Pizza for the New Year

Pumpkin Chili Chicken Pizza

The theme for Recipe Redux for January is pizza. Everyone loves pizza. There are an infinite number of ways to make pizza. Almost anything goes. For me, I love a hearty, thick crust pizza in winter. I also like thin and crispy, but when it is cold outside and you are looking for something warm and filing, deep dish works for me. This is a pumpkin chicken chili pizza and is very hearty.

Pumpkin Chili Chicken Pizza

Ingredients:

1 pound ground chicken

1/2 large onion, peeled and diced
1 medium green bell pepper, seeded and diced
1 cup shredded raw pumpkin
2 cloves garlic, peeled and minced
1 (15 oz) can kidney beans, reduced sodium if possible, rinsed and drained
1 Tbsp chili powder, or to taste
1/2 tsp cumin
1/2 tsp ground black pepper
2 thin 12-inch ready-to-cook whole wheat pizza crusts (such as Boboli or other brand)
2 tsp olive oil
1 (15 oz) can pizza sauce, (look for brand with the lowest sodium)
2 cups shredded reduced-fat cheddar cheese

Directions:

Preheat oven to 400 degrees. In a large nonstick skillet, cook chicken over medium heat until browned. Drain if needed. Stir in onion, bell pepper, pumpkin, and garlic. Cover and cook for 5 minutes, stirring occasionally. Stir in beans and seasonings. Set aside. Place pizza crusts on pizza pans or baking sheets. Brush pizza crust with olive oil. Divide pizza sauce evenly between 2 pizza crusts and spread into an even layer. Divide chicken chili mixture evenly between the 2 pizzas and spread into an even layer. Top each pizza with 1 cup shredded cheese. Bake at 400 degrees for 8 to 10 minutes, or until cheese is melted. Remove and cut each pizza into 8 wedges.

Makes 8 servings (2 wedges each).

Preparation Note: You can use your favorite pizza dough from scratch, if preferred.

Nutrition Information per Serving:
444 calories, 16 g total fat, 6.5 g saturated fat, 69 mg cholesterol, 7 g dietary fiber, 26 g protein, and 448 mg sodium. One serving of this recipe provides an excellent source of vitamins A and C, calcium and fiber and a good source of vitamins B-6 and niacin. Note: sodium could be reduced further if homemade pizza crust was used and kidney beans were cooked from scratch instead of using canned.

Cost per Serving: $1.73
Pricing Note: all ingredients were at “regular” prices except ground chicken was $2.99 a pound and cheese was on sale for $1.50 for 8-ounce package of shredded reduced fat cheddar cheese.

Click here to download and print a copy of this recipe.

Be sure to check out these other pizza creations.

Wild Blueberries, a Nutrition Powerhouse, Makes This Pilaf "Wildly Good"



Stuffed Winter Squash with Wild Blueberry Quinoa Pilaf



By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

There’s a lot of confusion out there when it comes to blueberries. Wild blueberries (found in your grocer’s freezer section) are very different (and better, in my opinion) than fresh blueberries, found in the fresh produce section). The differences are many. Wild blueberries have grown in Maine, eastern Canada, and Quebec for 10,000 years, are naturally occurring lowbush varieties, and are more genetically diverse. This contributes to their more intense complex blueberry flavor, sweet-tart taste, and more intense color. Wild blueberries have a higher skin to pulp ratio so you get more antioxidant-rich pigment and a better freezing blueberry. Wild blueberries have been shown to have twice as much antioxidant capacity as fresh blueberries.

Fresh blueberries, on the other hand, are cultivated and come from several highbush varieties that are propagated, planted, and harvested in commercial operations. Fresh blueberries contain more water and fewer antioxidants. Because they contain more water, they bleed more in baking and do not freeze as well. Because wild blueberries are found in your supermarket’s freezer case, you can use them year ‘round for healthy, delicious meals. Frozen wild blueberries make it easy to get your “Daily Dose of Wild blue.”

Additionally, numerous research studies have been done on the health benefits of wild blueberries. Because of their higher concentration of beneficial phytochemicals, such as the flavonoid anthocyanin, they are a powerful ally against many diseases. Click here to review research studies on the Wild Blueberry Association of North America’s website. Their research summarizes the health benefits of wild blueberries and brain health, cancer prevention, lowering diabetes risk, gut health, heart health,  metabolic syndrome, urinary tract health, and vision health.

I purchased a large bag of wild blueberries at my local BJ’s warehouse. The 3-pound package was just under seven dollars, or about $0.60 a cup. One bag provides 10 cups, enough to test my recipe and many of the recipes by my fellow Recipe Reduxers.

 Here is a photo of the bag of wild blueberries from BJ's warehouse store.

I love wild blueberries in sweet dishes, such as cobblers, muffins, and pancakes. I use wild blueberries regularly to make my husband and myself a fruit smoothie after a morning workout. I add the wild blueberries to a frozen banana, skim milk, and a scoop of protein powder. It’s a fast, easy breakfast when we are on the go. 

For this contest, however, I wanted to use the wild blueberries in a more savory application.  I thought I would experiment by creating a quinoa/lentil vegetarian main dish. Most of us just don’t eat enough beans and lentils. So, I love finding ways to sneak them into dishes.

For this recipe, I combined three nutrition powerhouses: wild blueberries, quinoa, and lentils into a stuffing for a baked winter squash, another nutrition powerhouse. This recipe makes a makes a wonderful vegetarian main dish. As an option, instead of stuffing a winter squash, the pilaf could also be served as a side dish, under a grilled chicken breast or fish fillet.

Here is the complete recipe:

Stuffed Winter Squash with Wild Blueberry Quinoa Pilaf

Ingredients:

2 medium winter squash, halved and seeded
1 teaspoon canola oil
1-1/2 cups chopped sweet onion
1 cup uncooked quinoa
1/4 cup uncooked lentils
2-1/2 cups low sodium chicken broth
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup wild blueberries
1/4 cup toasted slivered almonds
1 tablespoon balsamic vinegar

Directions:

Heat oven to 375 degrees. Place squash halves, cut side down, on baking sheet. Bake for 20 minutes.

 Meanwhile, heat oil in large skillet over medium heat; add onion. Cook, stirring frequently, for 5 minutes, until onion is soft. Stir in quinoa, lentils, chicken broth, and nutmeg. Bring to a boil. Reduce heat to simmer and simmer for 20 minutes, stirring occasionally.

 Gently stir in wild blueberries, almonds, and balsamic vinegar. Divide stuffing evenly among partially baked squash halves. Place on baking sheet, cover with foil, and continue to bake for 20 to 25 minutes, or until squash is fork tender.

 Makes  4 servings .

 Nutrition Information per Serving:

353 calories, 8 g total fat, 1 g saturated fat, 3 mg cholesterol, 11 g dietary fiber, 14 g protein, and 231 mg sodium. One serving of this low cost recipe provides an excellent source of  protein, fiber, folate, riboflavin, thiamin and vitamins A, B-6, and C.

 Cost per Serving: $1.38

Pricing Note: all ingredients were at “regular” prices.
For more information on wild blueberries:

Website: www.wildblueberries.com and www.wildblueberries.com/gowild/
Facebook: https://www.facebook.com/wildblueberries
Twitter: https://twitter.com/WildBBerries4U
Pinterest: https://www.pinterest.com/wbeditor/
 

Click here to download and print a copy of this recipe.

For Good Luck in 2014, Try Baked Brown Rice Pudding

Baked Rice Pudding Brings Good Luck

The theme this month for recipe Redux is “Good Luck Foods.” We were asked what we will be serving to get the New Year started with a little luck? For some, it might be it black eyed peas and greens, or Chinese noodles or even a special family recipe. For me, it is pudding. Yes, pudding.  Many years ago when I was doing my dietetic internship in Minneapolis, I was invited to a friend’s house for New Year’s. This family was of Swedish descent. Their tradition was to serve a large bowl of rice pudding and the person who got the whole almond in their bowl was the bearer of good luck for the year. I was the one who got the almond. I don’t remember of my following year was especially lucky, but I have never forgotten that prize.

 

I have learned since then that many cultures, in addition to Sweden, treasure almonds as a symbol of good luck, good health and good fortune. One story I read said that the person who finds the almond is said to get married in the coming year. That didn’t happen to me.

 

Here is the recipe for Baked Brown Rice Pudding.

Inspiration for this recipe came from: All Recipes. Made with some modifications, mainly using brown rice for white rice.

 

Ingredients:

 

Non-stick cooking spray

2 large eggs, beaten

3-1/2 cups 1% milk

1/2 cup sugar

1/2 cup uncooked jasmine brown rice

1 tablespoon light butter, melted

1 teaspoon vanilla extract

1 teaspoon almond extract

1/8 teaspoon ground nutmeg

1 whole almond

 

Directions:

 

Preheat oven to 300 degrees. Spray 2-quart baking dish with non-stick cooking spray.

 

In a large bowl, beat together the eggs and milk. Stir in sugar, rice, butter, extracts, and nutmeg. Pour into prepared pan. Stir in one almond.

 

Bake for 2 to 2-1/2 hours, stirring every 15 minutes during the first hour.

 

Makes  6 servings.

 

Nutrition Information per Serving:

216 calories, 4 g total fat, 2 g saturated fat, 69 mg cholesterol, g dietary fiber, 8 g protein, and 102 mg sodium. One serving of this low cost recipe provides an excellent source of riboflavin and vitamin D and a good source of protein, vitamin B-12, and calcium.

 

Cost per Serving: $0.50

Pricing Note: all ingredients were at “regular” prices.

Click here to download and print a copy of this recipe.

Be sure to check out these other “good luck” foods from fellow Recipe Reduxers.

Monk Fruit In The Raw Perfect for Cranberry Apple Clafouti

Cranberry Apple Clafouti

I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.

Monk Fruit In The Raw is a new sugar alternative. It is made from vine-ripened monk fruit and has zero calories, yet tastes like sugar. Each one teaspoon serving contains less than 2 calories, which the FDA considers “zero.” Monk fruit extract is combined with maltodextrin so that cooks can create the perfectly sweet taste that measures cup for cup like granulated sugar. Here's a photo of the package of Monk Fruit In  The Raw Bakers Bag.

Monk Fruit In The Raw Bakers Bag

The package indicates that cooks can use Monk Fruit In The Raw for all of the sugar in drinks, like lemonade or tea, and most sauces and dressings. They recommend that you replace only half of the regular sugar in baked goods, as granulated sugar is important for moisture, browning, and rising in most baked goods. Another tip they offer is to check for doneness of baked goods a little earlier than given in the recipe to ensure the finished product is moist.  For many more tips from Monk Fruit In The Raw, click here. This site includes information on how to convert recipes made with sugar and other sweeteners, how to use it in beverages, equivalents when working with Monk Fruit In The Raw packets, how to use it in frozen dessert, breakfast items, and baked desserts, as well as non-baked desserts.

Cranberries are one of my  favorite holiday foods. I love the taste and color and they add such a festive note to holiday meals. I usually make homemade cranberry sauce. And, I love cranberry desserts.

Cranberries are tart and require a fair amount of sugar to make them tolerable. So, when I decided to test Monk Fruit In The Raw Bakers Bag, I thought its use in a cranberry dish would be perfect. It would counter the tartness of the cranberries, without adding all the calories that comes with granulated sugar.

Clafouti, pronounced clah-foo-tee, is a dessert typically found in parts of rural France. I have seen the word spelled with and without an “s” at the end. Clafouti is often made with fresh cherries. Clafouti takes its name from clafir, a dialect French word meaning “to fill.” It’s a cross between a puff pancake (or Dutch baby) and a custard. Julia Child has a wonderful recipe for a cherry clafoutis that can be found here.

In this recipe, I used Monk Fruit In The Raw for all of the sugar that is combined with the cranberries, as the purpose is generally to counter the tartness of the cranberries. Then I used granulated sugar in the batter mixture, as the sugar is needed to help with browning and rising of the custard mixture of the clafouti.

Here is the full recipe.
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Cranberry Apple Clafouti

Ingredients:

Non-stick cooking spray

1 cup + 2 tablespoons Monk Fruit In The Raw Baker’s Bag, divided

1/4 cup orange juice

1 teaspoon freshly grated orange peel

2 cups fresh or frozen whole cranberries

1 large apple, cored, peeled and sliced into very thin wedges

3 large eggs

1 cup nonfat milk

1/3 cup granulated sugar

1/2 cup all-purpose flour

1/2 teaspoon vanilla extract

 

Directions:

Preheat oven to 350 degrees. Coat 9-inch round baking dish with cooking spray.

In a medium saucepan combine one cup of Monk Fruit Sugar In The Raw with orange juice and peel; cook over medium heat until sugar is dissolved, stirring constantly. Add the cranberries. Bring to a boil over medium-high heat. Cook for 4 minutes or until cranberries pop, stirring frequently. Pour cranberry mixture into bottom of prepared baking dish. Top cranberry mixture with apple slices, arranged in a single layer, slightly fanned out.

Combine eggs, milk, flour, granulated sugar, flour, and vanilla extract in a blender; blend until smooth. Pour slowly over apples in baking dish.

Bake until clafouti is puffed, light brown, and firm to the touch, 35 to 40 minutes. Let cool 10 minutes on wire rack. Dust the top with 2 tablespoons Monk Fruit In The Raw. Serve warm.

Makes 6 servings.

Nutrition Information per Serving:

170 calories, 3 g total fat, 1 g saturated fat, 94 mg cholesterol, 2 g dietary fiber, 6 g protein, and 54 mg sodium. One serving of this low cost recipe provides an excellent source of vitamin C and a good source of riboflavin.

Cost per Serving: $0.89

Pricing Note: all ingredients were at “regular” prices except cranberries which were on sale for $2.50 per 12-ounce bag. Monk Fruit in the Raw can be purchased online at www.intheraw.com.

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Here are some prep photos:

Prep Photos
 

Be sure to check out these other recipes that use Monk Fruit In The Raw.

 

Black Bean Soup Mix in a Jar

Black bean soup mix, recipe, and bowl showing final product

The theme for this month's Recipe Redux is "Adding merriment to mixes," or to create a recipe gift in a jar.  Eons ago, I made and gave away a spiced tea mixture in a jar that contained Tang and other ingredients. (Boy, does this date me.)  So the theme this month was for me to come up with something more contemporary.

I love soups in the winter and I've seen a number of recipes for bean soups in a jar. I decided to make a black bean soup where all the seasonings are in a separate plastic bag. The recipient simply needs to add onion, turkey bacon, and a can of no salt added diced tomatoes.

Of course, you have to include the recipe so the person can see what to do with it. I found a few free (as long as you don't sell them) recipe cards with a winter theme on the internet.





Here are a few additional photos:

Black Bean Soup Mix

Wrap it up with a nice bow

Here is the complete instructions and recipe:

Black Bean Soup Mix in a Jar

 

Bean Soup Mix

1-1/2 cups black beans, rinsed, dried and picked through

Seasoning Mix

2 tablespoons dried sweet pepper flakes
1 tablespoon low sodium chicken bouillon granules
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon minced garlic
1 teaspoon dried celery flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle pepper (or to taste)
1 bay leaf

Assembly Directions:

Fill glass jar with beans. Combine seasoning ingredients in resealable plastic bag. Place seasoning packet inside jar, on top of bean. Cover. Tie with bow. Attach the recipe for preparation.

 

Attach these instructions to the jar:

Black Bean Soup

1 jar Black Bean Soup Mix in a jar (with seasoning packet)

6 cups water

8 slices lower sodium turkey bacon, diced

1 large sweet onion, peeled and diced
1 (14.5 ounce) can no salt added diced tomatoes
1/2 medium avocado, peeled and sliced into 6 thin slices (for garnish)
2 tablespoons white cheese, such as Mexican Queso or feta (for garnish)
Fresh cilantro leaves (for garnish)

 Place beans in large bowl and add enough water to cover beans by one inch. Let soak overnight. Drain beans and place in Dutch oven. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer about one hour, or until beans are almost tender. Set aside.

Cook turkey bacon in large frying pan until crisp. Remove bacon from pan. Add onion to skillet and cook over medium heat until soft, about 6 minutes.  Add onion, bacon, and canned tomatoes to beans in Dutch oven. Stir in seasoning packet. Bring to a boil. Cover, lower heat, and simmer 30 minutes, or until beans are tender and soup thickens. Remove bay leaf.  Divide soup into 6 bowls. Top each serving with a slice of avocado, a teaspoon of crumbled cheese and cilantro sprig.  

 

 Makes 6 servings (about 1-1/2 cups each).

Nutrition Information per Serving:

279 calories, 7 g total fat, 2 g saturated fat, 22 mg cholesterol, 10 g dietary fiber, 16 g protein, and 471 mg sodium. One serving of this low cost recipe provides an excellent source of fiber, protein, folate and thiamine and a good source of vitamin C and calcium.

 

Click here to download and print a copy of this recipe.

Be sure to check out these other gifts in a jar, just in time for the holidays.

Pumpkin Butter in a Crockpot

Pumpkin "Butter" made in a crockpot

 

The theme for this month’s Recipe Redux is to share a recipe that uses a crockpot. Crockpots are used today more than ever by busy families. The NPD Group, a market research firm, found that in 2008 usage of slow cookers had reached an all-time high with 12% of households using them. Although I haven’t seen recent figures, I venture to guess that number is much higher today as our lives continue to get busier and busier.

I love fall and one of the reasons I do is because I love pumpkins. I love pumpkin pie, pumpkin breads, pumpkin soups, even pumpkin chili. So when I saw the challenge for this month, I decided to do something with pumpkins. I wanted to see if a slow cooker could be used to make pumpkin butter.

Pumpkin butter is a little misleading as there really is no butter in the recipe. It is really a spread. The traditional way to make pumpkin butter is to cook the pumpkin and other ingredients on a range top. However, the pumpkin splatters and can make a mess. With a crockpot there is no splattering and no mess.

I found baby pumpkins at a nearby garden center.

Because the outer layer of the raw baby pumpkin was difficult to cut with a knife, I started by roasting the pumpkin whole, on a baking sheet for an hour.

Roast whole pumpkin on baking sheet

Once the pumpkin comes out of the oven, let it cool. Then cut in half. Scoop out seeds and guts.

Scoop out seeds and guts



Mix roasted pumpkin pulp with other ingredients

 

Then transfer the pulp to a crockpot. Add other ingredients and mix well. Cover and let cook on low power for about 4 hours.

So now that you’ve made the pumpkin butter, what do you do with it? My favorite way is to spread it on whole grain toast. Yum. You could use it on pancakes or waffles. You could stir it to cooked oatmeal. You could make a parfait, alternating rows of pumpkin butter, slightly sweetened Greek-style vanilla yogurt, and granola. You can dip fresh fruit into it, such as apples, Asian pears, or banana slices.

Pumpkin Butter will keep in refrigerator for 2-3 weeks

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Here is the complete recipe:

Pumpkin “Butter”

Ingredients:

1 pumpkin (about 3-1/2 lbs)

Non-stick cooking spray

1/2 cup pure maple syrup

1 Tbsp ground cinnamon

1 tsp vanilla extract

1 tsp lemon juice

 

Directions:

Preheat oven to 350 degrees. Place whole pumpkin on baking sheet lined with foil and sprayed with non-stick spray. Bake whole pumpkin for 60 minutes. Let cool 10 minutes.

Remove stem from cooked pumpkin and slice pumpkin in half. With large spoon, remove seeds, guts, and strings. (Seeds can be washed and roasted, if desired.) Scoop out cooked pumpkin flesh with spoon and place into crockpot. Mash. Stir in maple syrup, cinnamon, and vanilla; stir well. Cover and cook over low heat for about 4 hours, depending on desired thickness of pumpkin butter. Turn off heat. Stir in lemon juice. Serve. Keep refrigerated.

Makes 2-3/4 cups (or 22 2-tablespoon servings).

Nutrition Information per Serving (2 tablespoons):

28 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 1 g dietary fiber, 0 g protein, and  1 mg sodium. One serving of this low cost recipe provides an excellent source of vitamin A.

Cost per Serving: $0.33

Pricing Note: all ingredients were at “regular” prices except pumpkin which was featured for $2.50 each.

 Be sure to check out these other crockpot favorites.

 

 

 

Sweetpotato Oatmeal Cookies Sure to Please

I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

Sweetpotato Oatmeal Cookies

Although I now live in the Northeast, I grew up in California. I never knew California grew sweetpotatoes. So, I was excited when I learned of the sweetpotato recipe contest by the California Sweetpotato Council.

I learned that California sweetpotatoes prefer to use one word (not sweet potatoes) to differentiate themselves from other sweet potatoes. As part of this contest, I was sent a box of sweetpotatoes that I have to tell you were the most beautiful sweetpotatoes I have ever seen. They were clean, had no scars or scratches and came in three beautiful colors, orange, tan, and red (see below). Here is a brief description of the three varieties:

     • Orange (Covington): rose colored skin and super sweet orange flesh; a favorite for mashing or roasting.
     • Tan (O’Henry): has a pale copper skin and white flesh; ideal for soups and stews.
     • Red (Diane): has red skin and deep orange flesh; perfect for sweetpotato fries or to add color to dishes.

California Sweetpotatoes are Colorful and Beautiful

I learned that California sweetpotatoes are grown in soft sand and are hand sorted to minimize scarring and scratching, resulting in a better looking sweetpotato (a huge difference from the typical sweet potatoes I see in my local supermarket). One medium California sweetpotato provides 105 calories, 4 grams of fiber, 2 grams of protein, a good source of vitamin C, and more than a day’s worth of vitamin A.

Many people mistakenly think sweetpotatoes are yams. Sweetpotatoes are sweet and moist. In contrast, yams are dry and starchy and, surprisingly, are not readily available in this country. Adding to the confusion over whether it is a sweetpotato or yam, there are varieties of yams called sweet potatoes. Also just to be clear, sweetpotatoes are not members of the white potato family.

For this contest, I experimented with several recipes. I made some hash brown sweetpotato patties using shredded sweetpotatoes, onion and egg. I thought about making sweetpotato mini donuts. Or a breakfast burrito with shredded sweetpotatoes, egg, and cheese. Or, cut them into them slices, season them, and bake them for chips. Sweetpotatoes are so versatile. They can be eaten for breakfast, lunch, dinner, snack, or dessert.

But I finally decided to make an oatmeal cookie, to see if I could substitute mashed cooked sweetpotato for applesauce in recipes. It works. Many recipes seem to suggest using applesauce to cut down or eliminate some of the butter or fat in recipes. Well, now it appears that pureed sweetpotatoes work in much the same way as applesauce. These oatmeal cookies are loaded with good nutrition. One cookie provides 141 calories, 2 grams each of fiber and protein, and an excellent source of vitamin A. Here is the complete recipe. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Sweetpotato Oatmeal Cookies

Ingredients:

1-1/2 cups old-fashioned rolled oats
1-1/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup mashed cooked California Sweetpotato
4 Tbsp unsalted stick butter-margarine blend, melted
3/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup raisins
1/3 cup chopped pecans or walnuts, toasted
1/4 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.

 In medium mixing bowl, wish together oats, flour, baking soda and powder, cinnamon, and salt; set aside. In a large bowl, combine sweetpotato, butter, brown sugar, egg, and vanilla. Mix to combine. Stir dry ingredients into the wet ingredients and stir just until blended. Gently stir in raisins, nuts, and chocolate chips.

Drop dough by heaping tablespoons, 2 inches apart, onto prepared baking sheets. Flatten cookies with hand or back of large spoon. Bake cookies until golden brown and just set, about 15 minutes. Remove from oven and let cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely.

Makes 20 cookies.

Nutrition Information per Cookie: 141 calories, 5 g total fat, 2 g saturated fat, 12 mg cholesterol, 2 g dietary fiber, 2 g protein, and 78 mg sodium. One cookie provides an excellent source of vitamin A.

Cost per Cookie: $0.19 Pricing Note: all ingredients were at “regular” prices.

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Be sure to check out these other sweetpotato-inspired recipes from fellow Recipe Reduxers.