Maple Sweet Potatoes with Bacon and Cranberries (My Second Recipe ReDux)

Sometimes I forget how great a good challenge is.

It makes you think, it makes you try, and it makes you cook extremely delicious things.

This months Recipe ReDux theme was "Vintage Side Dishes" - either favorite family sides, or a "healthified" version of an old recipe. Honestly, I found it to be a pretty tricky theme to come up with a recipe for.

This probably had to do with that fact that I don't really have any old favorites when it comes to side dishes.  Instead, I prefer to try something new whenever possible.  But, of course, trying something new wasn't exactly the point, unless it was the new version of an older recipe.

With no ideas and the 21st of the month (reveal day) approaching fast, I turned to others, in hopes that they would have a recipe to share that I could temporarily "borrow".  It was my Mom who came to my rescue in the end, recalling that growing up, Potatoes Roasted in Pork Fat were served often.

It wasn't the perfect starting point, but it was something, and I got to "healthifing" it right away.

That was when the second challenge started.  It turned out that making the above dish healthy (or at least healthier) was not easy in the slightest.  In fact, it was very hard.

My goal was the replace each ingredient in the original recipe with a better-for-you ingredient... and have the end result still taste good.  The first switch was subbing sweet potatoes for white potatoes.  That was an easy choice, as I adore sweet potatoes.  Then came the hard part.  What on earth was I supposed to replace pork fat with?

I thought long and hard about what to use.  Long and hard, I tell you. And in the end I came up with... olive oil.  It's sounds boring, yes, but I also added maple syrup.  And bacon.  Bacon istantly makes this dish awesome, right?  Just in case it doesn't, I added dried cranberries too.

All together, it made for one fantastic "Vintage Side Dish" that I am so happy to share today.  I don't know about you all, but I'd prefer it over potatoes and pork fat any day!

Maple Sweet Potatoes with Bacon and Cranberries

• 3 pieces bacon
• 4 sweet potatoes, peeled and cut into small cubes/pieces
• 1/3 cup dried cranberries
• 3 tbsp maple syrup
• 2 tbsp olive oil
• salt and pepper

Preheat oven to 375F.  Cook bacon on stovetop over medium heat until some fat has been released, but becon is not yet crispy, about 4 minutes.  Chop bacon into small pieces.  Add chopped bacon, sweet potatoes, and dried cranberries to a deep baking dish.  Drizzle maple syrup and olive oil over top, and toss to coat everything.  Roast 30 minutes, or until potatoes are tender, taking out halfway through to mix.  Serve warm, or cover and refridgerate until serving time.  If doing the latter, reheat before serving.  Store leftovers in fridge.

Now that you know how to make this delicious side dish, I've but one more thing to say.

Happy Thanksgiving!

I hope your holiday celebrations tommorow are filled with family gatherings, fun times with friends, and of course, tons of delicious food!

Revisited Recipe of the Day:

Isreali Couscous with Brussel Sprouts and Cranberries

Pumpkin Chocolate Mousse Pie

Your future Thanksgiving dessert is staring at you.  Or rather, you're staring at it.

Even if you think you've already decided what dessert to make for Thanksgiving, please please please consider making this pie instead.  You will not regret it.

Just look at it.  So rich, so creamy, so decadent.  It just screams "make me!", doesn't it?  And you should always listen to a pie.  Pie does not lie.  That's a fact.

What this (talking) pie fails to mention, however, is it's extreme healthful-ness.

Don't laugh!  I swear it's true!  That incredibly delicious looking pie you see in the pictures is actually healthy.  I find it a bit incredible myself, and I'm the one who made it.   But, nutrition facts don't lie either, and the ones for this recipe are amazing.  One slice of this decadent tasting pie has 5 grams of fiber, 8 grams of protein, and under 200 calories!  Is that incredible or what?  And you cannot taste anything but delicious-ness!

Now, if that doesn't convinve you to at least give this recipe a try, I don't know what will.

Pumpkin Chocolate Mousse Pie
(serves 8)

For Pumpkin Layer:

• 2 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp allspice
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup spelt flour (others should work too, but I haven't tried it)
• 3 tbsp brown sugar
• 1 3/4 cup pumpkin puree (1 15-oz can)
• 1 scant cup milk
• 1 flax "egg" (1 tbsp ground flaxseeds mixed with 3 tbsp water, and allowed to sit for a couple minutes)(a real egg would probably work too)
• 2 tsp vanilla extract
• 1 tbsp date paste (or more sweetener of choice)*

For Chocolate Mousse Layer:

• 12.3 oz tofu (1 package Mori-nu silken firm)
• pinch salt
• 2 tbsp milk
• 1/2 cup cocoa powder
• 2 tbsp maple syrup
• 1/2 cup chocolate chips (semi-sweet if possible)

Directions for Pumpkin Layer:

1. Preheat oven to 350 degrees.  
2. Mix together spices, salt, baking powder, flour, and sugar in a large bowl.  
3. In another bowl, stir together pumpkin, milk, flax egg, vanilla, and date paste.  
4. Add wet ingredients to dry and mix well to combine.  
5. Pour into greased 10 inch round pan and bake for 35 minutes.

Directions for Chocolate Mousse Layer:

1. Melt chocolate chips, either in microwave or on stovetop, until smooth and creamy.
2. Combine all ingredients, including melted chocolate chips, in bowl of food processor and blend until smooth.

Finishing Steps: 

1. Once pumpkin layer is done baking, let cool for a couple minutes.
2. Then, scoop chocolate mousse over pumpkin and spread evenly.
3. Chill pie in fridge for at least 6 hours, then slice and serve.
4. Store any leftovers in the fridge.

* dates soaked in water overnight and then blended until they form a thick paste

I can honestly say that this pie is one of the best desserts I've made.  Ever.  If, for some completely crazy reason, you can't make this for Thanksgiving, you have to make it another time.  This pie must enter your life, and soon.  It's as simple as that.

Revisited Recipe of the Day:

Pumpkin Squares

Sweet Potato Apple Mash

Warning:  Highly Addictive Thanksgiving Side Dish Below

Made 10x more addictive by the fact that it's super duper easy.

Four ingredients easy.  Three steps easy.  One pan only easy.

So easy, whipping up a second batch shoudn't be a problem at all.  Which is good, because with the addictive-ness level so high, you may need to do just that... before your Thanksgiving guests even arrive!

In case you didn't quite catch on yet, this Sweet Potato Apple Mash is downright simple, but also completely delicious.

If you're hosting Thanksgiving at your house this year, and want a stress-free side dish to prepare, this could be exactly what you're looking for.  Just be sure to double the recipe if you're serving a large crowd.  Being able to make more during dinner doesn't necessarily mean you want to :)

Sweet Potato Apple Mash - greatly inspired by this recipe

• 4 large sweet potatoes
• 3 medium apples (just use your favorite type)
• 3 tbsp oil
• Spices: cinnamon, ginger, salt, and pepper all to taste

Preheat oven to 350 degrees.  Cut sweet potatoes and apples into cubes.  Place in a deep baking dish and toss with olive oil (you don't have to measure it, just make sure everything in coated).  Spread out potatoes and apples in dish evenly, in only one layer if possible.  Roast for approximately 35 minutes.  Remove from oven and let cool a bit.  Sprinkle with spices.  Then take a potato masher, or whatever other tool you have on hand that may work, and mash the mixture until it reaches desired consistancy.  I like to mash it until it's mostly broken down, but still has a bit of texture to it.  Serve immidiatley, or refridgerate until serving time.

What to do with your super addicting Sweet Potato Apple Mash:

• Make a gigantic batch and serve it as a (healthier) side dish on your Thanksgiving table.
• Spread it on a pizza (just an idea: this stuff, spinach, caramalized onions, and mozzarella.  Yummmm!)
• Make a sandwich (something along the lines of this, maybe?)
• Eat it by the spoonful when the midnight munchies strike
• Put it on toast for breakfast

And those are just a couple of my ideas.  Seriously, this stuff is worth making.  On a weeknight or for Thankgiving.  Or both!  Yeah, that could work...

Revisited Recipe of the Day:

Baked Sweet Potato Fries

Pumpkin Cranberry Bread Pudding

You know what stinks?

Not being able to eat something you want.

Whether its because if allergies, diets, tummy troubles, or just a lack of availability, when you can't or shouldn't eat something, it's not the best feeling.

Sometimes moments when that feeling shows up can increase during the holidays.  Though gathering with family and friends around the table is definitely a lovely thing to do, you're still likely at a different home where people may not be quite as accustomed to your personal dietary needs as you are, in your own kitchen.

It can get a bit annoying at times, to say the least.  Saying things like "I can't eat that" or "No thank you, is there a healthier option?" aren't things many people are totally comfortable doing.

Luckily, there are some products on the market that help us cope.  One of which being lactose free milk.

Lactose free milk is pretty much just what is sounds like: A milk that has no lactose.  It's still tasty, it still has all the nutrients of "normal" milk, but it doesn't have the lactose.  Anyone and everyone can drink it worry free!

In an attempt to make the holidays a more enjoyable time for everyone, even those with lactose intolorences, I've created a delicious holiday dessert thats entirely lactose free (thanks to lactose free milk).  It's crazy good and there's no way anyone will miss the lactose one bit.

Pumpkin Cranberry Bread Pudding*
(serves 6)

• 220 grams whole grain bread, left out overnight and cut into 2" squares/cubes (a little over 4 cups, unpacked)(lactose free)
• 1 1/2 cups pumpkin puree
• 1 1/2 cups lactose free milk
• 1 tbsp cinnamon
• 1 tsp ginger
• 2 eggs, lightly beaten
• 1/2 cup dried cranberries

Combine pumpkin, milk, spices, and eggs in a large bowl and whisk gently until combined.  Fold in bread and cranberrie, and mix so that all bread is coated on all sides.  Scoop into casserole dish and pack down so that surface is flat.  Place in fridge for at least 1 hour to let bread soak up more flavor.  Preheat oven to 350 degrees.  Bake 50-55 minutes or until bread pudding is golden and crusty on top. Let cool slightly before serving, or store in fridge for later.

If you're looking for a new Thanksgiving dessert to try, this bread pudding is a great candidate.  It's tasty, "fall" themed, ok for lactose intolorances (!) and makes a fair number of servings.  It's also much healthier than most other holiday desserts, which is always a plus, at least at my house.

Heck, you could even make this for breakfast!  It does take a bit of time to put together, but reheats beautifully (and also tastes delicious cold), so it wouldn't be much of a problem to just make the afternoon before.  Also, it's plenty filling and would probably keep you going until lunch without any problems.  Especially, topped with some Greek yogurt and a sprinkle if cinnamon.

Mmmmmmm.  The more I think about it, the better it sounds.  I know what I'm having for breakfast this Thanksgiving!

*By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.










Revisited Recipe of the Day: 

Oatmeal Dried Fruit Cookies