health
23
November
2009
Sweet
Potatoes
and Roasted
Bananas
Ingredients
1 1/2 pounds sweet potatoes, washed
2 medium bananas, peeled and
halved
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Red pepper flakes, to taste
3 tablespoons brown sugar
Dried parsley, for garnish
Directions
Preheat the oven to 375 F. Lightly
coat a baking dish with cooking spray.
Using a fork, poke several holes in
the sweet potatoes. Bake until the
potatoes are soft, about 1 hour. Remove
from the oven and set aside. Peel when
cool to the touch.
Place the banana halves in the
prepared baking dish. Bake uncovered
until the fruit is soft and juicy, about
15 minutes. Remove from the oven and
pour the orange juice over the bananas.
Stir to scrape the drippings and mash
the bananas well.
In a large mixing bowl, add the ba-
nanas, sweet potatoes, spices and brown
sugar. Using an electric mixer, blend
until smooth.
Transfer to an ovenproof serving
bowl and return to the oven. Bake until
warmed through. Garnish with parsley
and serve.
Impossible
Pumpkin Pie I
Ingredients
2 cups pumpkin puree
1 1/2 cups milk
3/4 cup white sugar
1/2 cup biscuit baking mix
2 tablespoons butter, melted
2 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175
degrees C). Grease a 9-inch pie pan.
In a medium mixing bowl, combine
pumpkin, milk, sugar, baking mix,
melted butter, eggs, allspice, cinnamon,
cloves, and vanilla extract. Beat on me-
dium speed 2 minutes, until mixture is
smooth. Pour mixture into pan.
Bake in preheated oven for 50 to 55
minutes, until set in center. Allow to
cool before serving.
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