DETROIT -

Try a new twist at your holiday meal this Thanksgiving! 

Your guests will be impressed by this different and delicious spin on bruschetta using sweet potatoes instead of bread.

Is serving green bean casserole getting old?

Tired of sugary sweet potato bake?  Try roasted Brussels sprouts with onions and sweet potatoes for a side that will become a new family favorite. 

And don’t forget the pumpkin pie—bake up a healthier version using tofu for your guests following eating plans to manage diabetes or heart disease.

Sweet Potato Bruschetta

Ingredients:

2 long, narrow sweet potatoes, unpeeled, scrubbed well, sliced into ½ inch slices

Meijer Olive oil or vegetable oil for spraying

Blue Cheese and Bacon Topping:

½ cup Meijer plain Greek yogurt

¼ tsp. McCormick cayenne pepper

¼ cup, plus 1 tbsp. blue or gorgonzola cheese

2 turkey bacon slices, cooked and crumbled

2 tbsp. minced fresh chives

1 tbsp. chopped walnuts (optional)

 

Goat Cheese, Cranberry and Pumpkin Seed Topping:

¼ cup Meijer light cream cheese

4 oz. crumbled goat cheese

2 tsp. honey

1 tbsp. roasted pumpkin seeds

2 tbsp. Meijer dried cranberries

Directions:

1.       Preheat oven to 375°F. Coat both sides of sweet potato slices with olive oil or spray, and season with salt and pepper to taste. Spread potatoes out on a baking pan.