SWEETIE PIE™

Although sweet potatoes may be part of the Thanksgiving tradition, be sure to add these wonderful naturally sweet vegetables to your meals throughout the year; they are some of the most nutritious vegetables around. Sweet potatoes can be found in your local markets year-round, however they are in season in November and December.

Sweet potatoes contain unique root storage proteins that have been observed to have significant antioxidant capacities. In one study, these proteins had about one-third the antioxidant activity of glutathione-one of the body's most impressive internally produced antioxidants. Although future studies are needed in this area, count on these root proteins to help explain sweet potatoes' healing properties.

The sweet potato can be a strong performer in terms of traditional nutrients. This root vegetable qualified as an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron. This is one delicious starch that will also benefit your health!

Spiced Sweetie Pie™ Cupcakes

Ingredients:

1 cup organic sugar
¾ cups(1 & ½ sticks) unsalted organic butter, room temperature
3 large organic egg whites
1 large organic egg
6 (3.5-oz) packs of Tastybaby “Sweetie Pie” or
2 (15-oz) cans organic sweet potatoes, drained and mashed or 2 cups fresh organic sweet potatoes, cooked and mashed
1 cup organic 2%(reduced fat) milk
2 cups organic all-purpose flour
1/2 tsp. ground organic cinnamon
1 tsp ground organic pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 tsp organic vanilla extract

Our Tasty Recipe:

Preheat oven to 325 degrees. In an electric mixer fitted with a whisk attachment, or in a large bowl, beat together sugar and butter until creamy. Add egg whites and egg, one at a time, beating well after each addition. Mix in “Sweetie Pie” or sweet potatoes.

In another bowl, mix together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Slowly add the milk until mixture is super creamy then add vanilla.
Pour batter into a non-stick cupcake pan, or use cupcakes liners(my personal choice). Bake for 20 to 25 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on wire rack.

Ice the cupcakes with Cream Cheese Frosting(see recipe below) or serve plain with a little butter(my daughter’s favorite).Makes 16 large cupcakes or 80 mini cupcakes.
Cream Cheese Frosting I like this recipe for cream cheese frosting because it is a cinch to make and uses ½ the amount of sugar that most recipes call for. Get the kids involved…this recipe is as easy as 1-2-3!

2 (8 ounce) packages organic cream cheese, softened
1/2 cup organic unsalted butter(1 stick), softened
2 cups sifted organic confectioners' sugar
1 tsp organic vanilla extract

Our Tasty Recipe:
In an electric mixer fitted with a whisk attachment, or in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. If using and electric mixer make sure the mixer is off when adding the sugar or you could have a royal mess!

Ice the cupcakes, and/or store in the refrigerator after use.

Carrot Coconut Soup with Sweetie Pie™

Ingredients:

    * 1 large onion, chopped
    * 2 TBS fresh ginger, sliced
    * 4 medium cloves garlic, chopped
    * 1 tsp curry powder
    * 1 TBS + 3 cups chicken or vegetable broth
    * 2 cups sliced carrots, about ¼ inch thick
    * 1 container of Tastybaby's Sweetie Pie™, defrosted
    * 5 oz canned coconut milk
    * salt and white pepper to taste

Our Tasty recipe

   1. Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.
   2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring often.
   3. Add garlic, ginger and continue to sauté for another minute.
   4. Add curry powder and mix well with onions.
   5. Add broth, carrots, and Sweetie Pie organic baby food and simmer on medium high heat until vegetables are tender, about 15 minutes.
   6. Add coconut milk.
   7. Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.
   8. Return to soup pot and reheat.

Sweetie Pie™ Tartlets with topped with Organic Marshmallow Fluff

Ingredients:
12 Pre-backed miniature tart shells
6 containers of Sweetie Pie™ frozen organic baby food, defrosted
I container of Organic marshmallow fluff

Our Tasty Recipe:
Spoon Sweetie Pie™ into tart shells and top with a dollop of marshmallow fluff. 

Sweetie Pie™ Puffs

Ingredients:

    * 2 boxes of Sweetie Pie frozen organic baby food, defrosted
    * 1/4 cup orange juice
    * 1 egg, beaten
    * 1 tablespoon grated orange peel
    * 1/2 teaspoon ground nutmeg
    * 1/4 cup chopped pecans

Preparation:
In a bowl, combine Sweetie Pie with orange juice, egg, peel, and nutmeg. Mix well. Spray a baking sheet with nonstick cooking spray. Spoon potato mixture onto baking sheet in 8 mounds. Sprinkle the mounds with the chopped pecans. Bake in a 375 degree F. oven for about 30 minutes, or until hot in the center.

Sweetie Pie™ Pancakes with Pecan Butter

Ingredients

    * 1 cup all-purpose flour
    * 1 cup whole wheat flour
    * 4 teaspoons baking powder
    * 2 tablespoons brown sugar
    * 1 teaspoons cinnamon
    * Pinch nutmeg
    * 2 cups milk
    * 4 teaspoons melted butter, plus more for greasing skillet
    * 2 whole eggs
    * 1 box of Sweetie Pie frozen organic baby food, defrosted
    * Pecan butter, recipe follows
    * Maple syrup, for serving

Our Tasty Recipe:

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:

    * 1/4 cup finely chopped pecans toasted and cooled
    * 1/2 pound butter, softened
    * 1/2 teaspoon cinnamon
    * 1 teaspoon vanilla
    * 1 tablespoon brown sugar
    * 1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Sweetie Pie™ Beignets

Ingredients:

    *  2 containers of Sweetie Pie frozen organic baby food, defrosted
    *  ½ cup of all-purpose flour
    *  1 organic egg white
    *  ¼ cup of sugar
    * ¾ teaspoon of baking powder
    * ¼ teaspoon of organic vanilla extract
    *  Vegetable oil for fying
    * Powdered sugar (garnish)

Our Tasty Recipe

            Combine all ingredients in a mixer together.    After well combined, divide dough into walnut-sized balls and refrigerate until ready to use.   When ready to fry, heat 2-3 inches of oil in a large heavy pot until it reaches 365 degrees (check using a deep-frying thermometer).  Fry the balls of dough a couple at a time, moving them around to make sure they cook and brown evenly.  Once finished cooking, remove from oil and drain on paper towels or brown paper bags.  Dust with powdered sugar and serve. 

Sweetie Pie™ Biscuits

Ingredients:

    * 1 cup of organic flour
    * 4 containers of Sweetie Pie frozen organic baby food, defrosted
    *  Pinch of salt
    * 2 ½ teaspoons of baking powder
    *  1 tablespoon of sugar
    *  ¼ cup of shortening

Tasty Recipe:

            Sift all dry ingredients together.  Add shortening in small pieces and Sweetie Pie containers to dry ingredients.  Mix thoroughly.  Knead dough on a floured surface and roll to a ½ inch thickness.  Cut biscuits using a biscuit cutter or a round drinking glass.  Bake at 400 degrees for 12-15 minutes on a greased baking sheet.  Serve warm with honey butter.

Sweetie Pie™ Souffle

Ingredients:

12 packs Tastybaby Sweetie Pie™ frozen organic baby food (12- 3.5ounce cups, 4 boxes)
8 ounces of Organic Applesauce
¾ cup   granulated sugar
1 tsp salt
½ cup   organic butter
4   organic large eggs
3 Tbsp  self-rising flour
¾ cup   organic milk
1 tsps   organic vanilla extract

Topping
½  cup  brown sugar
½ cup   flour
1 cup    chopped pecans
½ cup   melted butter

Our Tasty Recipe:

1. In a large mixing bowl, empty all of the contents of the “Sweetie Pie” packs.  If our healthy & delicious baby food is sadly not available in your area…proceed with steps 2 & 3.

2. Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.

3. Peel then mash with egg beater or fork. Be careful to not overbeat or they will get gluey.

4. Mix in each ingredient separately, adding one egg at a time and beat after each addition until light and fluffy.

5. Pour into 15"x 10" pyrex pan, two 9"x13" or large soufflé dish.* Do not over-fill! The mixture will puff up.  Mix topping ingredients together and sprinkle over sweet potato mixture.

6. Bake at 325°F for 25 minutes.

Serves 12.

*For a dinner party…use individual soufflé molds instead of large baking dishes.