I have two to share, and they are both from Cooking Light so they are reasonably healthy:


Bruleed Mashed Sweet Potatoes

Borrowing from the classic dessert creme brulee, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.

6 cups hot mashed sweet potatoes (about 4 pounds)
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar


Preheat broiler.

Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).

This is great for Thanksgiving! You can throw the potatoes in the oven to cook while the turkey cooks, but the casserole spends very little time in the oven once it is put together. You can broil it while the turkey is being sliced.


Pumpkin Dip


3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices


Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

We make the pumpkin dip all during the fall and serve it with fresh fall apples. You could make it anytime of the year since it uses ingredients that are always available. Make sure to use real maple syrup and the awesome cinnamon from MySpiceSage!