Mom Central Food

Cooking with the SousVide Supreme Demi

Sous vide, French for “under vacuum,” is a method of cooking food in vacuum sealed plastic bags in a water bath. The food is cooked at a low and consistent temperature for a long amount of time. Yet the food is cooked perfectly and safely and doesn’t lose flavor, moisture or nutritional value.

Sous vide cooking has been done successfully for years in professional kitchens, but with very expensive commercial units. Thanks to SousVide Supreme, the sous vide culinary technique is now more affordable for the home cook.

Test driving the SousVide Supreme Demi

I read wonderful things about the SousVide Supreme from my friend, Vanessa, in her post Perfect Lamb Chops with the Sous Vide Supreme. So when I met the SousVide Supreme representatives at BlogHer Food (and tried a delicious beef and beets dish), I eagerly signed up to try out a demo model of the SousVide Supreme Demi. (Vanessa had tested out the SousVide Supreme, which is the larger unit.)

Along with the Demi, I was also sent the SousVide Supreme Vacuum Sealer, some vacuum bags, and two cookbooks, the Sous Vide Holiday Cookbook and SousVide for the Home Cook – Cookbook.

At first I was a little intimidated about using the Demi. Luckily, it came with a DVD that clearly demonstrated how to fill it up, turn it on, and set the controls. It was straight forward and very easy to use, as was the vacuum sealer.

On the first try, I made salmon fillets seasoned with a little lavender salt. The salmon was so moist it practically melted in your mouth. And while I missed the taste of grilled salmon, my husband and I really enjoyed the fish.

Sous viding wild game meat

For the second try, I made pronghorn antelope steaks. (My husband hunts, so we mostly eat deer, antelope and elk. Beef, pork and chicken are very rare in my kitchen.) When you sous vide any type of meat, it’s suggested that you finish by grilling the steaks in a pan with butter or on a grill. I chose the pan method.

The antelope steaks were perfectly cooked and beautifully tender. However, the sous vide method accentuated the gaminess of the meat. Not a good thing in my opinion. Maybe if I had finished the steaks on the grill, they would have been less gamey. Or it could have been that I needed to marinate the meat instead of just seasoning it with lavender salt.

The next day I had the leftover meat thinly sliced on a salad. The meat was still tender and didn’t seem as gamey as the night before. Not sure why, but I didn’t care since it was delicious.

 

Thanksgiving leftovers: Turkey Cranberry Relish Scoops

Did you know that leftover cranberry sauce is the part of the Thanksgiving meal that usually ends up in the trash? What a shame, especially when you can use it in all kinds of ways.

Here are a few ideas for using leftover cranberry sauce:

• As a topping on oatmeal, pancakes or yogurt
• Slashfood 8 (Ate): Things to do with leftover cranberry sauce
• Cranberry Apple Crisp from This Mama Cooks
• Baked Apples with Cranberry Sauce from The Kitchn
• Toasted Turkey Cranberry Arugula Sandwich from Simply Recipes
• 9 Thanksgiving Leftover Recipes Including Quesadillas with Cranberry Sauce and Brie from The Dabble

Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion, makes Turkey Cranberry Relish Scoops with her Thanksgiving leftovers. She writes,

This recipe came to me after a past Thanksgiving when I was surrounded by leftovers. If you’re like me and crave turkey and cranberry flavors more than once a year you don’t have to wait for Thanksgiving.

This non-sweet (adult) savory bite can be served as a before dinner hors d'oeuvre, or finger food, beautifully presented on endive leaf tips. For a great luncheon salad increase the amount of turkey and serve over a luncheon plate of mesculin greens for a quick and easy meal with friends.

Turkey Cranberry Relish Scoops

This refreshing relish came about when my sister made a wonderful gelatin salad for dessert on Thanksgiving. Cranberry is a favorite flavor for both of us, but this dessert was more refreshing and flavorful than any cranberry combination 1'd had before. A few changes later, these traditional ingredients have a new life in these festive bites for any holiday party.

Yield: 24 scoops

Ingredients

• 1 ½  cups diced cooked turkey
• 1 teaspoon chopped fresh thyme or ½  teaspoon dried 
• ½  cup pineapple chunks, fresh or canned, drained
• 1 teaspoon fresh lemon juice
• 1 stalk celery, cut into chunks
• ½  apple, unpeeled, cored, and cut into ½ -inch chunks
• 1 cup fresh or frozen cranberries
• ½  orange, peeled, seeded, and coarsely chopped
• 2 tablespoons honey
• 24 endive leaves
• Thyme sprigs, as garnish

Directions

1. Toss turkey and thyme in a small bowl. Pulse remaining ingredients except endive in a food processor until pureed. (Relish can be made a few days in advance and kept covered in the refrigerator.)
2. Spoon onto the base of each endive leaf, top with diced turkey, and garnish with a little more relish and a thyme sprig.

Modify

• Even frozen cranberries can be hard to find, so stock up when in season. Plumped dried cranberries will also work, or raspberries. For variety, replace endive with mini bok choy, or cranberries with 1½ cups blackberries or strawberries.

Magnify

• Leftover turkey or roasted chicken makes a wonderful lunch dish when topped with warmed cranberry relish. The contrast of sweet meat and tart sauce is delicious. Serves 3.

© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hor d'Oeuvers for Every Occasion

Anne-Marie Nichols is the Managing Editor Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

More diabetes and heart friendly Thanksgiving recipes from CanolaInfo

Yesterday I featured two diabetes-friendly, heart-smart holiday recipes by Cheryl Forberg, R.D., consulting dietitian to NBC-TV’s “The Biggest Loser” and CanolaInfo.

Here are two more for your Thanksgiving table!

Holiday Rapini Sauté

Recipe by Cheryl Forberg, R.D.

Combining red and green vegetables is both festive and healthful. Garlic adds punch and almonds add crunch. While a wonderful complement to a holiday meal, this side dish is perfect anytime to dress up an entrée.

Yield: 6 servings. Serving size: 1 cup.

Ingredients

• 1 tablespoon canola oil
• 2 bunches rapini/broccoli rabe (about 2 1/2 pounds), rinsed and trimmed
• 2 teaspoons minced garlic
• 1 cup diced roasted red bell pepper
• 2 tablespoons almond slivers, toasted

Directions

1. Heat large sauté pan over medium-high heat. Add canola oil to pan, then add rapini and garlic. Toss well, reduce heat and cover. Cook for about 10 minutes or until rapini are tender, turning a few times while cooking. Add bell pepper and almond slivers and toss.

Nutritional information per serving

• Calories 100
• Calories from fat 30
• Total Fat 3.5 g
• Saturated Fat 0 g
• Cholesterol 0 g
• Sodium 55 g
• Total Carbohydrate 11 g
• Dietary Fiber 1 g
• Sugar 3 g
• Protein 7 g

 

Diabetes friendly Thanksgiving sides: Porcini Mushroom Gravy and Cornbread and Dried Fruit Dressing

Did you know that November is National Diabetes Month? Type 2 diabetes, which accounts for 90 percent of all cases of diabetes, affects at least 24 million American adults and children. People with diabetes are at significantly greater risk of heart disease, the leading cause of death in the U.S.

The good news is that both type 2 diabetes and heart disease are largely preventable with a healthy diet and lifestyle. In light of this, CanolaInfo - the information source about canola oil for consumers, health professionals, chefs, media, and educators - partnered with Cheryl Forberg, R.D., consulting dietitian to NBC-TV’s “The Biggest Loser” to create a diabetes-friendly, heart-smart holiday recipe collection.

Today I’m featuring two of Cheryl’s diabetes friendly, Thanksgiving side dishes. Tomorrow I’ll be featuring her Holiday Rapini Sauté and Warm Apple and Cranberry Sauce.

Porcini Mushroom Gravy

Recipe by Cheryl Forberg, R.D.

While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavor with none of the guilt. The canola oil allows the natural goodness of the ingredients to shine while binding them together.

Yield: 12 servings. Serving size: 2 tablespoons.

Ingredients:

• 3 cups fat-free, low-sodium chicken broth
• 1/4 ounce dried porcini mushrooms
• 1 tablespoon canola oil
• 1/4 cup white whole-wheat flour
• 3/4 teaspoon onion powder
• Freshly ground black pepper

Directions:

1. Heat 3 cups of chicken broth until just hot. Add mushrooms and let sit 5-10 minutes.
2. In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until dissolved and
   continue whisking until roux is lightly browned and develops nutty flavor.
3. Whisk in broth/mushroom mixture. Add onion powder. Bring to soft boil until just thickened.
4. Season to taste with pepper. Purée gravy. Return mixture to saucepan. Heat just to simmer.

Nutritional information per serving

• Calories 25
• Calories from fat 10
• Total Fat 1 g
• Saturated Fat 0 g
• Cholesterol 0 g
• Sodium 115 g
• Total Carbohydrate 2 g
• Fiber 0 g
• Sugars 0 g
• Protein 1 g

 

Thanksgiving menu and turkey timeline from Fresh Home magazine

I’ve been pouring over 20+ cooking magazines for weeks trying to figure out my Thanksgiving menu. I’ll be brining and smoking my bird. And I’ll definitely make mashed potatoes, cranberry sauce, stuffing, sweet potatoes and some sort of dessert. But deciding on the final menu is driving me nuts, especially when I keep coming across more and more fabulous recipes!

Fresh Home magazine’s fall issue has a Thanksgiving menu featuring favorite traditional recipes put with a fresh twist - turkey, dressing, sweet potatoes, cranberries and green beans with onion ring topping. Not only are these recipes delicious, they’re designed to be less time-consuming.

Fresh Home has also created a “Turkey Timeline” to help you with your shopping and make-ahead strategy for the week. Yes, all this from a decorating and lifestyle magazine!

Brined Wild Turkey

Purchase good small-batch bourbon (such as Knob Creek) to prepare the brine and gravy.  You’ll want a sip or two while cooking.

Prep: 45 min. + chillilng Bake: 2 hours + standing

Yield: 6 servings plus leftovers

Bourbon Brine ingredients

• 1 gal. water
• 1 cup orange juice
• 1 cup bourbon
• 1 cup kosher salt
• 1 cup packed brown sugar
• 1 medium onion, quartered
• 1 lemon, cut in half
• 2 cinnamon sticks (3 inches)
• 2 Tbsp. whole cloves
• 2 bay leaves
• 1 Tbsp. pepper

Turkey ingredients

• 1 bone-in turkey breast half (3 ½ to 4 lbs.)
• 2 turkey drumsticks or thighs

Bourbon Gravy ingredients

• ¾ cup bourbon
• 2 Tbsp. Dijon mustard
• 2 Tbsp. honey
• 2 Tbsp. maple syrup
• 2 Tbsp. finely chopped fresh sage
• 1 tsp. sea salt
• ½ tsp. freshly ground pepper
• 1 large shallot, finely chopped
• 2 Tbsp. butter divided
• 2 Tbsp. all-purpose flour
• 1 can (14 oz.) chicken broth

Directions

1. In a very large bowl or butch oven, combine all brine ingredients (give the lemon halves a slight squeeze as you add them to release juice); stir until salt and brown sugar are dissolved. 
2. Rinse turkey breast and drumsticks under cold water.  Place in a large oven roasting bag; place bag in a stockpot or large roasting pan.  Carefully pour brine into bag; squeeze out as much air possible.  Seal bag and turn to coat.  Refrigerate 10-12 hours or overnight, turning occasionally,
3. In a medium bowl, whisk the bourbon, mustard, honey, syrup, sage, salt and pepper.  Reserve ½ cup glaze in a small bowl for the turkey; cover and refrigerate.  Set remaining mixture aside for gravy.
4. In a medium saucepan, sauté shallot in 1 Tbsp. butter until tender.  Stir in flour.  Whisk in broth and remaining bourbon mixture.  Whisk in remaining butter.  Bring to a boil; reduce heat.  Simmer, uncovered, until slightly thickened about 20 minutes.  Strain gravy through a fine-mesh sieve; cool.  Transfer to a storage container; cover and refrigerate overnight.
5. Drain and discard brine.  Rinse turkey breast and drumsticks under cold water; pat dry.  Spray a large shallow roasting pan and rack with cooking spray.  Place turkey breast, bone side down, on rack, leaving room for drumsticks.  Brush with 2 Tbsp. of the reserved glaze.  Bake, uncovered, at 4ooº for 20 minutes.
6. Reduce oven temperature to 350º.  Add drumsticks to rack; brush with 1 Tbsp. glaze.  Brush turkey breast with another 2 Tbsp. glaze.  Bake 1 ½ hours longer, brushing twice with remaining glaze, or until a meat thermometer reads 170º (cover loosely with foil if necessary to prevent overbrowning).  Turn drumsticks over for the last 30 minutes of baking.  Cover and let stand for 10 minutes before carving.
7. Meanwhile, transfer gravy to a saucepan to reheat, stirring occasionally.  Add additional bourbon if gravy becomes too thick.  Serve with turkey.

Make Ahead: Brine the turkey overnight and make the gravy the day before, and on the day of serving all you need to do is bake the turkey and reheat the gravy.  The brine can be prepared the day before using it; cover and chill until ready to add to the bag with the turkey.

Greens with Cranberry Vinaigrette

The very tart vinaigrette avoids the sweet overtones of traditional cranberry sauce.

Prep: 20 min. + chilling Yield: 6 servings

Ingredients

• 2 green onions
• 2 Tbsp. olive oil, divided
• ¾ cup fresh or frozen cranberries, thawed
• 1/3 cup orange juice
• 1 Tbsp. brown sugar
• ½ tsp. ground mustard
• ½ cup water
• Sea salt and freshly ground pepper to taste
• 6 cups fresh baby greens
• 1 Granny smith apple, cored and sliced into thin wedges
• 1/3 cup chopped walnuts, toasted

Directions

1. Thinly slice green onion tops; set aside. 
2. Thinly slice white portion of onions.  In a small saucepan, sauté white portion of onions in 1 Tbsp. oil until soft.  Stir in cranberries, orange juice, brown sugar and mustard.  Bring to a boil; reduce heat.  Simmer, uncovered, until berries pop and mixture begins to thicken, about 7 minutes.  Cool slightly.
3. Transfer cranberry mixture to a small food processor.  Add the water, remaining oil and reserved green onion tops; cover and process until blended.  Season with salt and pepper.  Pour into a jar with a tight-fitting lid; refrigerate at least 1 hour.
4. In a large bowl, toss greens with apple slices, walnuts and enough vinaigrette to coat.  Serve salad with remaining vinaigrette.

Make Ahead: the cranberry vinaigrette can be made 2 days ahead and stored in a covered container in the refrigerator. 

 

Grandma's latke recipe

It’s Heritage Month in third grade at my son’s elementary school. Not only has ancestry.com become a lifesaver to us for the endless projects we’ve had to create: the family tree, the poster board of historical documents, pictures and stories about my sons great, great, grandparents and now this - a recipe to share with the entire third grade and all of their guests.

So I ask my son, Shane, what he’d like for me to make for the special Heritage Family Day at school. I was dreading the answer.

Shane: “Mom, latkes of course.”

Me: “Really? I’ve tried and honestly, I don’t make them well at all.”

Shane: “Well, grandma makes the best latkes. I’m going to call her and get the recipe.”

Making latkes from scratch. Really, really from scratch.

Fabulous. She definitely makes the best latkes. However, I know her process. It’s crazy. Not only is it from scratch (literally no boxes of anything!), but she uses tools I’ve never used, specifically a meat grinder!

Long story short, I now have her meat grinder and the following ingredients on my counter waiting for me to whip up this Friday morning at 8 am! Yes, because of course they need to be warm and ready for the 50 people devour, and not care whatsoever anything about our heritage or the fact that I used a meat grinder to make latkes.

I hope they will be as good as my mother-in-law’s, but I have serious doubts. I’ll post a comment for an update this weekend! Wish me luck.

Regardless, hope those who celebrate it, have a very happy Hanukkah!

Grandma’s Latkes

Ingredients:

• 6 potatoes
• 1 onion
• 2 eggs
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons flour
• ½ teaspoon baking powder
• vegetable oil
• apple sauce
• sour cream

Directions:

My mother-in-law says, “I use an electric meat grinder to get the texture that I like. Use whatever you like. I put everything into a large strainer that sits on top of a large bowl.”

1. Peep potatoes and grate together with the onion.
2. Stir in slightly beaten eggs and remaining ingredients. Yes, everything is grated and added into the strainer. The bowl will catch the excess liquid, which you will have to dump out after all the grating is done. Don’t let the grated potatoes sit too long or they will turn brown.
3. Heat about ½ inch of vegetable oil in a heavy skillet.
4. Using a tablespoon, drop the potato mixture into the hot oil and fry until crisp on both sites.
5. Drain on paper towel and serve with applesauce and sour cream.

 When Stacey Smith isn’t grossed out using a meat grinder (even if it is just for potatoes), she’s VP of Integrated Marketing at Mom Central.

An allergy free Thanksgiving: Sweet Potato Boats and Stuffing

Thanksgiving is a culinary challenge at my house. My mother-in-law is gluten free. And my daughter, Lucie, is allergic to nuts and has been placed on a egg free diet for a few weeks to see if that will clear up her eczema. Trying to find recipes that are nut-free, egg-free and gluten-free (or coming up with some good substitutions) can be daunting!

You probably face similar challenges if your child has a food allergy. This is why I’m featuring two great Thanksgiving recipes from Todd Adelman, Director of Nutritional Services for Block Institute, and co-author of the James Beard nominated book, Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies. 

The recipes below were specially designed for children with food allergies, but I’m sure the whole family will find them delicious! 

Sweet Potato Boats

Yields 16 "boats"

Ingredients:

• 8 medium sweet potatoes
• 2 apples, peeled & cored
• 1/4 cup orange juice
• 1/2 teaspoon cinnamon
• 1 tablespoon margarine*
• 1/2 teaspoon salt
• 1 egg**
• 16 marshmallows***

Direction:

1. Preheat oven to 375⁰ F.
2. Slice potatoes in half, lengthwise. Then cut a small slit in center of potato.
3. Bake for 45 minutes or until tender when pierced with knife (microwave according to
   your oven's directions to cut baking time considerably).
4. Scoop out pulp of sweet potatoes being careful to leave skin intact.
5. Add salt to pulp and set aside.
6. Cut apples into thin slices.
7. Toss apples in orange juice and add cinnamon.
8. Saute apple mixture in margarine over medium heat, stirring constantly until apples are
   soft and liquid is absorbed.
9. Add apple mixture to sweet potato pulp and process (or mash) until smooth.
10. Beat egg into mixture.
11. Fill potato shells to rim.
12. Bake on foil lined cookie sheets at 400⁰ F for 30 minutes.
13. Slice marshmallows in half.
14. Top each potato half with two pieces of marshmallow.
15. Broil until golden brown.
16. Serve immediately.

Substitutions:

*Use milk-free margarine or buttery spread.

**Substitute 1 1/2 teaspoon egg replacer mixed with 2 tablespoon of water for egg.

***If your child is allergic to anything in commercially made marshmallows, you can omit it. Or you can make Alton Brown’s Homemade Marshmallows.

Have some fun in the kitchen with the Pop Art Toaster!

As the mom of a curious and very busy toddler, I can attest to the need for stimulating and exciting toys, games and activities. The older she gets, the more she wants to explore and test her boundaries – especially in the kitchen. I love her interest and desire to help me cook dinner or bake cookies, but those activities can sometimes be challenging due to hot stoves, wobbly little hands and messy ingredients.

Who knew making toast could be so fun?

 

When we recently received a Pop Art Toaster to review at the Mom Central offices, I eagerly raised my hand to be the tester. This looked to be the perfect kitchen activity to involve my daughter in, not to mention how much she loves toast. Perfect combination!

Pop Art takes plain toast and turns it into a work of art! In addition to acting as a traditional toaster, it also offers the ability to turn that toast into fun and cool pictures. Using a simple “branded” image plate that slides right into the toaster slot, you get to add a little bit of fun to a somewhat “dull” piece of bread. The toaster we reviewed came with a smiley face, flower, cake, “Luv U” message, hearts and snowflake images. My daughter couldn’t wait to keep toasting new images. (Mote to self – make sure you have plenty of bread on hand!)

Add in some color!

In addition, Pop Art features a Creativity Coloring Kit, to let your little one bring their toast art to life even more through edible FDA-approved flavored markers. It also features a fun coloring book to give your little one inspiration behind their designs.

Pop Art Toaster makes for a great gift idea for families with budding chefs on their hands – or anyone looking to add a little fun to their morning breakfast routine.

For more information visit the Pop Art Toaster website.

 

Amy Turner is VP of Client Strategy for Mom Central, helping brands connect with Moms through cutting-edge social media campaigns. She is also a wife, proud mom of two and devoted owner of a Belgian Malinois. Connect with Amy at Amy@momcentral.com and follow her @amyjo917.

Take a bite out of Apple Cupcakes

Baking cupcakes are all the rage – there's even a television show devoted to two women running a cupcake store, appropriately named The Cupcake Girls.

I thought I'd jump on the bandwagon and share a recipe that's perfect when you need treats to send in with your child for a classroom party or as a fun activity to do as a family.

Found in the FamilyFun Magazine, The Apple of Our Eye recipe makes adorable cupcakes that look like a bitten apple. One reader said she ventured out and made red, yellow and green apples, making it a more colorful platter.

Apple Cupcakes

Ingredients:

• Yellow or white cupcake batter (a box mix is fine!)
• Red frosting
• Red sugar sprinkles
• Tootsie Roll Midgees
• Green Tootsie Fruit Roll
• White frosting

Directions:

1. Mix your favorite while or yellow cupcake batter and divide it evenly among cupcake wells lined with red paper or silicone cups, filling each one about three-quarters full.
2. Bake the cupcakes according to the recipe directions and let them cool.
3. Carve a shallow, dime-size well in the top of each cupcake, then cover the tops with red frosting and coat them with red sugar sprinkles.
4. Mold a small piece of a Tootsie Roll Midgee into a stem shape. Form a leaf from a small piece of green Tootsie Fruit Roll, pinch it against the stem, then insert the stem into the cupcake.
5. To make a bitten apple, spoon a small well from the side of the cupcake and line it with white frosting. Press tiny bits of Tootsie Roll Midgee in place for seeds.

You can see a picture of the finished cupcake here.

Lauren Bocskocsky is a Project Manger at Mom Central and a recent graduate of Bentley University.

Got leftover yams or sweet potatoes? Try this Thanksgiving Sweet Potato Pizza!

Every year, we’re bombarded with recipes for leftover Thanksgiving turkey. But what are we supposed to do with the leftover yams and sweet potatoes?

Thanks the folks at California Pizza Kitchen, we have a solution – Thanksgiving Sweet Potato Pizza!

This recipe comes from the California Pizza Kitchen Family Cookbook, which is available online at Amazon. However, if purchase it at your favorite California Pizza Kitchen restaurant, 100% of the proceeds go to children’s charities nationwide.

Thanksgiving Sweet Potato Pizza

While the recipe gives you instructions on how to cook and prepare the sweet potatoes, you can also use Thanksgiving leftovers. If your leftovers are already sweetened, you may want to omit the light brown sugar.

Ingredients:

• 2 to 3 (1 ½ pounds) of sweet potatoes or yams
• 1 pound of a traditional or a healthy whole wheat pizza dough
• ½ cup packed light brown sugar
• ½ teaspoon Kosher salt
• 4 tablespoons (½ stick) unsalted butter
• 2 cups of mini marshmallows (optional)

 

Special equipment:

• a 16-inch pizza stone, wooden pizza peel

Directions:

1. Preheat your oven to 375° F.
2. Wash the sweet potatoes and place them in a glass baking dish. Bake for about 1 hour, or until a knife inserts easily into the thickest part of the potato.
3. Remove the potatoes from the oven and raise the temperature to 450° F. Heat a seasoned pizza stone for at least 30 minutes. 
4. Allow the sweet potatoes to cool slightly, then peel them with a paring knife. Slice into ¼-inch rounds and let cool on your cutting board. 
5. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel, or you can use a store bought pizza crust. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making two pizzas, split all the topping ingredients in half.
6. Place overlapping rounds of sweet potato over the top of the pizza, leaving a ½-inch border of dough. Sprinkle with an even layer of brown sugar, then with salt.
7. Distribute small cubes of butter evenly over the surface, avoiding the dough border.
8. Cover with marshmallows. (It’s all right if there are pieces of sweet potato showing.)
9. Transfer the pizza to the oven and bake for 8 to 12 minutes, or until the crust is golden brown and the marshmallows are melted and well colored.
10. Remove from the oven, slice, and serve.

Anne-Marie Nichols is the Managing Editor Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.