Month: November 2018

Almost Paleo Roasted Sweet Potatoes and Apples

Thanksgiving is 2 days away people! If you are behind the power curve and need a last-minute dish to bring to Thanksgiving dinner, I’ve got an easy side dish you can throw together in a pinch. I’m going to keep this blog post short and sweet, well because this recipe is short and sweet. Behold! The ever so glorious Roasted Sweet Potatoes and Apples.

I love this recipe because it has minimal ingredients, most of which are Paleo. If you are on a Paleo Diet, you can simply omit the butter. Sweet potatoes, Granny Smith Apples and dried cranberries, tossed in a honey cinnamon sauce are oh so sweet. The best part is this recipe is guilt free! Naturally sweet and packed with nutrients, this holiday side dish is easy to make and sure to please at the dinner table. Even my dog Oreo approves of this recipe.

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 Almost Paleo Roasted Sweet Potatoes and Apples
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Prep Time 15
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 15
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter or oil of your choice.
  2. Wash, peel and chop the sweet potatoes into bite size chunks. Sweet potato chucks should be approximately an inch and a half in size.
  3. Wash and chop the apples into bite size chunks. Apple chunks should be about the same size as the sweet potato chunks. I like to leave the peel on the apples because it adds some color and it’s packed with nutrients. Feel free to peel the apples if that is your preference.
  4. Add your chopped sweet potatoes to the greased baking dish. Bake for 20 minutes at 400 degrees F. While your potatoes begin to cook, make your honey cinnamon sauce.
  5. Melt 3 tbsp of butter in the microwave in a microwave safe dish. Remove the butter from the microwave and to the dish, add ¼ cup of honey and 1 tsp of cinnamon. If you are omitting the butter to make this a Paleo dish, simply mix together the honey and cinnamon.
  6. Remove sweet potatoes from the oven. Add in the chopped apples and ¼ cup of dried cranberries to the baking dish. Pour the honey cinnamon sauce over top of the potatoes, apples and dried cranberries, tossing with a spoon to ensure all ingredients are coated. Sprinkle with salt and pepper to taste. Return the apples and sweet potatoes to the oven for an additional 20 minutes at 400 degrees F.
  7. Remove the beautiful caramelized Roasted Sweet Potatoes and Apples from the oven and enjoy.

Pumpkin Muffins with Cream Cheese Frosting

Since Thanksgiving is quickly approaching, I thought it was time to break out the pumpkin. To be completely transparent, historically I’ve never been a fan of pumpkin. Pumpkin spice lattes are not my thing and I find pumpkin pie to be quite overrated. In the last 2 years, I’ve been trying to branch out and I have discovered that I do like pumpkin in cake forms. Pumpkin muffins and pumpkin bread have become one of go to recipes around this time of year.

Are you looking to change up your Thanksgiving dessert this year? If so, I have the perfect recipe for you! Pumpkin Muffins with Cream Cheese Frosting are a cross between a muffin and a cupcake. The reason I can’t completely classify this as a cupcake is because the pumpkin cake is not overly sweet, so it eats more like a muffin. Maple syrup and cinnamon slightly sweeten this pumpkin muffin. Top this muffin with a rich and decadent cream cheese frosting and then this muffin is transformed into a crossbreed of muffin and cupcake. The frosting is super sweet, which is a nice compliment to the muffins since they are not overly sweet. Perfectly spiced pumpkin muffins topped with a sweet cream cheese frosting will make a perfect addition to your Thanksgiving table. Heck maybe don’t even wait until dinner and indulge in these bad boys for Thanksgiving breakfast. I won’t judge!

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 Pumpkin Muffins with Cream Cheese Frosting
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Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Prep Time 20
Cook Time 30
Servings
Ingredients
Pumpkin Muffins
Cream Cheese Frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place ½ cup of butter in a microwave safe bowl and microwave until completely melted. Let it cool while you mix together your dry ingredients.
  3. In a separate bowl mix together all your dry ingredients, 1 ½ cups of all-purpose flour, a heaping ¼ cup of white sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, 1 ½ tsp pumpkin pie spice and ½ tsp salt.
  4. In a stand mixer, combine your wet ingredients. Crack 2 large eggs into the mixing bowl, add 1 tsp of vanilla extract, 1 cup of pumpkin puree, ½ cup maple syrup and ½ cup of melted butter. Mix on low until combined.
  5. Slowly add the dry ingredients into the wet mixture, mixing on medium speed until thoroughly combined.
  6. Line a muffin tin with liners. Fill each muffin liner up ¾ of the way with the batter. Bake muffins for 20-25 minutes at 350 degrees F. Remove the muffins from oven and place them on a cooling rack to cool.
  7. Finally, while the muffins are cooling make the frosting. Using a hand mixer or stand mixer, combine ½ cup of softened butter (1 stick), 8 oz of softened cream cheese (1 block), 1 tsp of vanilla extract and 3 cups of powdered sugar on medium speed until smooth.
  8. Once the muffins have cooled, frost them and decorate as desired.
Recipe Notes

Muffins must be refrigerated if topped with cream cheese frosting.