Mashed Sweet Potatoes and Apples

My mother-in-law made these for Christmas Eve last year, and my son made sure we got to keep all of the leftovers.  He asked for them every day until they were gone.  They were SO good!  They are sure to be a hit for Thanksgiving when I bring them to my parent's house this year, and I even plan to make them when my son gets his tonsils out in a few weeks - they are a great, healthy, soft food that he will be able to eat and that the rest of the family will enjoy as well.

INGREDIENTS:

• 4 lg sweet potatoes (3 1/2 to 4 lb) - I use yams when they are cheaper and it is just as good (note: yams are actually sweeter; though they are not as calorie dense, they don't provide as many vitamins and minerals as sweet potatoes)
• 1/2 cup butter or margarine, softened
• 3 medium apples, peeled, chopped (about 4 cups)
• 2 tsp ground cinnamon or pumpkin pie spice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with foil.  Pierce sweet potatoes with fork; place on cookie sheet.  Bake 1 hr to 1 hr 15 min or until tender when pierced with a fork.  Let stand 15 minutes or until cool enough to handle.
2. Meanwhile, in 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.  Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
3. Spray 13 x 9 inch glass baking dish with cooking spray.  Slip off sweet potato skins; place potatoes in large bowl.  Add salt, pepper, and remaining 6 tablespoons butter; mash until no lumps remain.  Add apple mixture; mix well.  Spread in baking dish.
4. Cover with foil; bake 25 to 30 minutes or until center is hot. 

Difficulty: pretty easy, though there is a bit of chopping and mashing (the mashing takes less than 30 seconds, though, if the potatoes are done enough)

Time: total of 1 hour and 45 minutes to 2 hours from start to finish, much of which is hands-off

Source: I believe that my mother-in-law got this recipe from a Weight Watchers cookbook

Libby's Pumpkin Roll

One of our favorite desserts has always been pumpkin rolls.  I would always find some organization fundraising and buy one.  There was no way I was tackling making my own; it seemed complicated.  I also don't own a jelly roll pan or sifter (I know you are gasping).

A few years ago, my friend Jennifer suggested we make our pumpkin rolls together.  She bakes a lot and has a fully stocked kitchen; Jenn can even produce a 2/3 measuring cup. We didn't even bother looking for recipes; we cut the label off the can of Libby's Pure Pumpkin and followed the instructions.  It is much less difficult when you have someone to measure while you mix or prep the pans.  The whole rolling the cake was new to both of us, but it gets much easier with practice.  Jenn and I love getting together to bake, plus, we plan our Black Friday shopping extravaganza. We make the rolls in early November and freeze them; they hold up wonderfully.   

INGREDIENTS:

Cake

• 3/4 cup flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/2 t ground cloves
• 1/4 t salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup Libby's Pure Pumpkin

Filling

• 1 package (8 oz) cream cheese, softened
• 1 cup sifted powdered sugar
• 6 T butter, softened
• 1 t vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 15 x 10 inch jelly roll pan; line with wax paper (I suggest allowing about 1/2 inch paper extra to help lift the cake and tear the paper off).  Grease and flour the paper liberally.  Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
3. Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  
4. Bake for 13-15 minutes or until top of cake springs back when touched.  Immediatly loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together starting with narrow end. Cool on wire rack.
5. For filling, beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully, unroll cake; remove towel.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerated at least 1 hour.  Sprinkle with powdered sugar before serving if desired.

Sorry for not having a picture...my pumpkin rolls are tightly covered in plastic wrap and aluminum foil in the freezer.

Difficulty: Medium

Time: 20 minutes prep time, 15 minutes baking time, cooling time varies

Source: Libby's Pure Pumpkin recipe found inside