43
44
cooking spray
2
ounces (60 g) fresh white or wheat bread
1
tablespoon (15 ml) unsalted butter,
at room temperature
6
medium sweet potatoes [about
3 pounds (1.5 kg)], peeled, ends cut flat
3
medium yellow onions [about 1 pound
(500 g)], peeled and cut in half lengthwise
zest of ½ orange, removed with a
vegetable peeler, bitter white pith shaved off
1
⁄
3
cup (75 ml) fresh orange juice
1
⁄
3
cup (75 ml) pure maple syrup
1½ teaspoons (7 ml) Herbes de Provence
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
2½ tablespoons (40 ml) unsalted butter,
at room temperature
½ cup (125 ml) currants
Nutritional information per serving:
Calories 356 (15% from fat) • carb. 74g • pro. 4g • fat 6g
• sat. fat 1g • chol. 13mg • sod. 170mg • fiber 10g
Savory Sweet Potatoes with Onions & Currants
A lowfat alternative to traditional, rich sweet potato casseroles.
Makes 8 servings
Preparation: 15–20 minutes, plus 85 minutes baking and resting
Preheat the oven to 350˚F (180°C). Spray a 3-quart (2.83 L) baking dish with cooking spray. Set aside.
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the
machine running, drop the butter down the small feed tube and process 10 seconds to blend with the
crumbs. Remove and reserve.
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice. Remove
and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper towel. Insert the
metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work bowl.
Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and unsalted butter. Process
to combine, 5 seconds.
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the onions
and half the currants. Make another layer of the sweet potatoes, then top with onions and currants, and
end with a layer of the remaining sweet potatoes. Drizzle the orange juice mixture evenly over the entire
casserole. Cover loosely with a sheet of foil that has been sprayed with vegetable oil cooking spray.
Bake in the preheated oven for 65 to 75 minutes, until the potatoes are tender. Remove the foil, top
with the reserved breadcrumb mixture and bake 10 minutes longer. Let rest 10 minutes before serving.
Desserts
Hazelnut Butter Cookies
Melt-in-your-mouth delicious – keep this cookie dough
on hand in the freezer to bake when unexpected guests drop in.
Makes about 80 cookies
Preparation: 15–20 minutes, plus 40 minutes chilling time
and 25 minutes baking and cooling time
1¾ cups + 2 tablespoons (455 ml) unbleached,
all-purpose flour
1¼ cups (300 ml) lightly toasted hazelnuts
3
⁄
8
teaspoon (5.3 ml) table salt
3
sticks [12 ounces (340 g)] unsalted
butter, at room temperature
1 cup + 2 tablespoons (280 ml)
confectioners' sugar
1½ tablespoons (25 ml) pure vanilla extract
Insert the metal blade. Process the flour, hazelnuts, and salt, using the pulse, 20 times. Remove and
reserve.
Process the butter, powdered sugar and vanilla until smooth and creamy. Add the reserved flour mixture
and process until the dry ingredients are just incorporated. Turn out onto a lightly floured surface and
shape into 2 equal balls. Refrigerate for about 30 minutes, until stiff enough to shape into logs. Shape
into logs 10 inches (25 cm) long and 1¼ inches (3.1 cm) in diameter. Wrap well in plastic wrap, and
refrigerate until firm, or double wrap and freeze.
When ready to bake, preheat the oven to 350˚F (180°C). Slice ¼-inch (0.6 cm) thick and place 2 inches
(5 cm) apart on ungreased baking sheets. (For ease in slicing, let frozen logs sit at room temperature for
10 minutes.) Bake in the preheated oven for 8 to 12 minutes, until the edges just begin to turn brown.
Let cool on the baking sheets for 1 minute, then transfer to a rack to cool completely.
Nutritional information per cookie:
Calories 33 (44% from fat) • carb. 4g • pro.1g
• sat 2g • sat. fat 1g • chol. 1g • sod. 4mg • fiber 1g
