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Impress your family with a new recipe that uses fall fruits and vegetables.
Sweet Potato Soup
Ingredients:
- 3 large sweet potatoes, baked until soft and peeled
- 3 – 14 oz cans chicken broth
- ¼ cup brown sugar
- ½ tsp salt
- ¼ tsp nutmeg
- black pepper (to taste)
- 1/3 cup heavy cream
Puree sweet potatoes with chicken broth until smooth. Place in a large saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low. Add sugar and spices. Cook covered for 15 minutes. Remove from heat, and stir in cream.
Cranberry Pumpkin Muffins
Ingredients:
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup oil
- 1 cup cranberries, chopped
Combine the dry ingredients in a mixing bowl. In a separate bowl, beat together the eggs and sugar; add the pumpkin and oil, mixing well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Scoop batter into muffin cups and bake at 400° for 18-22 minutes.
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