(Family Features) When time is short and your family is hungry, you can turn to Honest Earth Mashed Sweet Potatoes from the potato experts at Idahoan. With no artificial colors, flavors or preservatives, they are made with simple ingredients, including sweet potatoes, brown sugar and real butter. They’re a good source of vitamin A and rich in fiber, antioxidants and minerals, including potassium and iron, making them a perfect addition to nutritious family meals.
As the first product of its kind, Honest Earth Mashed Sweet Potatoes save precious prep, cook and cleanup time because they come ready to heat in just 60 seconds right in their convenient, microwavable pouch. That means your family can say “good morning” to a creative breakfast like Sweet Potato Waffles with Whipped Cream and Berry Compote in just a matter of minutes.
As dinnertime draws near, turn to an American classic and the nostalgic taste of comfort food – Sweet Potato Casserole with Pecans and Toasted Marshmallows – to warm you and all your loved ones from the inside-out. Requiring just a few ingredients, it’s an ideal solution for busy weeknights when you need a shortcut that doesn’t sacrifice quality or taste.
For more information and time-saving recipe ideas, visit Idahoan.com/sweet.
Sweet Potato Waffles with Whipped Cream and Berry Compote
Yield: 4 large waffles
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs, separated
- 3/4 cup 2% milk
- 1 pouch Honest Earth Mashed Sweet Potatoes
- 2 tablespoons vegetable oil, plus additional for brushing on waffle iron, divided
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- 2-3 tablespoons granulated sugar
- 1 dash lemon zest or juice
- Preheat waffle iron to medium heat.
- In medium bowl, whisk flour, baking powder and salt.
- In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.
- Add flour mixture to egg and milk mixture; blend until no clumps remain.
- In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter.
- Using pastry brush, oil waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.
- To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.
Sweet Potato Casserole with Pecans and Toasted Marshmallows
- 1/4 cup chopped pecans
- 1 pouch Honest Earth Mashed Sweet Potatoes
- nonstick cooking spray
- 1 1/2 cups miniature marshmallows
- Position oven rack in upper one-third of oven. Preheat oven to 350 F.
- In blender, blend pecans into sweet potatoes.
- Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.
Source: Honest Earth
(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.
Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.
Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.
Find more sweet holiday recipes at walnuts.org.
Overnight Walnut French Toast with Cranberry Walnut Ginger Compote
Total time: 1 hour
Cranberry Walnut Ginger Compote:
- 1/2 cup California Walnuts
- 2 cups cranberries
- 1/2 cup orange juice
- 1/2 cup maple syrup
- 1/4 teaspoon ground ginger
- 1 orange, zest only
Overnight Walnut French Toast:
- 8 slices Texas Toast or 1-inch thick slices French bread
- 1/4 cup butter, melted, plus additional for baking dish, divided
- 2 1/2 cups milk or walnut milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 6 eggs
- To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
- In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
- Transfer to container and refrigerate once cooled.
- To make Overnight Walnut French Toast: Preheat oven to 350 F.
- Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
- In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
- Cover and refrigerate a few hours or overnight.
- Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.
Walnut Chocolate Peppermint Bundt Cake
Total time: 1 hour, 30 minutes
- 1 cup butter, plus additional for greasing pan, divided
- 1/2 cup unsweetened cocoa powder, plus additional for dusting pan, divided
- 1 cup water
- 2 1/4 cups sugar
- 1 teaspoon peppermint extract
- 3 eggs
- 2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup California Walnut halves and pieces
Chocolate Peppermint Truffle Glaze:
- 1/3 cup dark chocolate chips
- 3 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 1/2 cup coarsely chopped California Walnuts
- 1/2 cup crushed peppermint candy
- To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
- In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
- Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
- In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
- Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
- To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.
Source: California Walnuts
(Family Features) Eggs are for everyone, including babies and toddlers, according to the 2020 Dietary Guidelines Advisory Committee that released its Scientific Report outlining nutritional recommendations for Americans. For the first time, this committee, comprised of leading doctors and nutrition scientists, included nutritional guidance for younger children.
The committee recommends eggs as a first food for babies and toddlers since they provide eight essential nutrients that can help build a healthy foundation for life at a time when every bite counts.
Eggs provide nutrition for children and moms-to-be, as well. However, the report found most pregnant women and kids need more choline – an essential nutrient critical for brain health – in their diets.
According to research published in the “Journal of the American College of Nutrition,” 92% of pregnant women do not get enough choline in their diets. Choosing foods high in choline, like eggs, can help pregnant women consume enough of this essential nutrient, helping a baby’s brain and spinal cord develop properly. Just two eggs provide more than half of the recommended daily amount of choline.
At only 70 calories, one egg contains 6 grams of high-quality protein and all nine essential amino acids. Eggs are also a source of vitamin B12, biotin (B7), iodine, selenium, high-quality protein, riboflavin (B2) and pantothenic acid (B5). Additionally, eggs contain lutein and zeaxanthin that can help protect your eyes from harmful blue light that comes from electronic devices.
Lots of parents worry about possible food allergies in their little ones. The committee recommends introducing eggs when your baby is ready for first foods, which may help reduce the chances of developing an egg allergy.
In Your Kitchen
Eggs are a nutritional powerhouse that contribute to health and well-being at every age, and there are plenty of ways to enjoy eggs beyond the basic boiled, scrambled or sunny-side-up. In fact, eggs work well in meals all day long. Toss hard-boiled eggs in a salad, top a sweet potato with an egg for lunch or try a spinach and mushroom frittata for dinner.
Baby-friendly Savory Egg Veggie Pancakes pack in nutrients from whatever vegetables you have on hand and offer a savory twist on classic pancakes. You can add extra toppings like avocado or Greek yogurt for a variety of new textures and flavors.
Another simple way to introduce eggs as a first food is a soft and fluffy egg casserole. You can also incorporate veggies for some added nutrition, since eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids like lutein and zeaxanthin.
You can adapt a Veggie Egg Casserole to your child's development and motor skills by cutting small squares or making a simple mash.
Find more kid-friendly recipes and advice about introducing eggs to your youngest family members at EggNutritionCenter.org.
Veggie Egg Casserole
Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
- Nonstick cooking spray
- 1/2 sweet onion
- 1 red, yellow or orange bell pepper
- 1 head broccoli florets
- 2 teaspoons canola, avocado or olive oil
- 1 dozen eggs
- 2 cups low-fat cottage cheese
- 1 cup shredded cheese
- 1 teaspoon baking powder
- 1 tablespoon flour
- salt, to taste
- pepper, to taste
- Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
- Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
- Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
- In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.
Savory Egg Veggie Pancakes
Recipe developed by Min Kwon, RD
Prep time: 5 minutes
Cook time: 10 minutes
- 1/2 teaspoon oil or butter
- 1 egg
- 1 tablespoon milk or breastmilk
- 3 tablespoons cooked or raw vegetables, chopped or grated
- 1 tablespoon flour
- 1 teaspoon ground flaxseeds
- 1/4 teaspoon herbs or spices, such as cinnamon, curry powder, cumin, oregano, turmeric, etc.
- In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
- In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
- Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.
Source: American Egg Board