Potatoes and Pumpkin

Pumpkin Chocolate Chip Muffins

Chocolate chips make these irresistible. Hide them
from your husband! – Deborah Digel (mother of
editor Abbie Digel)
1 2/3 c flour
1 c sugar
1 t pumpkin pie spice
1 t cinnamon
1 t baking soda
1/4 t baking powder
1/4 t salt
2 large eggs
1 c canned pumpkin
1/2 c butter, melted
1 c chocolate chips
Mix flour, sugar, pie spice, cinnamon, baking
soda, baking powder and salt in large bowl. Beat
together eggs, pumpkin and butter. Pour over dry
ingredients and mix until just moistened. Add
chocolate chips. Spoon batter evenly into greased
muffin tins. Bake at 350 degrees for 20 – 25 minutes.
Makes a dozen muffins.

Make -ahead mashed potatoes

These can be easily personalized, and are perfect
for a Thanksgiving ski day. -Katie Alvin

8 baking potatoes, peeled and diced
6 oz cream cheese
1 c sour cream
1/2 c melted butter
3/4 c warm milk
1 tsp sea salt
1/4 to 1/2 t white pepper
1/4 c thinly sliced green onions

The day before: Cook and mash potatoes. Mix
ingredients gently with a hand mixer. Refrigerate
overnight.
The day of: Three to four hours before serving
time, fold the potato mixture into a slow-cooker
and set it on low (or the 10 hour setting).

Roasted Sweet potato soup with
curried apples

Healthy holiday recipes that are nutritious and more importantly
delicious are a great way to support a healthy lifestyle.
Take advantage of fresh, local produce to ensure the best
flavor and support of local farmers. -Victoria Bentley
2 1/2 lbs sweet potatoes (3 or 4)
2 T olive oil
1 medium onion, halved and sliced
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 c dry sherry (optional)
4 c vegetable broth, homemade or canned
2 t white wine vinegar
1 t honey
1/4 t curry powder
1 small tart apple (4 ounces) peeled, cored and diced
1/4 c plain yogurt
2 T chopped mint, for garnish
Preheat oven to 400 degrees.
Place sweet potatoes on a baking sheet and roast for one
hour, turning once, or until potatoes are very soft. When
cool enough to handle, scoop cooked potato out of the
skins.
In a five-quart Dutch oven or a large soup pot, heat oil over
medium heat. Add onion, season with salt, pepper and
cook, stirring occasionally until soft and caramelized, about
20 minutes.
Add bell peppers, jalapenos and garlic; cook for five minutes.
Add sherry (if using), sweet potato and broth; stir to
combine. Bring to a boil, reduce to a simmer and cook for
20 minutes until flavors have blended.
Working in batches, puree soup in a blender. Combine
batches in a clean pot. The soup should be thick (for a
thinner soup, add water or a more broth). Taste and adjust
seasoning.
In a small saucepan over medium heat, bring vinegar,
honey and curry powder to a boil. Add apple; stir for one
minute and remove from heat. To serve, ladle the soup into
warm bowls, add a spoonful of apples, a spoonful of yogurt
and a sprinkle of mint.

Bright red mashers

The concept is to add color (read: nutrients)
and sweetness to traditional mashers. This
recipe makes a vibrant and festive side dish.
Depending on the proportion of taters to beets,
the resulting color will range from a girly
fuchsia to a warm scarlet. Be warned, these rich
colors will stain. Keep them off the kids table
and/or have a Tide® stick in your pocket, just
in case. -Tallie Jamison
3 or 4 large, peeled beets, cut into 1” cubes
2 lbs Yukon potatoes, cut into 1” cubes
3 t unsalted butter
1/4 c sour cream
1/2 c of shelled pistachios
Pepper and salt
Roast the beets on a cookie sheet at 370
degrees for 30-45 minutes or until tender.
While they’re in the oven, boil the potatoes
in salted water for about 30 minutes. Drain
potatoes, add salt, pepper, beets, butter and
sour cream in a food processor. Whip those
babies into an oblivion!
The creamier and smoother, the better. Serve
and sprinkle bright green pistachios on top for
another pop of color and variation in texture.
Serves two to four people, depending on appetite,
of course.