Sentences with phrase «cup sweet potato puree»

1 cup cottage cheese 1 cup sweet potato puree (or leftover mashed sweet potatoes) 1 cup old fashioned oats 5 large eggs 2 teaspoons pumpkin pie spice 1 tablespoon maple syrup

1 cup sweet potato puree (pumpkin would work too - this is usually easy to find around Fall time, just look for canned sweet potato or pumpkin)

1/2 cup sweet potato puree (If you don't have baked sweet potatoes on hand, you may want to make some the day before so you can enjoy how quickly this recipe comes together) 6 egg whites (or 2 - 3 eggs plus some egg whites — about 1 cup total liquid) 3 Tablespoons flaxseed meal 1/4 cup plus 1 Tablespoon almond meal flour 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp cinnamon

Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar.

1 cup cottage cheese 1 cup sweet potato puree (or leftover mashed sweet potatoes) 1 cup old fashioned oats 5 large eggs 2 teaspoons pumpkin pie spice 1 tablespoon maple syrup

Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth.

Not exact matches

I made a few variations — I only had 400g sweet potato so added some apple puree to make up the difference, increased almond meal to 1 cup, added some vanilla, decaf coffee powder and extra salt — extra tasty!

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

Note The goal is to end up with at least 1 cup of sweet potato puree.

To replace one egg, use 1/4 cup of mashed bananas, canned pumpkin, or sweet potato puree or unsweetened apple sauce.

1/2 cup oatflour (or ground oats) 1/4 cup pumpkpin puree (could sub this with cooked sweet potato) 2 tablespoons 100 % cocoa powder 3/4 cup coconut milk (this one) 1/4 cup chocolate brown rice protein powder 1 teaspoon baking powder

1/4 cup pumpkin purée (you can also hack this recipe and use sweet potato in place of pumpkin — pureed or baked and chilled or frozen)

One thing I noticed is that this is not the first recipe that underestimates the amount of puree you can get from a sweet potato; unless you get a one pound potato you're going to be like me and have a very scant one cup, especially, if you exclude the tougher part of the potato right next to the skin.

I've since made the recipe a few more times (once with ~ 1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

In a large glass measuring cup or another bowl, whisk together sweet potato puree, milk, Greek yogurt, coconut oil, eggs and vanilla.

3 oz chopped dark chocolate 3/4 cup pumpkin purée - or - homemade sweet potato or pumpkin puree 1/2 cup liquid (water or coffee) 2 teaspoons apple cider vinegar 1/2 cup packed brown sugar 2 teaspoons vanilla 1/4 cup liquid coconut oil 1/2 tsp sea salt 1/4 cup cocoa powder 1 cup all purpose flour 1/2 tsp baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper

Put 1 cup plus 2 tablespoons of the sweet potato puree into a food processor with all the other ingredients except the chickpeas and sesame seeds.

1/4 cup of fruit or squash puree makes a good «egg» to bind — banana, applesauce, squash, and even sweet potato make for good binders.

For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.