Copycat Trader Joe’s Pumpkin Cream Cheese

I don’t think I’ve ever been so excited to “copycat” a recipe before.

Copycat Trader Joe's Pumpkin Cream Cheese | CaliGirlCooking.com

Guys, I wait alllllll year (okay, at least a couple of months a year) anxiously awaiting the arrival of the plethora of pumpkin-flavored items at Trader Joe’s. I know, it’s so cliché, but it’s true. And to be honest, I usually don’t BUY a lot of said pumpkin-flavored items, I more so use them for inspiration of what fun pumpkin dishes I can make in the months of September/October/November. But, I fully and willingly give in to their pumpkin cream cheese that graces the dairy case for those few glorious months. Because it is sooooo good.

Well, now I don’t have to wait around anymore (and neither do you!) because I’ve figured out how to (almost) perfectly duplicate this favorite little indulgence of mine – enter, this Copycat Trader Joe’s Pumpkin Cream Cheese. Prepare for your life to be forever changed.

Copycat Trader Joe's Pumpkin Cream Cheese | CaliGirlCooking.com

The other great news is that this recipe is SUPER easy, and has very few ingredients, most of which you’ll already have on hand if you have a well-stocked pantry. We’re talking canned pumpkin puree (which, if you’re anything like me, you buy at least two cans of every time you go to the store during this time of year), cinnamon, brown sugar and sugar. And of course we can’t forget the cream cheese!

So, since our Copycat Trader Joe’s Pumpkin Cream Cheese is THAT simple, let’s talk life for a second. How’s everyone’s week been so far? Mine has been HOT. We’re talking temperatures easily well over 100 degrees here in Santa Barbara, which is unheard of. Thank goodness we don’t have any humidity here (and we have A/C in our house!) otherwise I would absolutely be dying.

On Monday I went and met one of my Napa friends in San Luis Obispo for some beginning-of-the-week wine tasting (because how else should we be spending a Monday?) and we thought we had made a smart decision going to more coastal wine country as opposed to Paso Robles. Boy, were we wrong. Yes, it was probably still hotter in Paso than is was in the Edna Valley, but we still ran into the triple digit temps! So crazy. I really hope this Indian Summer ends soon…I’m ready for sweater weather!

It is supposed to cool down this week, which I’m REALLY looking forward to as I head out on a five day road trip up and down the length of California. The month of October is a crazy one for me travel-wise, and I kick it all off tomorrow as I head down to Long Beach to visit with my cousin/bestie/MOH (who is flying in from Hawaii.) Then, on Saturday, I drop her off at the airport and will be making my way up the coast to Santa Cruz to spend some QT with my parents, then on to San Francisco on Sunday for one of my bridesmaid’s own Bridal Shower!

Talk to me once we hit November, but I’m actually really excited for all of these fun travels coming up. It’s one of the reasons I was motivated and excited to work for myself and be my own boss…Because I can make my own schedule. I can do most of my work on the road (just give me my laptop, camera, WiFi and occasionally a kitchen and I am good to go!) and I’m fully taking advantage of it these next few months. So exciting!

Okay, well let’s get back to the real reason we’re here today, which is this Copycat Trader Joe’s Pumpkin Cream Cheese. As I mentioned earlier, there’s not too much to say because it is THAT easy.

Copycat Trader Joe's Pumpkin Cream Cheese | CaliGirlCooking.com

You grab a block of slightly softened cream cheese (I used light cream cheese to make it just a tad bit healthier, but you can use regular cream cheese as well), add the pumpkin puree, cinnamon, brown sugar and regular sugar, and use a hand mixer (or stand mixer) to beat it all together. That’s it!

You can devour this Copycat Trader Joe’s Pumpkin Cream Cheese the OG way – shmeared all over a bagel, or I might also suggest dipping in some honey graham crackers or spreading it over a delicious slice of crusty multigrain bread.

Incredibly easy, very few ingredients, and ready in just about five minutes. Can you really go wrong with this Copycat Trader Joe’s Pumpkin Cream Cheese? I think not.

Copycat Trader Joe's Pumpkin Cream Cheese | CaliGirlCooking.com

Copycat Trader Joe’s Pumpkin Cream Cheese

5 minutes

Total Time: 5 minutes

Yield: Makes 8 ounces

A festive fall take on cream cheese with pumpkin and spices.

Ingredients

  • 8 ounces light cream cheese, softened
  • 2 tablespoons pumpkin puree
  • ½ teaspoon ground cinnamon
  • 2 teaspoons brown sugar
  • 2 teaspoons granulated sugar

Instructions

  1. Place softened cream cheese in a small mixing bowl. Add pumpkin puree, cinnamon and both sugars.
  2. Using a hand mixer, mix to combine. Refrigerate until ready to serve. Serve on bagels, toast, or with honey graham crackers.
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Copycat Trader Joe's Pumpkin Cream Cheese | CaliGirlCooking.com

Allllll the pumpkin!!!

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Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage

If that title doesn’t make you think “Monday Night Football,” I don’t know what will. Maybe some food porn?

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

I’ve basically just combined a ton of my favorite fall and football foods into one giant dish of ooey-gooey, cheese-y deliciousness and called it Savory Pretzel Bread Pudding with Apples, Cheddar and Sausage. And no, I’m not sorry for bastardizing the classic bread pudding dish (I’ve done it once, I’ll do it again.) When something’s as sinfully good as this, you need to go all out and never look back. Which is exactly what I did.

But before I get to what will quickly become your new fall go-to recipe, tell me, how was your weekend? Did you do anything “fall-like” for the first weekend of the season?

There was no way we were celebrating anything fall-like here in Santa Barbara. It was HOTT. Yes, hot with two t’s. Seriously, every year I get so pumped up for the official start of this amazing season (thanks, Internet, and all of my other virtual friends in much cooler parts of the country) and every year I forget that we won’t really get our first rain or crisper evenings until ohhhh, about the end of October. So obviously I need to live vicariously through all of you and hear what you’ve been up to. Please, enlighten me!

I spent my weekend doing what any person living in 80 to 90 degree weather would do (naturally.) I spent some time at the beach, played some volleyball, headed to an outdoor birthday party, quenched my thirst with beer, and hunkered down in our air-conditioned duplex watching football. How typical, right?

What’s NOT typical is this Savory Pretzel Bread Pudding with Apples, Cheddar and Sausage. Chunks of salty pretzel bread are toasted up nice and golden and tossed with all of the amazing fall football flavors – we all know cheddar and sausage can’t be beat in this department – but I couldn’t resist throwing in those chunks of apple to really make this a touchdown dish for the season (you see what I did there?)

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

Well, actually, apparently I could resist the apples at one point, because I completely forgot to add them in the first time I made this. The dish turned out alright, but I wanted to refine it just a tad more. The second time around, I made sure to throw in said apples, and I also switched from ground Italian sausage to sliced Italian chicken sausage. I’m so glad I did.

The slices of sausage stand out so much better than the ground, and the apples (tossed with a nice coating of cayenne and cinnamon) add the perfect touch of sweet and slightly spicy flavor to an otherwise savory (and very rich) dish. These pretzel bread cubes have a fine affinity for absorbing the egg mixture we use to bind everything together, and although tasty, it’s nice to have all of the other flavors popping up in there to cut through the decadence.

So, what do you think? Have I talked you into making this for an easy Monday Night Football meal yet? If not, read on.

We start with our pretzel bread and toast the cubes in a bath of golden garlic-infused butter.

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

Next, we get a nice saute going for the apples, adding in onion, cinnamon, nutmeg and cayenne to really pump up the flavor.

We take our toasty pretzel cubes and apple saute and toss them together with sliced, cooked Italian chicken sausage, eggs and some almond milk.

And the cheese! We can’t forget the cheese. We stir some into the mix and reserve even more to sprinkle generously over the top. There’s no such thing as too much cheese.

Finally, we pour our mixture into a small, shallow baking dish (I used a 9-inch ceramic pie plate) and bake for about 30 minutes. Voila! We have Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage ready to devour in under an hour.

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

So NOW are you convinced? I mean, really, all you need is a green salad to make this a completely acceptable meal. I think it’s the absolutely perfect way to get through another Monday.

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage

25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: Serves 6

A savory bread pudding full of fall flavors - cheddar cheese, apples and sausage studded among garlicky pretzel bread and ready in under an hour!

Ingredients

  • 5 cups cubed pretzel bread
  • ½ cup plus 1 tablespoon butter
  • 2 cloves garlic, minced
  • ½ of a sweet onion, diced
  • 1 Fuji apple, diced
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground nutmeg
  • 5 Italian chicken sausages, cooked and sliced
  • 4 eggs
  • 1 cup unsweetened vanilla almond milk
  • 2 cups plus ½ cup grated cheddar cheese, divided
  • Parsley, to garnish

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and spray a small baking dish (either a 9-inch ceramic pie plate or an 8x8-inch glass baking dish) with cooking spray. Set aside.
  2. Melt ½ cup of butter in a large saute pan over medium-high heat. Once butter is melted, add pretzel bread cubes. Toss in butter and toast until all sides are golden-brown. Transfer from saute pan to a large mixing bowl.
  3. Place the same large saute pan over medium heat and melt additional tablespoon of butter. Add onions and saute for a few minutes, until beginning to get fragrant and turn translucent. Add apples, cinnamon, cayenne and nutmeg. Saute for an additional 5-10 minutes, until apples and onions are cooked through.
  4. Add apple mixture to pretzel cubes in large mixing bowl. Add eggs, almond milk and 2 cups of grated cheddar cheese. Stir to combine.
  5. Pour into prepared baking dish and sprinkle remaining ½ cup of grated cheddar cheese over top. Bake in 400-degree oven for 30 minutes, or until top is golden brown and bubbly.
  6. Cool slightly and then serve.

Notes

Beverage Pairing Notes: Since this is a classic football dish, I highly recommend enjoying a classic, ice-cold lager with it!

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Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | CaliGirlCooking.com

My kind of dinner!

Spiked Maple Rosemary Lemonade

Happy, happy fall!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Tell me, is it fall where you live yet? Because it sure as heck isn’t here. I’m trying to make as many fall-ish warm weather recipes as possible right now, and this over-the-top Spiked Maple Rosemary Lemonade is really filling the bill.

We’re facing above-average temps for this weekend, and as much as I’m looking forward to beautiful weather for my morning beach volleyball games on Sunday, my heart is aching for all those who have been affected by the crazy fire season we’ve been having here on the Central Coast. The latest has been an over 10,000 fire acre near Vandenberg Air Force Base, and sadly two days ago we lost one of the brave, heroic firefighters in a car accident on his way to the blaze with more water supply. It was a heart-wrenching sight when, around 2:00pm, all of the freeway overpasses in town were lined with firefighters and their trucks, gazing towards the north in salute to their fallen fellow man.

It seems these men and women who fight the area’s fires have been working tirelessly for days on end, and I’m hoping they get a break soon. My heart is with all of those fighting and I so wish I could deliver some of these refreshing Spiked Maple Rosemary Lemonades to the crews at the end of their shifts. They most definitely need (and deserve) some strong cocktails after all of their hard work!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

But since I can’t get to them to ply them with this tasty, fortifying cocktail, I get to share it with all of you! Maybe you have a firefighter in your life that you can reward after a couple long days of work, or just someone that needs a break after a long day, no matter what their occupation. This Spiked Maple Rosemary Lemonade is for them! (And you, of course, because it would be rude to just sit and watch them drink this on their own.)

When I first had the idea for this cocktail, I wanted to make it as simple as possible. Lemonade, vodka (because, what better pairing) and maple syrup. The lemonade would give the drink that summery feel I was looking for, while the maple syrup would lend just a hint of fall flavor. But, leave it to the food blogger, as I was rifling through the refrigerator for the other ingredients, I came upon the leftover rosemary simple syrup I had from these Rosemary, Fig & Date Tequila Smashes I made a few weeks back and I figured, I might as well see if I can use this up!

Two words: mind blown. It was such the perfect addition. The rosemary adds that simple, extra touch of herbal fragrance that surprises you on the back end when you take a sip. It’s a naturally perfect pairing for both lemon and maple syrup, so really, we weren’t going to fail on flavor with this one.

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

In lieu of store-bought lemonade (because you never know what sort of ingredients they throw in) I decided to squeeze my own fresh lemon juice, and to balance out the tartness with a combination of the maple syrup and the rosemary simple syrup. It worked like a charm and I knew exactly which ingredients went in to making this delicious cocktail (no artificial sweeteners here!)

And even though I HIGHLY recommend making these Spiked Maple ROSEMARY Lemonades, if you’re too lazy to go about making the rosemary simple syrup, you could just use regular simple syrup instead, but for how easy the rosemary version is to make (and how well it keeps in the refrigerator) I highly recommend you go this route.

The other great news? Even though we’re making this Spiked Maple Rosemary Lemonade from scratch, it comes together in a snap. Just make sure you have a citrus juicer on hand for the lemons, a stash of simple syrup (preferably rosemary-infused), some high-quality maple syrup and, of course, vodka! We can’t forget the vodka.

Speaking of which, I was just going through all of the alcohol we have leftover from our wedding, and realized that we have something like THREE handles of Ketel One…The hubby and I are usually more whiskey/bourbon fans, but we’ll need to get through the vodka somehow. Does anyone have any great vodka cocktail recipes? Please share!

Until then, we’ll be making Spiked Maple Rosemary Lemonade on repeat from here to eternity 😛

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Have a great weekend friends!

Spiked Maple Rosemary Lemonade

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

An easy, refreshing cocktail to take us from summer into fall - fresh lemon juice sweetened with maple and rosemary simple syrup.

Ingredients

  • 1 ounce maple syrup (you’ll want to go for high-quality here, no Aunt Jemima!)
  • 2 ounces vodka
  • 2 ounces fresh lemon juice
  • ½ - 1 ounce rosemary simple syrup (to taste, depending on how sour the lemons are)

Instructions

  1. Pour maple syrup into a rocks glass (or small mason jar, as shown in these photos) and then add vodka. Stir to combine.
  2. Fill glass three-quarters of the way full with ice, then top with lemon juice and rosemary simple syrup. Stir to combine.
  3. Enjoy!
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5-Ingredient Indulgent Date Bites

They’re what everybody needs to get through a humpday.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Seriously, though, these 5-Ingredient Indulgent Date Bites are the answer to your every prayer. Shall I count the ways?

  1. They’re made up of just five, yes FIVE ingredients. This even includes the gentle dusting of Maldon sea salt on top. You’re welcome.
  2. They do not require you to turn on the oven (just some quick double-boiler action on the stovetop.)
  3. They taste decadently rich, yet…
  4. They are such a healthy treat!

Do you ever find yourself striving to make a “healthy” dessert recipe, only to take a bite and realize that in no way is this REALLY going to quell your craving for a sweet, naughty treat? Well, look no further my friends.

When I first took a bite of one of these 5-Ingredient Indulgent Date Bites, I was like “wowza!” It was so creamy and rich, and for a fleeting second the thought went through my head “I should be careful with how many of these I eat.” But then I started thinking of all of the ingredients and, you know what? I couldn’t think of one reason why I couldn’t help myself to just a couple more.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Now, as with everything, we want to practice some sort of moderation (we don’t need to be upping our fiberous intake quite so much that we find ourselves running to the restroom, if you catch my drift) but if there was ever a dessert you never want to stop eating (and don’t HAVE to stop eating), these 5-Ingredient Indulgent Date Bites are going to be your savior.

Let’s break this down:

First, we’ll need to gather our five ingredients. That’s right, just five! And I bet you already have at least a couple of ‘em sitting in your pantry already…

Dates
Almond butter (or your fave nut butter, doesn’t matter)
Dark chocolate
Coconut oil
Maldon sea salt

That’s it!

We prep our dates by slitting them down the side and removing the pits (see photo), we’re going to be filling the holes with so much more deliciousness in the name of almond butter and making these treats completely one-bite-able.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Next step is to melt down our dark chocolate and coconut butter to make it soft and silky enough to dip our stuffed dates into. It might get a little messy, but trust me, you won’t care once you taste one.

We lay our dipped dates to rest on a cookie sheet lined with parchment paper, and sprinkle on just a light dusting of glorious Maldon sea salt (a little goes a long way) before we set these bad boys in the refrigerator to rest for just a leeeeetle bit.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Thirty minutes to an hour later, you’ll have a tray full of 5-Ingredient Indulgent Date Bites to munch on whenever your little heart desires. Snack on some now, enjoy some later, you don’t even have to tell me if you end up keeping them all for yourself 😉

Happy humpday friends! Let’s make the rest of this week a great one <3

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

5-Ingredient Indulgent Date Bites

20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 24 servings

One dipped date

An incredibly indulgent, yet healthy, dessert - fresh dates stuffed with creamy almond butter, dipped in a cloak of creamy dark chocolate and finished with a touch of sea salt.

Ingredients

Instructions

  1. Begin by stuffing each pitted date with ½ teaspoon of almond butter. Place on a large cookie sheet covered with parchment paper and set aside.
  2. Using a double boiler over medium heat (or simply creating a “double boiler” with a medium saucepan filled with about an inch of water with a medium, heatproof mixing bowl on top) melt the dark chocolate and coconut oil together.
  3. Remove boiler (or mixing bowl) from heat and begin dipping the almond butter stuffed dates into the chocolate. You will only be able to dip them half- or three quarters of the way because you will need to hold on to one end as your dipping. Let each date drip slightly and then transfer to the lined cookie sheet.
  4. Once all dates have been dipped, sprinkle each one with just a touch of Maldon sea salt. Place in refrigerator for 30 minutes to an hour, or until the chocolate has hardened. Serve immediately or keep refrigerated for the best integrity.
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This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

One bite of heaven!

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Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes

Your Monday meals just got a whole lot better…

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

If the fact that I made these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes multiple times in the span of a week isn’t a clear indication of why you should plan on making these TONIGHT, I don’t know what is.

As you can imagine, the life of a food blogger is constantly filled with new recipe ideas to try and different flavor combinations to test out. This makes it a very rare occurrence that a certain meal appears on repeat in our house. I find we have an endless supply of leftovers sitting in the refrigerator, and once we finish one thing it’s immediately replaced by one or more new dishes that I’ve been fine-tuning and getting ready to be photograph-able in the very near future.

When the hubs and I sat down to eat my first go-around with these sweet potatoes (which actually included sweet Italian sausage crumbles instead of pancetta – also super tasty, might I add) we started reminiscing about how much we loved sweet potatoes, and how much better they were than good ol’ white potatoes.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Having both grown up with moms that were raised on the East Coast, we remarked about how, when we were little, there were always regular baked or mashed potatoes on the table, but never our sweet, creamy sweet potato friends. The horrors! I guess now we’re trying to make up for lost time by making these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes on repeat. Life could certainly be worse.

But guys, seriously, I could make these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes forever and ever and ever. They are soooo good. And also really darn healthy. Can I get an “Amen?”

The other great thing about these sweet potatoes is that they come together fairly quickly with just a little bit of planning. The longest part of the process will be baking the potatoes, but you could even do this on Sunday during meal prep for the week (the plain baked sweet potatoes will last in the refrigerator for a few days), or just turn on the oven and pop them in right when you get home from work.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Once you have your sweet potatoes baked, all that’s left is to whip up the white bean and pancetta filling and the sweet, garlicky bruschetta topping. For the beans, you have two options. I had batch-cooked some dried flageolets I had in the pantry a couple days before, so I simply reheated those in the same pan that I crisped up the pancetta in (hey, there’s nothing like a little leftover pancetta grease to really flavor up some plain ol’ white beans.) But, if you really want to make this a quick and easy meal and aren’t in to the dried bean soak and batch cook, simply use canned white beans.

If you do use the canned white beans, feel free to leave them as is, or add in some rosemary and garlic when you’re reheating them in the pancetta pan. This will leave you with an unbelievable flavor bomb when said white beans are combined with the bright and flavorful bruschetta topping on top of the creamy, roasted sweet potato.

The bruschetta is classic and comes together with just a few ingredients. It’s exactly what you would make for the classic Italian crostini topping: peak season tomatoes, sharp, raw minced garlic, fresh basil, a drizzle of olive oil and dash of salt…and you’re set! No cooking required for this little step.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Once you have your sweet potato baked, your pancetta crisped, your white beans warmed and your bruschetta mixed, you’re ready to rock and roll. Slice open the sweet potato and mash it down just a tad to make an easy landing zone for the white beans and pancetta. Be generous here, no skimping on all of these mouthwatering flavors. Finish off your stuffed tater with a topping of tasty bruschetta, and you have a simple, light weeknight meal, perfect for any night of the week when a heavily-involved dinner just sounds like no fun at all.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes, you’re my weeknight hero <3

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes

20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Makes 4 servings

A healthy, Italian-inspired stuffed sweet potato recipe with a fragrant white bean and pancetta mixture and zesty bruschetta topping.

Ingredients

  • 4 sweet potatoes
  • ½ white onion, diced
  • 4 ounces pancetta (or crumbled Italian sausage, or even tofu if you’re so inclined)
  • 1 – 15-ounce can white beans, drained and rinsed (or 1 ½ cups homemade white beans)
  • 4 cloves garlic, separated (2 peeled and smashed, 2 minced)
  • 1 tablespoon chopped fresh rosemary
  • 2 cups diced tomato (about 2 medium tomatoes)
  • 2 tablespoons chopped fresh basil
  • 1 teaspoons olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. First, bake the sweet potatoes. Preheat the oven to 400 degrees Fahrenheit. Pierce each potato about four times with a fork and wrap individually in aluminum foil. Bake in 400 degree oven for 45 minutes to one hour, or until the potatoes feel soft to the touch. Remove from oven and set aside.
  2. Add pancetta to a large sauté pan over medium-high heat on your stove. Cook until pancetta just starts to turn crispy.
  3. Add white beans, the two smashed garlic cloves, and the fresh rosemary. Cook until mixture is heated through. Remove from heat and set aside.
  4. Finally, make the bruschetta. Combine the two minced garlic cloves, tomatoes, basil, olive oil, salt and pepper in a small bowl.
  5. Now it’s time to assemble. Slice each sweet potato in half and smash down slightly to make a good “cradle” for the toppings. Top generously with white bean and pancetta mixture and then finish off with bruschetta. Serve immediately.

Notes

Wine Pairing Note: This light dinner would pair well with a number of wines because of the multitude of flavors. A creamy Chardonnay, an herbal Sauvignon Blanc, or a light Pinot Noir would all be fantastic options with this meal.

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Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Sweet potatoes on sweet potatoes…

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