Cuisinart TOB-50 manual Herb Roasted Sweet Potato Wedges, Savory Fontina Prosciutto Bread Pudding

golden on the tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives to serve.

Nutritional information per serving (8-ounce potato):

Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g

• chol. 25mg • sod.121mg • calc. 76mg • fiber 3g

Herb Roasted Sweet Potato Wedges

Sweet potatoes are one of the most nutritious vegetables – and they are delicious when roasted with olive oil and herbs.

Makes 2 to 4 side dish servings

cooking spray

2sweet potatoes, about 1 pound total

1 tablespoon extra virgin olive oil

1⁄2teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)

1⁄2teaspoon kosher salt

Preheat toaster oven to 425°F. Line the baking pan with aluminum foil. Lightly coat with cooking spray.

Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in half lengthwise. Cut each half into four equal wedges. Toss potato wedges in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25 minutes until potato wedges are tender, browned and crispy. Serve hot.

Note: You may also prepare this recipe using russet potatoes, new red or white potatoes, or Yukon gold potatoes. Cooking times will vary depending on potato used.

Nutritional information per serving (4 servings):

Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g

• chol. 0mg • sod.176mg • calc. 20mg • fiber 4g

Savory Fontina &

Prosciutto Bread Pudding

A great side dish, brunch dish, or even supper

when served with a green salad.

Makes 6 to 8 servings

cooking spray

1teaspoon extra virgin olive oil

1cup chopped onion

6slices prosciutto, cut in slivers

1⁄2teaspoon Italian herbs or herbes de Provence

4cups bread cubes (1⁄2-inch) from crusty French or Italian bread

1 cup (4 ounces) shredded fontina cheese

2 tablespoons freshly grated Reggiano Parmigiano cheese

4large eggs (can use egg substitute)

2cups fat-free evaporated milk (can use half-and-half)

1⁄2teaspoon (or to taste) Tabasco® or other hot sauce

Lightly coat an 8-cup (8-inch square, round or oval gratin) ovenproof ceramic dish with cooking spray. Heat olive oil in a 10-inch non-stick skillet over medium heat and add chopped onion and prosciutto to pan. Cook, stirring, over medium heat until onion is translucent and prosciutto just begins to curl. Stir in herbs and let cool.

Place bread cubes in a medium bowl with cheeses. Stir to combine. Add cooled onion mixture and combine. Transfer to the prepared baking dish. In the bowl, whisk the eggs until smooth. Add the evaporated milk and whisk until blended. Add hot sauce and blend. Slowly pour over bread mixture. Press mixture lightly with the back of a spoon and allow to rest for at least 1 hour before baking (can be prepared several hours ahead or the night before). Lightly coat a sheet of aluminum foil with cooking spray and cover dish loosely, sprayed side down.

Preheat toaster oven to 375°F. Bake covered bread pudding for 50 to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest 10 minutes before serving.

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