A New Recipe

 I have a new recipe that is supper quick to put together.  The recipe is good for potlucks, a casual snack between meals and of course good with lunch or dinner.  A low calorie/ low sodium tasty delight.  As you might have guessed it is also vegan.   So without any further ado, here it is. 

Sweet Potato Squash Casserole 

1 18 ounce package of pre cut Sweet Potatoes or buy fresh, then peel and make 1 inch cubes

1 18 ounce package of pre cut Butternut Squash, or buy fresh then peel and make 1 inch cubes

3/4 cup of water

Pumpkin Pie Spice, I used Trader Joe’s Pumpkin Pie Spice, however you can used your preferred brand

1 large ovenproof casserole dish, I used my LeCreuset soup pot.

Pre heat your oven to 350f or if using a glass casserole dish to 325f

Rinse the Sweet Potatoes and Butternut Squash. Place the Sweet Potatoes and Butternut Squash in your casserole dish and toss. Pour water over the mixture.  Liberally sprinkle with your Pumpkin Pie Spice. Cover and bake for 1 hour. After 1 hour the mixture should be fork tender.  If not fork tender add additional cooking time in 10 minute increments.   

This dish can be enjoyed hot or cold without any guilt.  The picture below is the casserole minus 2 servings.  I do have a valid excuse. The casserole smelled wonderful straight from the oven and I was hungry. Please give it a try and let me know what you think.

Whipped Sweet Potatoes

This recipe is a family favorite for Thanksgiving and when ever they can persuade me to make it for them. It is a very easy recipe to make but I like to keep a few things special. So with out further ado.

Whipped Sweet Potatoes

2 - 29 ounce cans of Princella Cut Sweet Potatoes in light syrup - drained
1  - 20 ounce can of Dole Crushed Pineapple in its own juice. Drained and the juice put in a separate glass on ice
1 - stick of margarine
1/2 cup light brown sugar
2 cups of miniature marshmallows. Reserve the extra from the bag for the topping.
A dash of Cinnamon

1 large casserole dish sprayed with Pam or greased. For the holidays I sometimes use an aluminum foil pan to save on clean up or so I don't have to worry about taking the dish back from the party.

I use my Kitchen Aide K-5 to do the mixing but you can do it by hand or with a hand mixer.

Add the Drained Sweet Potatoes, pineapple, margarine, a dash of Cinnamon and brown sugar to the mixing bowl. Beat on a slow speed until smooth. I typically start on speed 1 and work my way up to speed 4. It is important that you scrape down the sides of the bowl often. After the mixture is smooth turn the mixer to the lowest speed and stir in 2 cups of marshmallows.

Pour the mixture into your greased casserole dish and smooth out the top in a nice design. Liberally cover with more of the marshmallows. Cover with the casserole lid or foil.

For a GLASS CASSEROLE put the casserole dish in a COLD oven and turn the temperature to 325f and bake for one hour. For all other pans pre-heat the oven to 350f and bake for 45 minutes. You might want to take the foil cover off for the last 10 minutes if you want a bubbly brown top.

This recipe can be modified for a variety of diets.

For the diabetic reduce or eliminate the brown sugar and cut the amount of marshmallows in half.
For a low fat diet cut in half the amount of margarine or eliminate it entirely.

Now you are probably wondering why you put the pineapple juice on ice. After you clean up the pans it will be time to kick up your feet and and have a nice cold glass of juice.