Mashed Sweet Potatoes

2 large sweet potatoes, peeled and cubed
1/2 apple, peeled and chopped
3 Tbsp butter
1 Tbsp honey

Boil the sweet potatoes until soft, about 8 minutes (depending on size of cubes).  Drain.  Turn the burner down to medium low.  Using the same pot, melt the butter, then add the sweet potatoes back in the pot and combine.  Add apples, honey and nutmeg and stir.  Turn the burner down to low and let it stay warm until ready to serve.  The apples will soften but not break down completely.


Twice Baked Sweet Potatoes

-1 big sweet potato or two small sweet potatoes (this meal is for two, so if it’s for a single, use one small for yourself and cut the rest of the ingredients in half)
-2 tbls of brown sugar
-2 tbls of butter, softened
-1 tbls of ground cinnamon
-1 tsp of ground nutmeg
-salt and pepper
-1 small apple, peeled and diced
-1 cup for the recipe for two, 1/2 cup if it’s for one serving, of marshmallows

Bake whole sweet potato in oven at 400 degrees until soft but not mushy (different sized and widths make it hard to time, so you have to watch it, but I found the average to be about 40 minutes). Combine all ingredients except for the marshmallows in a bowl and set aside. When potato is ready, half it and gut it, but gently so you can use the skin as a bowl. Mix insides with ingredients until about half of the mixture is mashed and half is still a little clumpy. Spoon it back into the skins, and add 1/2 cup of marshmallows to each half (or 1/4 for each half if you are using 2 little ones) on top and put back in the oven for about ten minutes or until the marshmallows are gooey and golden brown on the top. This is a delicious side to go with pork for the meat eaters and for vegetarians like me, I eat it with a salad with apples and the BV I posted just before this!


3 eggs 1 cup whole-wheat flour
1 cup milk ¾ cup water
1 tablespoon honey or maple syrup
1 teaspoon vanilla ¼ teaspoon salt 1 tablespoon butter, melted + extra for cooking

Put all ingredients in blender and mix well. Let stand about 15 minutes. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.  Makes about 8 and can be frozen, just roll up first so they can separated.


3 pounds cooking apples (a variety is good but we used Gala because they were on sale), cut into ½ inch or 1 inch slices… we peeled them but some people don’t because they like the peels, totally up to you!
½ cup apple cider (I used no sugar added because apples are naturally sweet, plus you add honey so no need to make it too sweet, it’ll be sweet already!)
1 tablespoon fresh squeezed lemon juice
1 tablespoon of ground cinnamon
2 tablespoons of honey (optional; do not add if making unsweetened or want to keep it vegan and sugarless)
¼ teaspoon ground nutmeg

Combine the apples, apple juice/cider, lemon juice, and cinnamon into a large pot. Cover and simmer for 20 – 25 minutes or until tender (but not mushy). Transfer warm apple mixture to a food processor (or you can mash by hand with a potato masher if you don’t have a food processor) and add nutmeg and if making sweetened/non vegan, add honey. Puree to desired chunkiness. Serve, refrigerate, or freeze the leftovers!


It makes about 24 oz. which I put some in a 12 oz container in the freezer, and then 2-6 oz containers, putting one in the freezer and one in the fridge because I wanted some for later that day!