Diabetic Recipe of the Week: Mashed Sweet Potatoes With Pineapple and Spices

8 servings
Serving Size: 1/2 cup
Preparation Time: 5 minutes
Cooking Time: 65 minutes
Ingredients
3 medium sweet potatoes (about 5 oz. each)

1 can (20 oz.) crushed pineapple in its own juice, drained of juice except for 1/4 cup
1 Tbsp. melted butter
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Salt and fresh-ground black pepper to taste
Preparation
1. Preheat the oven to 400 degrees. Prick the surface of the sweet potatoes with a fork. Place the sweet potatoes directly on the oven rack with a foil-lined baking sheet placed on the rack directly below it. Roast the sweet potatoes for about 45 minutes or until fork tender.
2. Remove the sweet potatoes from the oven, and set aside until cool enough to handle. Scoop the flesh from the sweet potatoes, discarding the skin. Add the flesh to a large bowl. Add the remaining ingredients and mash well.
3. Place the sweet potato mixture into a four-cup casserole dish, and bake at 400 for 20 minutes or until bubbly and lightly browned.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Fruited Whole-Wheat Bread Stuffing

14 servings
Serving Size: 1/2 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour, 15 minutes
Ingredients
1/2 cup dried cherries

1/2 cup raisins, dark or golden
1/2 cup pitted sliced prunes (also called dried plums)
1/2 cup dried apricots
3 cups boiling water
1 Tbsp. olive oil
1 large sweet onion, diced
3 celery stalks, chopped
2 tsp. dried ground sage
1 lb. day-old whole-wheat bread, crusts removed and cubed
3 cups boiling low-fat, reduced-sodium chicken broth
2 eggs, beaten
1/2 cup toasted walnuts
Salt and pepper to taste
Preparation
1. Preheat the oven to 375 degrees. In a large bowl, combine the cherries, raisins, prunes, and apricots. Add the boiling water and set aside for 15 minutes. Drain and set aside.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and celery and saute for eight to nine minutes until onions are translucent and celery is soft. Add in the sage and saute for one minute. Add the onions and celery to a large bowl.
3. Add the bread to the bowl and mix. Pour over the broth, and add the eggs and mix well. Add in the walnuts and season with salt and pepper.
4. Pour the stuffing into a large 9-by-13 inch casserole dish and bake, covered, for 40 minutes. Uncover and bake for 15 minutes more until top is browned.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.