- 1 cup pureed sweet potatoes
- 2 eggs
- ½ cup extra light olive oil
- 1 cup turbinado sugar
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 teaspoon powdered cloves
- 1/3 teaspoon powdered cardamom
Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.
In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.
Toasted Coconut and Pecan Icing
- 1 cup confectioner’s sugar
- 1 teaspoon cinnamon
- 4 tablespoons milk
- ½ cup unsweetened shredded coconut, toasted
- ½ pecans, chopped and toasted
In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.
I have to eat brussels sprouts on Thanksgiving- it is a must. I like them best roasted till they are nutty and yummy. This particular one of course has Latin flavors- chorizo to be specific. I like the Mexican style chorizo, which is the fresh and uncooked variety. I love the yummy garlic and paprika flavor of this sausage. It enhances any dish to a new level. I have been making brussels sprouts with walnuts and a cream sauce. This one is a bit different- it includes pecans and the delicious sausage. It is a very simple dish to put together and all the prep work, including cutting the brussels sprouts, shallots and pecans. You can do it the day before and put the dish together in the morning. It can be reheated right before you sit down to eat. Enjoy!!
- 1½ pounds Brussels sprouts, cut in half
- 4 garlic cloves, unpeeled
- 2 tablespoons extra virgin olive oil
Preheat oven to 400 degrees F.
Spread on a lined baking sheet. Drizzle the olive and sprinkle the salt and pepper. Mix well and bake for about 20 to 25 minutes. Squeeze the garlic out and keep aside.
- 4 ounces fresh chorizo, casing removed and crumbled
- 1 tablespoon olive oil
- 2 medium shallots, sliced
- ½ cup toasted pecans, chopped
- 2 teaspoon red wine vinegar
- 2 tablespoons parsley, chopped
Add the chorizo and olive oil into a large frying pan. Saute for 2 minutes and add sliced shallots. Saute until soft, about 4 to 5 minutes on medium heat. Add the roasted garlic and sprouts. Add the pecans and vinegar. Add salt and pepper and garnish with parsley.
This is yet another great side dish to serve with any kind of protein. It will go really well with burgers, hot dogs, steaks and fish.
I made it with some grilled chicken. I used the harvest grain blend from Trader Joes which includes a few different grains including Israeli couscous.
I kept it simple with dried cranberries and pecans.
I made a quick orange dressing with fresh orange juice, orange zest, white wine vinegar and extra virgin olive oil. I mixed the yummy dressing into the cooked couscous blend and I had a delicious and healthy side dish.
My daughter didn’t care for the cranberries and nuts- so I took them out for her and she ate the grains. I made a simple green salad on the side and we had a light and delicious meal.
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