Whether you’re baking for an upcoming holiday party, or you’re trying to plan an entire holiday dinner menu for your family and friends, it’s never a bad idea to whip up a batch of cupcakes. Often overlooked in favor of all those cookies and pies, cupcakes are just as easy to eat while also being so much fun to decorate with the kids. Try these Vanilla Holiday Cupcakes if you’re looking for a new recipe that will wow your guests during your holiday festivities. They’re easy, delicious and even double as holiday décor!
Vanilla Holiday Cupcakes
YIELD: Makes 24 cupcakes
INGREDIENTS:
Cupcakes:
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1 stick unsalted butter (room temperature)
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Frosting:
1 cup unsalted butter, softened
16 ounces regular cream cheese, softened
2 teaspoons vanilla extract
8 cups powdered sugar
1/2 teaspoon salt
For Decorating:
SNOW GLOBE:Ornaments and gingerbread cookies
SNOWMAN:Marshmallows, pretzel sticks and peanut butter cups
TREES: Pretzel sticks and green frosting
DIRECTIONS:
Cupcakes:
Preheat oven to 350°F. Sift flour and baking powder and set aside. In a mixer, cream butter and sugar until light and fluffy while adding eggs one at a time, add in vanilla extract.Gradually add flour mixture and milk to mixer until well incorporated. Divide batter evenly on cupcake liners. Bake for about 18-20 minutes. Let cool on a wire rack before decorating.
Decorating/Frosting:
In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt and mix some more. Mix in the powdered sugar until combined. Using a regular icing tip, pipe the frosting onto the cupcake. Decorate with optional toppings as pictured in image.
Recipe Tips:
— For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.
— If making the snowman, use icing to hold the pieces together.
Baking during the holidays is a great way to bring family and friends together. Whether you’re trying out a new recipe or following old traditions, there are plenty of ways to elevate your holiday baking! Registered Dietitian and Nutritionist Dalina Soto shares some better baking tips below that every host needs to know this holiday season.
1. Keep Your Workspace Clean and Organized
Before you begin baking your holiday creations, make sure to clean your workspace to avoid any cross-contamination. Having an organized workspace can also shorten your time spent baking, from prep to plating. By arranging all ingredients before you begin baking, everything will be within reach right when you need it.
2. Test Baking Soda and Baking Powder
Believe it or not, your baking powder and baking soda do have a shelf life! If they are expired, you won’t get the typical rise and lift on your baked goods. To test for freshness, pour a teaspoon of baking powder into a cup of hot water and a quarter teaspoon of baking soda into two tablespoons of vinegar. If both mixtures bubble, let the baking commence!
3. Reduce Oil Measurements
Oil is a common ingredient in baking as it ensures your baked goods will be moist, soft and delicious! However, there are ways to reduce the fat content without taking away from the integrity of your recipe. Soto recommends using plain yogurt or fruit purees such as applesauce and mashed bananas as a replacement. Making this simple change can lessen the amount of saturated fat in your recipes and will be just as delicious!
4. Practice a Healthy Balance
During the holidays, there’s an abundance of sweet treats and delicious foods. While you should enjoy these foods with friends and family, try to maintain balance by drinking enough water to stay hydrated and incorporate fiber and nutrition with fruits, vegetables and healthy fats.
5. Use High-Quality Ingredients
To elevate your holiday baking creations even more, Soto stresses the importance of using high-quality ingredients, like Eggland’s Best eggs, to ensure your meals are delicious and nutritious. Eggland’s Best eggs contain 25% less saturated fat compared to ordinary eggs, which helps to support a balanced diet even during the holidays. They also contain more than double the Vitamin B12 compared to ordinary eggs, to keep you feeling energized and satisfied throughout all your seasonal activities.
In honor of National Cookie Day on Dec. 4, here are two recipes courtesy of Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion (Rock Point) by Danielle Rye that will bring sweetness to any event.
Thick Chocolate Chunk Cookies
Thick Chocolate Chunk Cookies
YIELD: Makes 14 large cookies
INGREDIENTS:
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cubed into small pieces
1 cup packed light brown sugar
1⁄3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag semisweet chocolate chunks
DIRECTIONS:
Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.
Using a 1⁄3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, or until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Cowboy Cookies
Cowboy Cookies
YIELD:Makes 50 to 52 cookies
INGREDIENTS:
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2⁄3 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
11⁄2 cups semisweet chocolate chips
3⁄4 cup sweetened shredded coconut
1 cup chopped pecans
DIRECTIONS:
In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined. Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 to 2 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined, then mix in the chocolate chips, shredded coconut and chopped pecans on low speed until fully incorporated. Cover tightly and refrigerate for at least 1 hour.
Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats and set aside. Using a 1 1⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it.
Bake for 10 to 13 minutes, or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
For both recipes, store the cookies in an airtight container at room temperature for up to one week.
In Seinfeld‘s infamous episode #93, “The Soup,” Jerry is gifted a brand new Armani suit by fellow comedian Kenny Bania. In return, Jerry agrees to take Kenny out for a meal. When Kenny only orders soup, the two debate whether soup actually constitutes a meal and if Jerry is now obligated to take Kenny out to dinner for a second time.
If Kenny had ordered one of the following soups (instead ofconsommé), Jerry would’ve been off the hook. Hearty, delicious and perfect for this chilly weather, these recipes have remained popular in my family through the years and I’m sure your family will love them too.
Split Pea Soup
Split Pea Soup
YIELD: Makes 8 servings
INGREDIENTS:
1 tablespoon oil (canola or vegetable)
3 carrots, thinly sliced
2 stalks of celery, thinly sliced
1 Russet potato peeled and cubed
1 onion, diced
1 clove of garlic, minced
1 bay leaf
1 teaspoon marjoram
1 ham bone with fat cut off
1 bag of green split peas
1/2 cup cooked diced ham
4 cups reduced salt chicken broth
4 cups water
DIRECTIONS:
In a 5 quart pot, heat oil and saute carrots celery, potato and onion for 10minutes. Add garlic, saute 1 minute. Add bay leaf, marjoram, ham bone and split peas. Add chicken broth and water and simmer for 1 hour, stirring occasionally. Remove ham bone, cool, cut off meat and add to soup. Add diced ham. Serve with French bread or baked sweet potato fries.
Pasta, Sausage and Bean Soup
YIELD: Makes 8 servings
INGREDIENTS:
2tablespoons oil
One pound Italian sausages, casings removed .
1/2 cup chopped onions
1 tablespoon chopped garlic
1 celery stalk with leaves, sliced
1 teaspoon dried basil
1 1/2 cups sliced carrots
1/2 teaspoon dried rosemary
1/4 teaspoon crushed dried red pepper flakes (optional)
5 cups canned chicken broth
1 14 1/2 ounce can diced tomatoes
1 can kidney beans, drained and rinsed
3/4 cup elbow macaroni
Salt and pepper to taste
DIRECTIONS:
Heat oil in a 6 quart Dutch Oven. Add sausages, and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, garlic, celery, basil, carrots, rosemary, and red pepper. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to a boil, reduce heat and simmer for 15 minutes. Add elbow macaroni and simmer until tender, about 15 minutes. Season to taste with salt and pepper. Serve with cheesy garlic bread.
Beef Barley Soup
Beef Barley Soup
YIELD: Makes 6 servings
INGREDIENTS:
2 tablespoons oil
About 1 lb of beef shank cross cut
3 large carrots, sliced
3 celery stalks, sliced
1 onion, sliced
8 oz. mushrooms, sliced
1 Russet potato, cut into cubes
1/3 cup barley
1/2 teaspoon oregano
4 cups of reduced salt beef broth
1 cup hot water
1/2 package of frozen, chopped spinach
Salt to taste
DIRECTIONS:
In a 5 quart pot, heat oil, add the beef and brown well on both sides. Remove to plate and let cool. Cut meat into very small juices; save the bone. In the same pot, cook all vegetables until slightly softened. Return the meat and bone, add barley, oregano, beef broth and water. Simmer until meat is tender, about 45 minutes. Add spinach, cook 10 more minutes. Remove bone. Taste and add salt if needed. Serve with cornbread muffins.
International Club students create a meal. Photo courtesy PJSD
The students in the Port Jefferson School District’s International Club took a recipe including garlic, onions, carrots, chopped meat and pasta, then sprinkled heaps of kindness into the mix.
The finished meal was delivered to the residents of Hope House in Port Jefferson. The students and advisers, Kristin Britt and Jennifer Walling, will continue to provide a meal each month to Hope House.
“To be able to do this for a local organization that helps people with compassion and care is so worthwhile for our students to be involved with,” Walling said. “Helping those right in our community gives us all hope for a more thoughtful future.”
Students from Comsewogue High School’s Triple C Club during the sale. Photo courtesy Andrew Harris
By Camila Perez Solis
For the past two weeks, students from Comsewogue High School’s Triple C Club brainstormed ways they could raise awareness of healthy alternatives to typical snacks and baked goods.
Healthy foods on display during the Strong Bake Sale at CHS. Photo courtesy Andrew Harris
They decided to hold the Strong Bake Sale, with healthier options like a banana power bar. All sales were conducted from the high school’s rotunda, with profits supporting student scholarships and positive activities around the school and Greater Comsewogue community.
“It is important to educate students at our school on how they can eat healthier and offer them alternatives,” said Andrew Harris, club adviser.
The organizers of the sale sought to raise awareness that what we eat as foods can be both nourishing and delicious. Oftentimes, people avoid eating healthy because they worry these options won’t taste as good.
Sofia Castro, one of the star bakers in this sale, offered a different perspective. “The double chocolate protein muffins were truly a big hit,” she said. “They provide a good source of protein, but are still so tasty.”
Along with Alexa Kallmeyer, Castro also made pumpkin and banana muffins. “It is relaxing for us to bake, so we didn’t mind spending the weekend doing it,” she said.
‘Life is all about choices, and it’s important for people to have options that are better for our health.’
— Michael Mosca
Michael Mosca, CHS principal, gave us his opinion on this initiative. “I love the idea of the bake sale,” he said. “There is definitely a common misconception that healthy foods do not taste good, but there are so many delicious foods that can make for great snacks.” The principal added, “Life is all about choices, and it’s important for people to have options that are better for our health.”
These baked goods were all homemade, using healthier ingredients such as sweet potatoes, almond flour, unsweetened applesauce and dates. Of course each treat also included lots of love from the bottom of the Triple C volunteer bakers hearts.
Comsewogue is proud to report that the sale satisfied two objectives by raising over $200, and building awareness and momentum for healthier eating choices in the district. Next month, the club will continue its work, offering fresh organic fruits to students, with plans for another bake sale sometime soon.
Camila Perez Solis is a foreign-exchange student from Ecuador and a junior at Comsewogue High School.
Holiday hosts toil for hours to create lavish meals everyone will enjoy. It’s not uncommon for Thanksgiving tables to be covered with more food than guests can conceivably (and comfortably) consume. Leftovers are the norm, but without a plan for what to do with leftovers, food can spoil or end up in the trash. Here are some delicious and waste-conscious ways to put Thanksgiving or other holiday meal leftovers to use.
Wrap it up promptly
Even though you may want to sit around and chat with guests when the meal is finished, leaving food out at room temperature for too long can create a breeding ground for microbes that may lead to food spoilage and sickness. With a few helping hands, all foods can be packaged away in no time, ensuring that drumsticks or stuffing can safely be served another day.
Collect containers
Be sure to have reusable food storage containers, zip-top bags, foil, and plastic wrap at the ready. Before all of the food is put away, encourage guests to make their own doggie bags.
Plan with other meals in mind
Shop for and prepare holiday fare with a nod toward what can be used in subsequent meals. Turkey is a versatile ingredient that can be made into everything from breakfast burritos to casseroles. Turn potatoes and sausage stuffing into latke patties that can be whipped up for breakfast or lunch. Sweet potatoes, squash and pumpkin can be mashed and reworked into batters for quick breads, pancakes and even doughnuts. Spoon leftover cranberry sauce over hot oatmeal in the morning or use it as a substitute for grape jelly in PB&J sandwiches. Try grinding up stale biscuits to make a breading for turkey slices and turn them into fried cutlets.
Take care of the needy
Find out which organizations accept food donations. Even if you cannot donate previously prepared foods, if you have surplus packaged, boxed or canned items, you can bring them to food pantries and soup kitchens to help others.
Organize a post-holiday pot luck
Turn leftovers into an opportunity to fraternize with friends or relatives who couldn’t make it to Thanksgiving dinner. Pool your leftover resources and enjoy the fruits of everyone’s labor. A pot luck can be a great place to gather after shopping Plaid Friday sales in the community. Thanksgiving leftovers can provide a few extra delicious meals when hosts plan ahead.
While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants. This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.
1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs
1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs
1 tablespoon chopped fresh thyme, plus 4 whole sprigs
15 leaves fresh sage, chopped, plus 3 whole leaves
3⁄4 teaspoon kosher salt, plus more for the turkey
1⁄2 teaspoon freshly ground black pepper, plus more for the turkey
1 15-pound turkey
1 lemon, quartered
8 shallots, peeled and halved
1 head garlic, cloves separated and peeled
4 cups low-sodium chicken broth or stock
2⁄3 cup dry white wine
3 tablespoons all-purpose flour
DIRECTIONS:
In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.
Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.
Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.
Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.
Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.
Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.
Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.
Three Village fourth-grade student Mia Goldin used what she learned during the district’s Summer Enrichment Program to prepare French toast for Cooking for Long Island Veterans. Photo from Three Village Central School District
For the past few years, Stony Brook resident Rena Sylvester has helped veterans throughout Suffolk County through her organization Cooking For Long Island Veterans.
Recently, CFLIV has expanded the number of events it offers to raise funds to cover expenses and possible future expansion. One of those events was held Oct. 9, as more than 50 runners and walkers took part in a 5K at Blydenburgh County Park in Smithtown.
Though it began as a school club, CFLIV is now a nonprofit food pantry dedicated to helping homebound veterans on Long Island. Every week veterans receive three breakfasts, three lunches, three dinners and lots of snacks. The meals are provided by restaurants and volunteers who cook in certified kitchens.
One of the volunteers is Karen Fazio, president of the Setauket Fire Department Auxiliary. She said she is always looking for the auxiliary to do something for the community. She saw CFLIV on Facebook and mentioned it to the auxiliary members, a couple of whom decided to volunteer with her.
Fazio said during her time volunteering she has done a bit of everything from cooking, packing up meals and delivering them to the veterans.
“It’s very rewarding no matter which job you do,” she said.
The volunteer said when she drops off meals sometimes she’ll have time to stay and talk a while with the veterans. She said some don’t have families so the work the nonprofit does is an important one.
At a recent 5K event at Blydenburgh County Park, runners came out to raise funds for Cooking for Long Island Veterans. Photo by Rita J. Egan
Sylvester, a retired home economics teacher who comes from a military family, said she started CFLIV “by accident.” During her career at East Islip school district, she created a club that mailed care packages to deployed members of the military. Sylvester and her students sent packages to many local soldiers, including those belonging to the 106th Rescue Wing in Westhampton and the 1st Marine Corps District in Garden City. In the beginning, they would prepare very simple meals. However, in later years the club started receiving food from restaurants, including the Rolling Pin bakery in East Setauket. This allowed Sylvester to prepare more inviting meals.
In February of 2019, the organization began to expand.
“I was going on vacation, and there was a Korean War veteran that was complaining about the meals he was getting [from another organization],” Sylvester said. “So, I brought him a couple of meals.”
Soon, the pandemic hit and many people were concerned about food provision for veterans. At the time, “I had just stopped working at a homeless shelter for veterans, so I knew veterans in need. So, it kind of blossomed out of that,” she said.
Currently, CFLIV feeds 45 veterans around Long Island. Veterans in need have been recommended to the nonprofit by social workers from the VA.
Along with the increased numbers of veterans served, CFLIV receives help from local restaurants, such as Bliss, Elegant Eating and Panico’s Community Market. In addition, the VFW posts in Rocky Point, Lake Ronkonkoma and Patchogue allow volunteers to use their kitchens.
In addition to the recent 5K run, the nonprofit has organized other fundraisers to raise much-needed money. Earlier this year, CFLIV held a bourbon night, which Sylvester described as “a smashing success.”
A car show was held in October, alsoa cigar night with a raw seafood bar. In November to date, there has been a murder mystery dinner, while the organization has also participated in the 247th Marine Corps Birthday Ball.
It is still difficult to raise enough money to cover expenses. “We pay a cleaning woman, we pay two insurance policies, we have to buy certain things, we have utilities … it’s mostly donations,” Sylvester said.
To help pay bills, CFLIV asks veterans above a certain income level to pay a weekly donation of $10 to $20. In comparison, Sylvester explained, other organizations charge a few dollars per day. However, veterans sometimes find it difficult to pay. The nonprofit will still provide meals to them.
Other problems include lack of driver volunteers, breakfast foods and containers. Sylvester said they are always looking for help, whether it’s buying supplies, picking up food or delivering to veterans.
In spite of these challenges, Sylvester is continuing to hold events and increase volunteer involvement in CFLIV.
“One of the reasons we’re having the fundraisers is because we are going to be working with either the town [Brookhaven] or county officials,” she said. To increase operations, “we’re interested in getting an abandoned building, but nobody’s going to give us a pristine abandoned building.”
Sylvester’s goal is to raise $100,000 before they begin to look for a building.
“We’re going to need staff, we’re going to need insurance, we’re going to have some serious bills,” she said.
So far, all the work by CFLIV volunteers has paid off, and the organization has received help from other food donation organizations on Long Island. Recently, CFLIV became a member of Feeding America and food rescue program Island Harvest.
CFLIV is also a food rescue program. “As much as feeding veterans is important, rescue food is a very, very close second,” Sylvester said. “I love when volunteers take food. I love when we can give stuff to the VFW. Sometimes I do go to the Marine Corps League, and when I do I bring them all this stuff and they go home with a loaf of bread and they love it.”
(Family Features) Fall provides almost endless opportunities to gather friends and family around great food. From tailgates and family events to those precious last outdoor meals before winter sets in, the scenery of autumn is a perfect backdrop for sharing meals together.
Those favorite fall foods are often best when they’re delicious without complications. Taking the guesswork out of cool-weather classics can be as easy as these Sweetpotato Foil Packet Tacos, which are loaded with flavor and can be customized to fit everyone’s taste buds with personalized toppings.
As the key ingredient, sweetpotatoes show off their versatility as an ideal addition to simple or elevated, sweet or savory dishes. Because you can cook and prepare them multiple ways – such as baked, microwaved, grilled, slow cooked or on the stove – they’re easy to use in a wide array of recipes.
Plus, according to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. Their “sweet” flavor without the added sugar makes them a pantry staple throughout the fall.
Pro tip: Sweetpotatoes are abundant and have a long shelf-life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – but never store in the refrigerator as this can cause “chill damage,” leaving them with a hard center and unpleasant taste.
Make the most of your fall meals with family and friends by finding more recipes at ncsweetpotatoes.com.
Sweetpotato Foil Packet Tacos
Recipe courtesy of the North Carolina SweetPotato Commission
YIELD: Makes 6 servings
INGREDIENTS:
1/2 pound ground turkey
3 tablespoons taco seasoning
1/2 cup tomato sauce
1 can (15 ounces) black beans, rinsed and drained
nonstick cooking spray
2 pounds North Carolina sweetpotatoes, peeled and cut into 1/2-inch cubes
2 tablespoons butter
3/4 teaspoon salt
1 1/2 cups fresh chopped spinach
1 1/2 cups shredded cheddar cheese
sour cream (optional)
guacamole (optional)
DIRECTIONS:
Preheat oven to 425 F.
In skillet over medium-high heat, brown ground meat. Stir in taco seasoning, tomato sauce and beans; set aside.
Lay out six 12-inch aluminum foil pieces; spray each with nonstick cooking spray.
In center of each foil piece, place 1 cup sweetpotatoes, 1 teaspoon butter, 1/8 teaspoon salt, 1/4 cup spinach, 1/3 cup taco meat and 1/4 cup cheese.
Fold foil sides in over mixture; fold top and bottom foil ends inward and seal.
Place packets on rimmed cookie sheet; bake until sweetpotatoes are tender, about 25 minutes.
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