Low Fat Sweet Potatoes
4 medium sweet potatoes, peeled and cubed |
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Bring a large pot of water to a boil. Add sweet potatoes and cook for 20-25 minutes until tender. Drain sweet potatoes; add orange juice, orange zest, brown sugar, cinnamon and ginger. Mash until smooth.
Stuffin’ Muffins
- Olive oil spray & butter spray (I use pam)
- 2 Tbsp butter, softened
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper 2 tablespoons
- poultry seasoning (I use Bells seasoning)
- 1/4 cup chopped fresh parsley leaves
- 1 loaf whole wheat bread (get a soft squishy one without “chunks” – rip the pieces in 1/6ths)
- 2 to 3 cups chicken stock
Preheat a large skillet over medium high heat. Spray skillet w/ extra virgin olive oil and 2 Tbsp butter. When butter melts, add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and ripped up bread to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with butter spray. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, 10 to 15 minutes.
Two More Yummy Recipes!
Creamy Carrot and Sweet Potato Soup (8k pdf)
Sweet, Sweet Potato Casserole (8k pdf)
