I have a couple of DELICIOUS recipes using I Can’t Believe It’s Not Butter spread, perfect for your Thanksgiving feast that I would like to share with y’all.
Here is a delicious and different way to incorporated sweet potatoes into your Thanksgiving meal. This is a slightly adapted Paula Deen recipe.
1 cup mashed sweet potato
1/3 cup whole milk, plus a little extra if needed
1 and 1/2 cups of all-purpose flour, plus extra for dusting
2 tablespoons of sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons of I Can’t Believe It’s Not Butter spread, cold
Preheat your oven to 425° and make sure the baking rack is in the center of the oven. Grease a baking sheet with cooking spray.
Bake or microwave 1 large sweet potato until the inside is soft. Once cooled peal off the skin, mash the sweet potato in a small bowl then whisk with 1/3 cup of whole milk. Set aside.
In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the I Can’t Believe It’s Not Butter spread, using your hands or a pastry blender, until the mix resembles a coarse meal. Gently fold in in sweet potato mixture. Add remaining milk a little at a time until the mixture is moistened. The amount of milk you will add depends on how moist your sweet potato is.
Dust a clean surface with flour and turn the dough out onto the surface. Dust the dough with flour and gently knead a few times with the palm of your hand until the mixture comes together. Then, pat the dough down until you have a 1/2 inch thick round.
Using a 2 and 1/2 inch round cutter, cute the dough into biscuits. Re-roll the scraps, pat down and cut out more biscuits. Keep doing this until you do not have any left over dough. Should make about 12 biscuits.
Place biscuits on your prepare baking sheet and bake until lightly golden brown, about 12 to 14 minutes.
These can be served warm or at room temperature.
For my next recipe, I decided to focus on a dessert that didn’t contain the word pumpkin. Not that there is anything wrong with pumpkin, I think I am the MASTER at pumpkin cheesecake. I just wanted to give a different option, plus my sweet little girl said this to me on the day I planned to shop for the ingredients for this post, “Mama, can you make me a berry pie, please!?” How could I tell her no!?
3 cups frozen peaches ( a 16 oz frozen bag of peaches equals out to about 3 cups)
2 cups frozen mixed berries
3/4 cup of sugar
3 tablespoons of all-purpose flour
3 tablespoons I Can’t Believe It’s Not Butter spread
2 (9 inch) refrigerated or frozen pie crusts
1 tablespoon coarse granulated sugar
Preheat oven to 400°
Mix peaches (I cut up my sliced peaches for first so that it was easier for my little girl to eat) and berries together in a large bowl with sugar, flour and cinnamon.
Transfer mix to one pie crust.
Dot the top of the berry mixture with I Can’t Believe It’s Not Butter spread.
Top with remaining crust and seal the ends. Cut slits in the crust to vent. I had left over crust from the sides that I kneaded together and cut out leaves from to add to the top of the pie.
Sprinkle coarse sugar on top. I did not find coarse sugar at our store, so I used regular sugar.
Bake for 45 minutes in your preheated oven, until crust is golden brown.
While making the Peach Berry Pie I had a little left over berry mix. I added about 3 tablespoons of that to 10 tablespoons of the I Can’t Believe It’s Not Butter spread. It made a delicious berry flavored spread that I will definitely be serving at my Thanksgiving day meal.
What will you be making for this upcoming Thanksgiving? I would love for you to share your recipes, suggestions and tips in the comments below.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
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