Thank you to Good to Know & Unilever Spreads for sponsoring this post. Find delicious recipes and learn more about Unilever spreads by visiting www.itisgoodtoknow.com. I was selected for this opportunity as a member of Clever Girls Collective.
I was thrilled when I was given the opportunity to cook and bake two Thanksgiving recipes for my blog! As a vegetarian with a desire to be very healthy, but also with a ridiculous sweet tooth, I had a hard time choosing. I wanted to pick at least one dessert, and for me, nothing says Thanksgiving and Autumn better than apple crisp. And as a bonus, it makes your house smell warm and inviting.
While I love pie, I think apple crisp is an even better version with its crispy, crunchy, yummy topping and rich gooey apple filling. Plus, I love the possibilities when it comes to creating a pretty place setting around apple crisp (I’ll share one below). I adapted two recipes using Brummel & Brown spread with nonfat yogurt. Besides the apple crisp, I decided to make mashed potatoes, but as you’ll see in my recipes, I made both recipes a bit healthier with some modifications including the buttery spread.
The mashed potatoes are made with sweet potatoes (more nutritious than regular potatoes), but are still savory rather than sweet, the way many make them for Thanksgiving. Enjoy and don’t forget to check out my little place setting at the end of this post. :)
Fall Harvest Apple Crisp (adapted from this recipe) for 8
- 4 organic apples, cored and sliced. You can peel them too if that is your preference. I added one granny smith for just a hint of tartness
- 2/3 cup white sugar
- 2 teaspoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon all spice-I add this to get the autumn aroma I crave this time of year
- 1/3 cup water
- 2/3 cup quick-cooking oats-I used organic quick-cooking steel-cut oats-regular oats would be better
- 1 tablespoon ground flax-seed (I add this for health)
- 2/3 cup all-purpose flour-I used whole wheat flour
- 2/3 cup packed brown sugar
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/3 cup Brummel & Brown made with nonfat yogurt (this replaces the butter in the recipe)
- Preheat oven to 350 degrees F
- Place the sliced apples in a 9 inch round baking dish. The original recipe calls for a 9×13 inch pan, but I love the way the white glass casserole dish looks and it works just fine.
- Mix the white sugar, 2 teaspoons flour and ground cinnamon together, and sprinkle over apples.
- Pour water evenly over all.
- Combine the oats, 2/3 cup flour, brown sugar, baking powder, baking soda and melted Brummel & Brown together. Pour evenly over the apple mixture.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes.
- 4 sweet potatoes
- 2 heads garlic
- 2 tablespoons Brummel & Brown spread (at room temperature)
- 3/4 cup light sour cream
- 1/2 cup reduced-fat cream cheese
- 1/2 teaspoon cayenne pepper(optional)
- salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Prick the sweet potatoes with a fork or the tip of a paring knife; set aside.
- Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
- Place the sweet potatoes and garlic cloves in aluminum foil directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
- Peel the sweet potatoes, and place into a mixing bowl.
- Squeeze the individual garlic cloves into the bowl, then add the Brummel & Brown spread, sour cream, cream cheese, and cayenne pepper.
- Mash until smooth, then season to taste with salt and pepper.
- Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.