Happy Halloween from Bruce's Yams

Happy Halloween from Bruce's Yams

What a sweet time of year.

October represents the shift from the heat of the summer to the calm of the fall. The leaves are starting to change color, the Southern heat is dialing back (in South Carolina, anyway), baking season is in full-swing, and kiddos are playing dress-up and collecting candy at fall festivals and carnivals.

And pumpkins, oh the pumpkins! Pumpkin carving and decorating, pumpkin patches and corn mazes, pumpkin spice flavored everything, and pumpkin snacks and treats.

We love pumpkin and all, but what about its orange, fleshy friend, the sweet potato? Both of these yummy fall favorites are good sources of iron, fiber, magnesium and vitamins A & C. Both are orange in color, thus represent the season well. And lastly, both are easily accessible during the month of October.

So how about switching things up this year? Carve a pumpkin with the kids, sure, but make sweet potato whoopie pies for the Halloween party. Decorate the porch with some beautiful, glittery pumpkins then stir up a yummy sweet potato pudding with candy corn. Ditch the pumpkin sugar cookies and go for the sweet potato brownies instead.

Enjoy this beautiful, fun and spooky month with these Bruce's Yams Halloween treats, developed by professional chef and competitive cook Michaela Rosenthal:

Sweet Potato Whoopie Pies (pictured above)

Ingredients:

  • 1/2 cup (from a 15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained (reserve 2 tbs. syrup)
  • 1 whole egg
  • 1 stick soft butter
  • 1 (17.5 oz.) box Snickerdoodle cookie mix
  • 1/2 cup flour
  • 1 (16 oz.) tub chocolate fudge frosting
  • orange and yellow sprinkles; optional

Directions:

  1. Heat oven to 375°F.
  2. Line a large baking sheet with parchment paper; set aside.
  3. Whip together the Bruce’s Yams Cut Sweet Potatoes, egg and butter, until smooth. Add cookie mix and flour; stir until just blended.
  4. Pour cinnamon sugar (comes in cookie mix box) onto a plate. Roll 24 cookies into 2” balls and place on cinnamon sugar. Press cookies down and turn over to coat both sides.
  5. Place cookies on baking sheet and put in oven to bake for 10 minutes. Remove cookies, and cool 15-20 minutes on a wire rack.
  6. Meanwhile, stir the frosting with the sweet potato syrup. When cookies are cool, thickly frost the underside of 12 cookies then top with the second half of cookies.
  7. Roll edges of cookie (frosting) in orange and yellow sprinkles, if desired.

Yield: 12 whoopie pies

Prep time: 15 minutes

Bake time: 10 minutes

Assembly time: 15 minutes

Sweet Potato Cake & Pudding Cups

Ingredients:

  • 8 (4”) ramekins
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained (reserve liquid)
  • 1 (15.25 oz.) box classic yellow cake mix
  • 2 tbs. whole milk plain yogurt (not Greek)
  • 1 (3.4 oz.) box instant vanilla pudding mix
  • can of whipped cream topping
  • candy corn for decoration

Directions:

  1. Heat oven to 350°F.
  2. Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.
  3. Spray a sheet cake pan with non-stick spray and smooth cake batter into pan. Bake for 35-40 minutes until a toothpick comes out clean.
  4. Allow cake to rest 20 minutes then cut 8 circles out of the cake with a 4" diameter drinking glass or biscuit cutter. Carefully transfer cake circles into ramekins; set aside.
  5. Place sweet potatoes in a small food processor and blend with yogurt until smooth.
  6. Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.
  7. Before serving, top with whipped cream and garnish with candy corn.

Yield: 8 desserts

Prep time: 10 minutes

Bake time: 40 minutes

Chill time: 2 hours

Sweet Potato Brownie

Sweet Potato Brownie Bite Ghosts

Ingredients:

  • 24 count mini muffin pan
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
  • 1 (18.3 oz.) box fudge brownie mix
  • 1 (16 oz.) tub ready-made chocolate fudge frosting
  • 24 large marshmallows
  • 2 (12 oz.) bags white baking/melting chips
  • 48 candy eyes (available in the baking aisle)

Directions:

  1. Heat oven to 350°F.
  2. Place Bruce's Yams Cut Sweet Potatoes in a small food processor and blend until smooth.
  3. Prepare brownie mix according to box directions then stir in blended sweet potatoes.
  4. Spray a 24 count mini muffin pan with non-stick spray; spoon batter into muffin tin. Bake for 20 minutes until toothpick comes out clean; transfer to a wire rack to cool.
  5. Frost brownie bites and top each with one large marshmallow.
  6. Melt white chocolate in microwave for 2-2 1/2 minutes (stopping to stir 3 times); be careful not to over-heat as chocolate will seize up.
  7. Spoon white chocolate over marshmallows letting excess drip onto brownie. Attach candy eyes while chocolate is still soft.

Yield: 24 pieces

Prep time: 10 minutes

Bake time: 20 minutes

Assemble time: 10 minutes

Author

Ashley Hopwood


GET SOCIAL