Sweet Potato Casserole

What You Need

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 1/2 cup Egg Beaters Original Egg Substitute
• 3 tablespoons Swanson Olive Oil
• 2 tablespoons Swanson Fructose
• 1 teaspoon Swanson Himalayan Crystal Salt
• 1/2 teaspoon Swanson Organic Ground Cinnamon
• 1/2 teaspoon Swanson Organic Ground Ginger
• 1/8 teaspoon Swanson Organic Nutmeg
• 1/2 teaspoon Swanson Organic Peppercorns, ground
• 1/4 cup Swanson Organic Cashews, coarsely chopped

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.

Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.

Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products... Guaranteed Low Prices at Swansonvitamins.com

find more recipes at Katherine's Corner

Littlun Katie's Chocolate Bombs

What You’ll Need

12 Large marshmallows

2 oz. Your favorite gourmet chocolate ( or semi sweet chocolate)

1 Tbsp pistachios (chopped)

1 Tbsp Coconut (shredded)

1 Tbsp Graham crackers (crumbled)

Medium Saucepan

Toothpicks

Let’s Make It!

In a saucepan over low heat melt the chocolate stirring occasionally, when melted remove from heat. Poke a marshmallow with a tooth pick and dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with pistachios, coconut or graham crackers.

You may serve immediately or chill in the refrigerator until firm, about 20 minutes.

Serves 6 ( 2 each)
Find more recipes from Littlun Katie at Go Ask Katie

Pineapple Dessert Pizza

Preheat Oven to 450.

Biscuit Base:

1 Cup Flour*

1 ½ tsp. Baking powder

½ tsp. Salt

3 Tab. Canola or vegetable oil

½ cup + 2 Tab. Milk

Mix well.

Rub hands in flour or dough will stick

Round up into a ball on floured board.

Knead ball 6 - 8 times.

Roll out into round about ¼ inch thick.

Place on greased (sprayed) cookie sheet.

Cover with pineapple topping.

Pineapple Topping:

1 can (9 oz) crushed pineapple, drained.

4 Tab. Melted butter or margarine (½ stick)

3 Tab. Sugar

½ cup chopped walnuts

Sliced maraschino cherries (8-10)

Cinnamon

Drain pineapple (use strainer and blot dry with paper towels)

Pour melted butter over biscuit base

Scatter ½ of sugar over surface, then well-drained pineapple, then remaining sugar, nuts and cinnamon.

Spread cherries randomly to add color.

Bake for 15 minutes @ 450.

Cut into wedges and serve pizza style. Best while it’s warm.

*If using self-rising flour, omit baking powder and salt.

From Littlun Jan who says, "The sooner you fall behind, the more time you'll have to catch up."