My Thanksgiving Day contributions…

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This Thanksgiving, the “big kids” got to contribute to the big day meal. I will even go as far as to say that we killed it! The “big kids” definitely had the best dishes (Matt’s cheesy bacon mashed potatoes…mmm!)! Way to go team Big Kids!  A few people have asked for the recipe for my mashed sweet potatoes and my pumpkin brownie pie dessert, I figured posted them on here for all to enjoy would be the easiest way to do it! enjoy!

Super Yummy Mashed Sweet Potatoes

Ingredients:

  • 4 large sweet potatoes, peeled and cooked
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 1 teaspoon vanilla extract
  • 5 tbsp pure maple syrup
  • 1/2 teaspoon fine grain salt
  • 3/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon cinnamon

Topping:

  • 1/4 cup Earth Balance
  • 1/2 cup Sucanat (or brown sugar)
  • 1/3 cup white or spelt flour
  • 3/4 cups chopped pecans (I didn’t have- optional)

Directions: Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil. I wipe a bit on with a paper towel. Peel and then boil sweet potatoes until tender.  Mash the sweet potatoes with the margarine until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish. Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.

Makes 10 servings at approximately 215 calories per serving (without pecans)


Pumpkin Brownie Pie

Ingredients

Pumpkin Brownie Layer:

• 1 cup canned pumpkin

• 1/2 cup + 3 tbsp sugar

• 1/4 cup coconut oil, softened

• 3/4 cup white kamut flour (or white)

• 1.5 tsp pure vanilla extract

• 1 tbsp cornstarch (or arrowroot/tapioca)

• 1/4 cup dutch processed cocoa powder

• 1/2 tsp sea salt

• 1/2 tsp baking soda

Pumpkin Pie Layer:

• 1 cup canned pumpkin

• 2 tbsp cornstarch (or arrowroot/tapioca)

• 1 tsp pure vanilla extract

• 1/3 cup sugar

• 3 tbsp almond milk

• 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)

• Shaved chocolate, for garnish

Pecan Topping:

• 1/4 cup margarine

• 1/2 cup Sucanat (or brown sugar)

• 1/3 cup spelt flour

• 3/4 cups chopped pecans (I didn`t have- optional)

Directions:

1. Preheat oven to 350F and grease a pie pan.

2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.

3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).

4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.

5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

6. Serves approx 8-12 slices.

Both dishes were soo yummy and fantastic. the sweet potatoes taste like pumpkin pie and could easily kill a sweet tooth craving. I hope everyone had a great Thanksgiving and was able to spend the time with Family and Friends.

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