Honey Mashed Sweet Potatoes

Honey Mashed Sweet Potatoes

Ingredients:
Sweet Potatoes
Brown Sigar
Butter
Honey

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Peel and cut sweet potatoes and boil until they are tender.

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Mash the sweet potatoes with a fork

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Add butter, brown sugar, and honey. Stir on low heat until mixed well. And then serve!

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See my Coconut Cream Corn post for the recipe.

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Healthy Cake Alternative for 4th of July!!!!

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Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more), or thick yogurt, or whipped cream
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: Always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

4. Also If you prefer…you can use thick yogurt or whipped cream instead of this

TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See above for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream (or yogurt or whipped cream) and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream (or yogurt or whipped cream) and your favorite fresh fruit (ex. blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

healthy watermelon cake

 

Mother’s Day Breakfast in bed: Praline French Toast

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Ingredients

Glaze:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey, maple syrup or corn syrup

Bread

  • French or Italian bread sliced 1/2″ thick, enough to cover the bottom of a 9″ x 13″ pan

Custard

  • 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
  • 5 large eggs, or 1 1/4 cups egg substitute
  • 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Topping

  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

 

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Now, pick what bread you’d like to use. Leftover/stale bread works well here. You’ll want to slice the bread 1/2” thick. It helps if all the pieces are the same thickness, so slice carefully. Cut enough slices to snugly line the bottom of a 9” x 13” pan. Set them aside while you make the syrup and custard.

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Melt 1/2 cup butter in a saucepan, and stir in 1 cup brown sugar and 2 tablespoons honey, maple syrup, or corn syrup. Bring the mixture to a gentle boil, cooking until the sugar melts.

 

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Pour the glaze into your lightly greased 9” x 13” pan, spreading it to the corners.

 

 

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Lay the slices of bread in the pan, atop the glaze. Use a fat loaf of Italian bread for larger servings…

 

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…or baguettes for smaller servings.

 

 

 

 

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To make the custard, whisk together 1 1/2 cups whipping cream, half and half, or milk; and 5 large eggs.

 

Add 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto or your choice; OR 2 teaspoons vanilla extract.

 

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Whisk thoroughly.

 

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Pour it over the bread in the pan…

 

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…pressing the bread down into the custard.

 

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Within minutes, the bread will start to absorb the custard.

 

Cover the pan with plastic wrap, and refrigerate overnight for best results or let it sit for at least 30 minutes

 

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Next morning, the bread will be soaked, and the custard level way down; that’s fine.

 

When you’re ready to bake, preheat the oven to 350°F.

 

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Make the topping by stirring together 1/2 cup brown sugar, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Sprinkle it evenly over the bread.

 

This makes a very sweet French toast. Cut the amount of topping in half, if you like. Or sprinkle with simple cinnamon-sugar. Or even just cinnamon; leaving the bread naked is kind of gloomy looking, so DO sprinkle it with something LOL

 

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Like this.

 

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Bake the French toast for 40 to 45 minutes.

 

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The filling will be bubbly, and the top very lightly browned.

 

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See that syrup underneath?

 

Let it rest for about 15 minutes before serving, to give the syrup a chance to thicken a bit.

 

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Pair it with some bacon or fruit, whatever mama likes!

 

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The slice above wasn’t flipped over, but simply had some of the syrup in the pan spooned over the top.

 

 

And here’s what it looks like in a different incarnation: with the bread diced, instead of sliced (as though you were making bread pudding) and served right side up, without flipping to reveal the syrup.

 

Happy Mother’s Day!!!

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