Sweet Potato Pie Bites

It may be too late to make these for Thanksgiving today, but Christmas is coming, lol!!!

Ingredients: Makes 2 dozen

  • 4 large sweet potatoes
  • 1/4 cup brown sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 roll of Crescents baking dough
  • 72 mini marshmallows
  • 24 whole pecans

Directions:

  1. Wash, pierce and microwave the sweet potatoes for 15 minutes on high.
  2. Meanwhile, in a large bowl whisk together the brown sugar, heavy cream, vanilla and salt. Scoop the insides of each sweet potato into the bowl (take care, they may be hot!) and mix well.
  3. Preheat oven to 375 degrees.
  4. Unroll Crescents baking dough on a lightly floured surface. Use a rolling pin to gently flatten. Use a pizza cutter to slice the dough into 24 small squares.
  5. Lightly grease a 24 mini cupcake pan. Gently press a dough square into each well.
  6. Fill each with approximately 1 tbsp of the sweet potato mixture.
  7. Top each with 3 marshmallows and bake for 12 minutes. Remove from the oven, top each with a pecan and bake an additional 3 minutes. Serve warm!

*Original recipe by delish.com 

Crock Pot Curry

This crock pot curry is a no-brainer; throw everything in, turn it on and walk away! Your house will smell amazing and dinner will be on the table in a few short hours. It’s the perfect Monday Night meal or whenever the weather calls for warm and cozy curry!

Ingredients: Feeds 4 – 6

  • cooking spray
  • 2 large sweet potatoes, chunked
  • 2/3 cup red lentils, rinsed
  • 8 oz baby spinach
  • 1 jalapeño, diced
  • 1 – 1 1/2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1, 15 oz can lite coconut milk
  • 2 cups low sodium chicken stock
  • 1/4 cup green curry paste
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • chopped cilantro for garnish
  • lime wedges

Directions:

  1. Spray inside of your slow cooker or Crock Pot with cooking spray.
  2. Add the sweet potatoes and lentils to the pot. Cover with spinach, sprinkle jalapeño over the top.
  3. Place the chicken thighs on the bed of spinach. Season with salt and pepper.
  4. In a medium bowl, whisk together the remaining ingredients including the coconut milk, chicken stock, curry paste, garlic and ginger. Next, the pour mixture over the chicken.
  5. Cook on HIGH for 3 hours, stirring contents half way through cooking time. Reduce heat to LOW, stir once more and cook for another hour.
  6. Taste, adjust seasonings if needed. Serve as is or over white rice with fresh chopped cilantro and lime wedges!

*Adapted from Paula’s Pantry, “Chicken, Spinach and Lentil Coconut Curry”