Festive Sweet Potato Bread

Festive Sweet Potato Bread

Quick bread makes a festive, fun, and sweet treat to bring to the holiday party, a gift to your loved ones, or something to enjoy with your family. This recipe features nutritious sweet potato, fresh cranberries, rosemary, and toasted pecans to give it a nice flavor. Why not make this sweet treat this holiday season?

Fancy Sweet Potato Bread

This quick sweet potato bread makes a festive treat to bring to a holiday party or give as a gift. It features sweet potato and fresh cranberries, as well as candied rosemary and toasted pecans to add a lovely pop of flavor. Share it with family and friends!

  • 12 oz sweet potato (roasted)
  • 1 tsp kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground cardamom
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3 large eggs
  • 1 2/4 cup all-purpose flour
  • 8 oz fresh cranberries
  • 4 oz pieces pecan
  • 4 sprigs rosemary
  1. Roast sweet potato at 400 degrees F, until tender. Cool, peel and set aside.
  2. Place fresh rosemary sprigs, in simple syrup, for at least 10 minutes or overnight. Remove sprigs from syrup, coat in granulated sugar and dry for at least 10 minutes. *Dry these in your pre-heated oven and they’ll break up nicely as you prepare the pans of batter.
  3. Lightly toast the pecans and set aside.
  4. Mash the sweet potato in a large bowl, then add kosher salt, ground cinnamon, ground nutmeg, ground cardamom, baking soda, baking powder, canola oil, granulated sugar, brown sugar and eggs. Whisk till well combined.

  5. Gently stir in the flour, then 3 oz of the pecans and the fresh cranberries.
  6. Pour batter into greased loaf pans, then top with the remaining pecans and the candied rosemary (strip the stems and discard these).
  7. Bake at 350 degrees F. ~35 minutes for mini loaves and ~1h5m for 8×4 loaves.
  8. Cool completely, then enjoy!
Baked Goods
baked goods

Lentil Mushroom Burgers

Lentil Mushroom Burgers

If you’ve followed along this year, you probably noticed we have some recurring themes with our cooking demonstrations. We love plant-forward meals that are easy to prepare and, of course, friendly on the budget. 

Today I want to tie in eco-friendly or sustainable. You may think, hey, we’re already in that neighborhood, but we want to take that one step further. We’ve encouraged 

  • mostly plants
  • local foods
  • in season foods

In addition, there are more specific food choices we can make, like, lentils, which belong to the pulse family. They are nitrogen fixers. 

So not only are they easy, tasty protein, but they improve the soil in which they’re grown. Another choice is mushrooms; these can grow on logs, and they can grow on compost. They require very little water and very little space. So not only are they tasty, but they give us lots of vitamins and minerals. There are others on this list of eco-friendly foods, but we’ll focus today on those two. They are the stars of this burger. 

You may notice that the recipe tells you to portion these burgers and bake them in the oven, but I like a little extra texture, so I’ve chosen to sear them on the cast iron skillet and then cook them until they’re the right firm. 

Double Zucchini Chocolate Muffins

Double Zucchini Chocolate Muffins

Healthy Balanced Snack Secrets

Snacks are so fun, aren’t they!? The best snacks are balanced, containing a carbohydrate plus some protein and/or fat. Snacks can also be a strategic way to get in more fruits and vegetables. Make these muffins as a delicious mid-morning or afternoon pick-me-up. You’ll be satisfying your sweet tooth and nourishing yourself with a healthy, balanced snack. If you want to hear more about the Well Balanced Way to snack, check out our workshop on Balanced Snack Secrets. 

Cooking with Chef Christy

In this episode of cooking with Chef Christy, I bake a delicious muffin that works as a wonderful, balanced snack. While it is not your normal super light and fluffy muffin, it IS very nutritious and fun!

Double Chocolate Zucchini Muffins

These muffins make the best Well Balanced Snack! They contain carbs, fat, protein, fruits and veggies. making them balanced, nutritous and delicious.

It's a great way to use fresh zucchini and strawberries which are abundant in the summer months.

  • food processor
  • silicone muffin cups
  • cookie/muffin scoop
  • muffin tin
  • mixing bowls (2)
  • measuring cups
  • 1 cup oats (ground (or 3/4 cup oat flour) gluten-free if necessary)
  • 1 zucchini (small) (grated and dried (makes about 1 cup grated))
  • 1 1/2 cup strawberries (chopped)
  • 2 eggs
  • 1/4 cup almond butter (or alternative)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cocoa powder (unsweetened)
  • 2 Tbs coconut sugar
  • 1/4 cup dark chocolate chips
  1. Preheat the oven to 350°F.

  2. Grind the oats in a blender to create a fine flour (or purchase oat flour).
  3. Grate the zucchini, then squeeze out the excess water in cheesecloth (or chop in a mini food processor to save time).
  4. Chop the strawberries (use a food processor to save time).
  5. Spray muffin tins with baking oil or use silicone liners.
  6. Prepare the wet ingredients:

    In a large bowl: combine the strawberries, nut butter, eggs, and vanilla and stir to combine.

  7. Prepare the dry ingredients:

    In a separate bowl: whisk the oat flour, cinnamon, baking soda, sea salt, cocoa powder, and coconut sugar

  8. Add the wet ingredients to the dry ingredients, stirring until just combined.

  9. Fold in the zucchini and half the chocolate chips.

  10. Scoop the batter into 12 muffin tins, filling each about 3/4 of the way full (or completely full if using silicone liners).

  11. Top the muffins with the other half of the chocolate chips.

  12. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

  13. Let the muffins cool for 10 mins in the muffin tins, then remove and let cool on a cooling rack for a few more minutes.

Storing Options:

  • Store in the fridge for a week
  • Freeze for 1-3 months. To freeze, cool completely, and then place muffins in a freezer bag. 

 

Equipment Suggestions:

Snack
baked goods
dairy free, gluten free