(Feature Impact) When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.

Watch video to see how to make this recipe!

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For instance, if you’re jonesing for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This Buffalo Chicken Stuffed Sweetpotatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They’re a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweetpotato.

Sweetpotatoes – deliberately spelled as one word to better differentiate this unique root vegetable from traditional potatoes – are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a “diabetes superfood,” as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They’re also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.

Find more ways to level up your favorite flavors at ncsweetpotatoes.com.

Buffalo Chicken Stuffed Sweetpotatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4

• 4 sweetpotatoes
• 1 rotisserie chicken, shredded
• 1 1/2 cups buffalo sauce
• 1 avocado, diced
• 2 tablespoons diced chives

1. Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
2. Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.
3. In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
4. Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.

SOURCE:

North Carolina Sweetpotato Commission

(Feature Impact) Fall flavors and Halloween decorations make an ideal seasonal combination. These Cinnamon Spiced Ghost Cupcakes are the perfect example, with the warmth and sweetness of the cake offering a tasty base for piles of frightful frosting. All it takes to transform a swirl of white buttercream into a spooky ghost is a couple dots of food coloring, chocolate chips or another candy of choice.

They’re simple to make, easy to personalize and fun for all ages, whether you’re baking a tray for kids to decorate or bringing them to a Halloween party. Add sprinkles, a dusting of cinnamon or decorations that fit your theme.

Find more seasonal recipes to enjoy at Culinary.net.

Cinnamon Spiced Ghost Cupcakes

Recipe adapted from The Marble Kitchen
Prep time: 20 minutes
Cook time: 16 minutes
Servings: 12

• 1 1/4    cups all-purpose flour
  
• 3/4       teaspoon baking powder
  
• 2          teaspoons ground cinnamon
  
• 1/2       teaspoon kosher salt
  
• 6          tablespoons unsalted butter, at room temperature
  
• 1/2       cup granulated sugar
  
• 1/4       cup brown sugar
  
• 1          egg, at room temperature
  
• 3/4       cup milk
  
• 1          teaspoon vanilla extract

Vanilla Buttercream Frosting:

• 1          cup unsalted butter, at room temperature
  
• 1/2       teaspoon salt
  
• 4          cups powdered sugar, sifted
  
• 3-5       tablespoons heavy cream, at room temperature
  
• 1          tablespoon vanilla extract
  
•             black food dye or chocolate chips

1. Preheat oven to 350 F and line cupcake pan with paper liners.
2. In medium bowl, combine flour, baking powder, cinnamon and salt.
3. Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.
4. In small bowl or measuring cup, whisk milk and vanilla. Set aside.
5. Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.
6. Bake about 16 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.
7. To make frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through.
8. Reduce speed to low and add sugar 1/2 cup at a time, alternating with heavy cream until 3 tablespoons have been added. Stop occasionally to scrape down bowl. Once all sugar is in, add vanilla and beat on medium-low 1 minute until light and fluffy. If desired, add additional cream 1 teaspoon at a time until frosting reaches preferred consistency.
9. Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes (wider on bottom, narrower on top). Add dots of black food dye or chocolate chips for eyes.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

The kitchen is calling your kids for this sweet, fun-to-make Halloween confection.

Yield: Varies
Ingredients

• 8 cups air-popped popcorn
• 7 ounces marshmallow cream
• 1/2 cup reduced fat peanut butter
• 1 cup candy corn

Directions

1. Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
2. Stir in popcorn and candy corn and mix until coated evenly.
3. Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.
4. Store in airtight container.

Nutrition Facts

280 calories
7 g total fat
1 g saturated fat
0 mg cholesterol
160 mg sodium
52 g carbohydrates
1 g fiber
29 g sugar
6 g protein
148 mg potassium