SWEET POTATO BITES
Ingredients
- 2 medium sweet potatoes
- 2 tbsp melted butter
- 1 tsp. maple syrup
- 6 large marshmallows (cut in half)
- 1/8 c. pecan pieces
- 1 tsp. cinnamon
- Preheat oven to 400 Degrees.
- Peel sweet potatoes and cut into 1/4 inch thick slices.
- Toss the sweet potatoes with the maple syrup, melted butter, and cinnamon.
- Place sweet potatoes in an even layer on baking sheet lined with foil.
- Bake for 20 minutes (flip halfway through). Take out of oven and top with marshmallow slices. Not all pieces will have marshmallows.
- Turn on broiler, and broil sweet potatoes on high for 45 seconds or until marshmallows are puffed and slightly golden.
- Remove from oven and immediately top with pecan pieces.
- Enjoy!
BAKLAVA CUPS
Ingredients
- 1/2 c. pistachios
- 1/2 c. almonds
- 1/2 c. walnuts
- 1/4 c. & 3 tbsp. sugar
- 2 tbsp melted butter
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. vanilla extract
- 2 boxes mini fillo shells, 30 total
- 1/2 c. water
- 1/4 c. honey
Instructions
- Preheat oven to 350 degrees.
- Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven for 8 minutes.
- Let nuts cool and add to a food processor along with 3 tablespoons of sugar, melted butter, cinnamon, salt, and vanilla extract.
- Place mini fillo shells on baking sheet. Add 1 teaspoon of the nut mixture into each shell.
- Bake shells for 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
- Pour 1 teaspoon of syrup into each cup and allow it to soak in, repeat until syrup is gone.
- Refrigerate at least 5 hours. Enjoy!
