I’ll Finish Your Carbs Aunt Karen
Sweet Potato Casserole
Maple Pecan Topping
1 cup chopped pecans, coarsely chopped
3/4 teaspoons ground ginger
1 1/2 teaspoon cinnamon
2/3 cups rolled oats
1/3 cup maple syrup
3 tablespoon butter ( I used Earth Balance)
Filling
4 medium sized sweet potatoes
3 eggs
3 tablespoons maple syrup
1/4 cup unsweetenedmilk of your preference (I used coconut milk)
3 Tablespoons melted butter
2 teaspoons vanilla
1 1/2 teaspoon orange zest
1/2 teaspoon salt
Instructions
Maple Pecan Topping
Combine maple syrup, rolled oats, and pecans thoroughly
Stir in butter until butter is spread evenly throughout mixture
Casserole
Preheat oven to 400 degrees Fahrenheit. Butter a casserole dish. Set aside.
Poke holes in 4 sweet potatoes and place in oven. Make until tender ( 50-60 minutes). Reduce oven to 350 degrees.
When potatoes are done roasting, pull out of oven and remove skin. place into large bowl and combine butter. Mash together using potatoes masher or fork.
Whisk in eggs, maple syrup, milk of choice, vanilla, salt, and orange zest. Mix thoroughly.
Place mixture into casserole dish
Top with Maple Pecan Topping
Keep in mind, substitutions can be made for ingredients such as coconut milk, Earth Balance, eggs, and oats.
This recipe will keep refrigerated in the fridge for up to a week
Honey Pumpkin Cornbread Muffins
Ingredients::
1 large egg
1/4 cup (84g) raw honey (melt it a bit if it’s thicker or creamed honey) - 1 cup milk (regular or dairy free)
1/2 cup (122g) canned pure pumpkin puree
1 cup (152g) medium grind cornmeal
1 cup (124g) gluten free measure for measure all purpose flour (or use regular AP if you don’t need them gluten free)
1/4 cup (48g) coconut sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
Instructions:
Preheat oven to 350°F and line a muffin tray with liners or grease well. 2) In a large bowl, whisk together the egg, pumpkin, honey, and milk.
Mix in the cornmeal, flour, coconut sugar, baking powder, pumpkin pie spice, and salt until fully combined.
Fill the 12 muffin holders about 2/3 full, then bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
Apple Herb Stuffing
Ingredients:
8 cups sliced bread, diced into pieces
1.5 cups celery, diced
1 white onion, diced
1 large apple diced
1/4 cup olive oil
1/4 cup milk
1/4 cup egg whites
1 cup vegetable broth
1 tbsp fresh thyme finely, chopped
2 tbsp fresh rosemary, chopped
1 tbsp minced garlic
black pepper and salt, to taste
Instructions:
Preheat oven to 350°F.
Dice the bread, celery, white onion and apple. Place in a large mixing bowl and combine well.
In a separate bowl, add olive oil, milk, egg whites, vegetable broth, thyme, rosemary, garlic, black pepper and salt. Whisk together to combine.
Pour the liquid mixture over the dry ingredients. Using a spatula, mix together until everything is evenly coated.
Grease a baking dish and add the stuffing mixture, spreading to make it an even layer. 6) Bake for 40-45 minutes, until the top is slightly brown.
Mac N Cheese
Ingredients
3 cups whole wheat elbow macaroni uncooked
3 cups vegetable or chicken broth low sodium
1 cup whole milk
2 tablespoons butter salted
1/4 teaspoon garlic powder
1/4 teaspoon mustard condiment
3/4 teaspoon salt
Ground black pepper to taste
1 cup marble or cheddar cheese shredded
1/4 cup Parmesan cheese shredded
Instructions
In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.
Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped baked bacon. I like to bake mine at 425 degrees F for 20 minutes