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