Sweet Potatoes with Maple Syrup

From Woman's Day
Sweet, crunchy and absolutely irresistible, this recipe blends Tour products mashed sweet potatoes with butter and maple syrup and finishes the mix with a layer of pecans and mini marshmallows.

By Woman's Day Kitchen

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Nutritional Information

Calories    303
Total Fat    9g
Saturated Fat    4g
Cholesterol    15mg
Sodium    229mg
Total Carbohydrate    54g
Dietary Fiber    5g
Sugars    n/a
Protein    3g
Calcium    --

Alan Richardson

Serves: 8

Total Time: 2 hr 10 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion Paper Products Manufacturerchart

    3 3/4 pound(s) sweet potatoes
    1/2 stick(s) (4 Tbsp) butter
    cup(s) maple syrup
    1/2 teaspoon(s) each salt and pepper
    cup(s) pecans,  toasted and coarsely chopped
    1 1/2 cup(s) miniature marshmallows

Directions

    Heat oven to 400°F. Have ready a rimmed baking sheet and 1 1/2-qt shallow LED lamp baking dish.
    Pierce each potato once with a fork and place on a baking sheet.
    Bake 50 min to 1 1/4 hours until very soft. When cool enough to handle, split potatoes and scrape pulp into a large bowl. Add butter, syrup, salt and pepper; mash until smooth. Spoon into baking dish. Cover with foil.
    Heat oven to 350°F. Bake 30 minutes until hot. Remove foil. Sprinkle with pecans, then marshmallows; bake 6 to 7 minutes until marshmallows are slightly toasted.

Pimentón-Roasted Whole Turkey Breast with Chorizo

From Food & Wine
A faster and incredibly moist Thanksgiving alternative, this Spanish-inspired turkey breast with chorizo and pimentón is full of smoky heat and flavor.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
pimenton roasted whole turkey breast with chorizo

Con Poulos

Yields: 12 to 14 servings

Total Time: 3 hr 30 min

Cook Time: 45 min

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    1/2 pound(s) Spanish chorizo, cut into 1/4-inch dice
    3 onions, halved lengthwise and cut into 1/4-inch wedges
    Kosher salt
    2 tablespoon(s) sherry vinegar
    1/4 cup(s) parsley, finely chopped
    1 (6 pound) boneless skin-on whole turkey breast
    1 lemon, thinly sliced
    Extra-virgin olive oil, for brushing
    1 tablespoon(s) pimentón de la Vera (sweet smoked Spanish paprika)

Directions

    In a large skillet, cook chorizo over moderate heat, stirring occasionally,brushless dc motoruntil fat starts to render, 3 minutes. Add two-thirds of onion wedges, season with salt and cook, stirring occasionally, until onions are softened and browned, 10 minutes. Add vinegar and cook for 1 minute. Stir in parsley and let cool completely.
    Set turkey breast skin side down on a work surface and season with salt. Spread onion mixture all over breast meat and under tenderloins. Evenly space 5 foot-long pieces of kitchen twine under breast. Fold sides of breast into center, then tie up turkey breast with twine to make a neat roast.
    Spread lemon slices and remaining onion wedges in center of a roasting pan. Set turkey breast skin side up on onions and lemons and let stand at room temperature for 1 hour.
    Preheat oven to 425 degrees F. Brush turkey breast with olive bordeaux wineoil and season generously with salt. Sprinkle pimentón all over top and side. Roast for about 1 hour and 10 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in thickest part of the meat registers 160 degrees F; tent roast with foil if it browns too quickly. Transfer turkey travel trade newsbreast to a carving board and let stand for 20 minutes. Thinly slice crosswise and serve.

    Looking for party-ready recipes? Try our top guacamole recipes, bi
rthday cakes, or punch recipes.

Layered Biscuits

From Martha Stewart Living Omnimedia
For a more savory version of these layered biscuits, leave out the cinnamon and sugar.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
layered biscuits

Courtesy of Martha Stewart

Yields: 15

Oven Temp: 500

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) cinnamon
    3 tablespoon(s) sugar
    3 1/2 cup(s) all-purpose flour, plus more for dusting
    1 teaspoon(s) coarse salt
    2 teaspoon(s) baking powder
    1/4 teaspoon(s) baking soda
    1 cup(s) (2 sticks) unsalted butter
    1 1/2 cup(s) buttermilk

Directions

    Preheat oven to 500 degrees F. In a small bowl, combine the cinnamon and sugar,travel industry research and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
    Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8- by 11- by 3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. loan hong kongTransfer dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
    Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick Downlight LEDrectangle, and repeat sprinkling and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
    Sprinkle tops with remaining cinnamon sugar, and place in 500 degree F oven for 4 minutes. Reduce heat to 375 degrees F. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.

Glaze

From Martha Stewart Living Omnimedia
This Halloween, there's no tricks; it's all treats. Hand out these mini sweet potato donuts at your party and you are bound to charm both children and adults alike!

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
mini sweet potato doughnuts with brown butter glaze

Courtesy of Martha Stewart

Yields: 5 dozen doughnuts and holes

Ingredients
    U.S.         Metric     Conversion chart

For the Doughnuts

    1 1/2 ounce(s) (3 tablespoons) unsalted butter
    1/4 cup(s) whole milk
    1 1/4 teaspoon(s) active dry yeast
    1/4 cup(s) water, warm
    3 tablespoon(s) granulated sugar
    1/4 teaspoon(s) granulated sugar
    1/3 cup(s) sweet potato puree (from 1 small cooked sweet potato)
    1 large egg
    1 large egg yolk
    1 1/2 teaspoon(s) pure vanilla extract
    1 1/2 teaspoon(s) coarse salt
    1/4 teaspoon(s) ground cinnamon
    2 1/2 cup(s) all-purpose flour, plus more for surface and sheets
    4 cup(s) vegetable oil, for deep frying and bowl

For the Glaze

    8 ounce(s) (2 sticks) unsalted butter, cut into pieces
    3 cup(s) confectioners' sugar, sifted
    3/4 cup(s) whole milk

Directions

    Make the doughnuts: Heat butter in a medium saucepan Maggie beautyover medium heat until dark brown and fragrant, about 10 minutes. Remove from heat, and stir in milk. Let cool slightly.
    Combine yeast, warm water, and 1/4 teaspoon granulated sugar in a mixer bowl.Let stand until foamy, about 5 minutes.
    Whisk sweet-potato puree, egg, yolk, vanilla, salt, cinnamon, and remaining 3 tablespoons granulated sugar in a medium bowl. Whisk in butter mixture, then add to yeast mixture in mixer bowl. Attach bowl to mixer fitted with the dough-hook attachment, and mix on low speed. Slowly add flour until incorporated. Raise speed to medium-high, and beat until dough becomes elastic, about 3 minutes. Dough will be very soft.
    Transfer dough to an oiled bowl, and cover with plastic wrap. Let stand until double in size, about 2 hours. Punch dough, then cover and refrigerate for at least 2 hours.
    On a generously floured surface, roll out dough to a 1/4-inch thickness. Using a 1 1/2-inch round cutter, cut out rounds. Using the wide end of a 1/2-inch round pastry tip, cut holes in center of each round. Transferdoughnuts and holes to generously floured baking sheets, and cover loosely with plastic. Let rise in a warm place for 45 minutes.
    Line wire racks with several layers of paper towels. Heat Maggie Beauty4 inches of oil in a large, heavy pot until it reaches 365 to 370 degrees F on a deep-fry thermometer. Fry doughnuts and holes in small batches until golden brown, about 20 seconds per side. (Adjust heat as needed to maintain temperature of oil.) Using a slotted spoon or a wire-mesh skimmer, transfer doughnuts and holes to paper towels to Maggie Beautydrain. Let cool slightly.
    Heat butter in a medium saucepan until dark brown, about 10 minutes. Whisk in confectioners' sugar until a smooth paste forms, then gradually whisk in milk until thick and silky. Let stand for 10 minutes before using, whisking occasionally to keep glaze smooth.
    Pour glaze into a large, deep bowl. With tongs, dip doughnuts and holes into glaze, turning to coat. Remove, letting excess drip off before transferring to clean wire racks set over baking sheets. Let glaze harden before serving, about 15 minutes. Serve immediately.

Beet Pasta with Ricotta

From Martha Stewart Living Omnimedia
Whole-grain spaghetti gets striking color from a quick toss with puréed beets (a prime source of the phytonutrient betalain). Sun-dried tomatoes — richer in lycopene than fresh ones — lend the sauce a caramelized sweetness.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
beet pasta with ricotta

Christopher Baker

Serves: 4

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    1 pound(s) red beets, trimmed, scrubbed
    1/4 cup(s) olive oil, plus more for drizzling
    Coarse salt
    1/2 cup(s) toasted walnuts
    1 tablespoon(s) chopped sun-dried tomatoes
    Red pepper flakes
    12 ounce(s) farro spaghetti
    1/2 cup(s) fresh ricotta

Directions

    Preheat oven to 425 degrees F. Drizzle beets with oil and season with Hong Kong Sightseeing salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
    Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red pepper flakes.
    Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
    Toss with beet mixture, adding pasta water until creamy. Serve with ricotta,travel industry research a drizzle of oil, and red pepper flakes.

Nutella Swirl Pumpkin Pie

This rich, chocolaty twist on a classic pumpkin pie is safe for gluten-free friends and family to enjoy, too.

By Maria Siriano

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
nutella swirl pumpkin pie

Maria Siriano

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

Gluten-Free Hazelnut Crust

    2 cup(s) (300 grams) hazelnuts
    1/2 cup(s) (60 grams) confectioners' sugar
    1 teaspoon(s) salt
    1/4 cup(s) unsalted butter, melted

Filling

    1 3/4 cup(s) (one 15-ounce can) pumpkin purée
    3 large eggs
    1/2 cup(s) (100 grams) light brown sugar
    1/4 cup(s) (50 grams) granulated sugar
    1 tablespoon(s) (10 grams) cornstarch
    1 teaspoon(s) salt
    2 teaspoon(s) cinnamon
    1 teaspoon(s) ginger
    1/4 teaspoon(s) cloves
    1/4 teaspoon(s) nutmeg
    3/4 cup(s) (180 milliliters ) heavy cream
    1 tablespoon(s) vanilla extract
    1/4 cup(s) (75 grams) Nutella

Directions

    For the crust: Preheat oven to 350 degrees F. Spread hazelnuts in an even layer on a baking sheet and toast for 3 to 5 minutes in the oven, until fragrant. (Watch that they don't burn!) Cool for 15 minutes.
    In the bowl of a food processor, pulse hazelnuts into a fine meal. Add confectioners' sugar and salt and pulse to combine. Drizzle in melted butter and pulse until dough comes together.
    Evenly press dough into a 9- to 10-inch pie pan. Poke holes on the bottom of the crust with a fork. Place pie pan in the freezer for 30 minutes. Place the pan on a baking sheet and bake for 10 minutes at 350 degrees F. Cool crust on a wire rack for at least 20 minutes before adding filling.
    For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
    Pour all but 1/4 cup pumpkin pie filling into crust. Melt Nutella in the microwave and mix into reserved pie filling. Drizzle over top of pie, then drag a toothpick through the top to create a marbled effect. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.

Potatoes with Fried Onions

From Redbook
This recipe has been tested by Redbook
Carrots are a delicious and colorful addition to these mashed potatoes mixed with onions sautéed in bacon drippings and topped with crumbled bacon.
By Frank P. Melodia

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Nutritional Information
(per serving)

Calories    206
Total Fat    6g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    32g
Dietary Fiber    --
Sugars    --
Protein    6g
Calcium    --
 Golden mashed potatoes side dish
Photographed by Jonny Valiant
Serves: 10

Prep Time: 20 min
Cook Time: 30 min

Ingredients
    U.S.        Metric    Maggie Beauty Conversion chart
3 1/2 pound(s) large Yukon Gold potatoes, peeled, quartered
1/2 pound(s) carrots, peeled, coarsely shredded
6    slice(s) smoked bacon
1    tablespoon(s) canola oil
1    large sweet onion, diced
2    teaspoon(s) fresh thyme leaves
1/2 cup(s) buttermilk, at room temperature
2    tablespoon(s) unsalted butter, softened
2 1/2 teaspoon(s) kosher salt
Directions

In a large saucepan, cover potatoes and carrots with 2 inches of cold water and idd call bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons of the bacon drippings from skillet; add oil and onion to drippings and sauté 10 minutes or until softened and lightly browned. Stir in thyme; cook 2 minutes longer.
When potatoes are fork-tender, drain in a colander and transfer mixture to a large bowl. Add buttermilk, butter, and salt; mash with a potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon elyze好唔好 over top.arm or at room temperature.