Ohhhh, who doesn’t love the holidays? Even with a rough year and the aftermath of 2020, we can all find some solace when spending time with family and friends. Is your mother a Kitchen Goddess and taking on all the cooking? Help her out with an appetizer or a dessert. We found a recipe for each we’d love to share.
Twice-Baked Stuffed Sweet Potatoes
Serving Size: 4
1. 2 large sweet potatoes (or enough that weighs a 1/2 pound in total)
2. 1 drained can (8 ounces) of crushed pineapple
3. 1 tablespoon vegetable oil
4. 1 tablespoon butter
5. 1 tablespoon light- or dark-brown sugar
6. 2 teaspoons of cinnamon
7. 1 teaspoon grated orange zest
8. 1/2 teaspoon salt
9. 2 tablespoons chopped pecans
1. Preheat the oven to 350 degrees
2. To let some heat escape, poke a hole or two with a knife into the potatoes before putting them in the oven.
3. Cook for about 50 minutes for everything to get soft and warm, but cool to the touch.
4. A double bake, reduce heat to 325 degrees.
5. Cut potatoes in half lengthwise and scoop out its insides. Place the potato guts in a medium bowl, with the pineapple, oil, butter, sugar, zest, cinnamon, and salt to the mix.
6. Whip it up until it’s nice and fluffy
7. Now add the new mix into the potato skins. Try to make them nice and round so they spread out as they cook.
8. Place skins into a shallow oven safe dish and cover.
9. Bake for 15 minutes.
10. Sprinkle with pecans and bake for 5 more minutes.
This is a two-parter – the shell and the mix of goodness.
1. 2 cups of all-purpose flour
2. One 8 ounce package of cream cheese
3. 1/2 cups of softened butter
1. Super easy. Just mix all of the ingredients together until it looks like a pie that got crumbled up.
2. Two or three miniature muffin pans should be on hand, because you’re going to need to roll the mixture into little balls and press them into the mini muffin pans
3. Make sure the shell looks like the bottom half of a muffin. Use your thumbs if you have to!
1. 2 eggs, blended
2. 2 cups of light brown sugar
3. A little bit of salt
4. 1 teaspoon of vanilla extract
5. 1 1/2 cups of chopped pecan nuts
1. Preheat the oven to 350 degrees.
2. Again, mix all the ingredients together.
3. Once mixed, pour the filling into the shells by the spoonful. Fill enough to the brim of the shell, but you don’t want it overflowing.
4. Bake for 15 minutes.
5. Lower the temperature to 250 degrees and bake for 10 more minutes.Honestly, that’s the best dessert out there when needing something in a pinch. If you choose to make either of these recipes, we’d love to see how they turned out. You can always share with us on Miami Lakes Mitsubishi social media.Photo Source/Copyright: Sarah Pflug
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