2. Bake 25 to 30 minutes or until knife-tender. Let cool completely before topping.
3. For the blue cheese and bacon topping: in a small bowl combine yogurt, cayenne and ¼ cup of the blue cheese. Cover and refrigerate until ready to serve.
4. For the goat cheese, cranberry and pumpkin seed topping, in a small bowl combine cream cheese, goat cheese and honey with a fork or whisk until smooth.
5. To assemble: Evenly spoon the blue cheese topping onto the center of half of the sweet potato slices and top with bacon, chives, remaining blue cheese, and (if desired) walnuts. Spoon the goat cheese topping onto center of remaining half of sweet potato slices. Sprinkle goat cheese and top with pumpkin seeds and cranberries. Serve.
*Nutrition Information per serving (2 bruschetta): 80 calories, 2.5g fat, 1.5g saturated fat, 10mg cholesterol, 190mg sodium, 9g carbohydrate, 1g fiber, 5g protein
* Nutritional analysis reflects sweet potato bruschetta topped with the bacon and blue cheese topping.
Recipe Adapted from: Meijer Healthy Living Naturally November-December 2013, IN Marketing
Balsamic & Garlic Autumn Vegetable Roast
Makes 6 Servings
1 lb. Fresh Brussels sprouts, trimmed (or 1 lb. frozen Meijer Brussels sprouts, thawed)
2-3 Medium Sweet Potatoes, Peeled and Cut into 1” cubes
1 Medium Red Onion, Sliced
6 Whole Garlic Cloves, Peeled
2 Tbsp. Meijer Extra Virgin Olive Oil
2 tsp. Meijer Balsamic Vinegar
1/4 tsp. McCormick Ground Black Pepper
1/4 tsp. Salt
2-3 Tbsp. Meijer pure maple syrup (or maple pancake syrup)
1. Preheat oven to 425 degrees
2. Toss sweet potatoes, Brussels sprouts, onion, and garlic in Extra Virgin Olive Oil and Balsamic Vinegar and season with salt and pepper.*
4. Place mixture on a baking pan and bake for 20 minutes. Remove from oven and stir vegetables. *If using thawed-frozen Brussels sprouts add them at this step to avoid overcooking.
5. Return to oven and bake for an additional 10 minutes or until the potatoes are soft and all the vegetables are caramelized.
6. Remove from oven and drizzle evenly with maple syrup. Return to oven and bake 5 minutes. Serve.
Nutrition Information per Serving: 138 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 21g Carbohydrates, 6g Fiber, 5g Protein, 128mg Sodium
Tofu Pumpkin Pie
Makes 8 Servings