Munchkin Pumpkins

Yield- 12 pumpkins

Ingredients

• 2 large sweet potatoes,  peeled and cubed   
• 4 large carrots, peeled and sliced       
• 2 tbsp  low fat milk
• 1 tbsp butter, melted
• ¼ tsp salt
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp brown sugar
• 1 stalk celery, cut into small sprigs

Directions

1. Preheat oven to 375 degrees F.
2. Cook potatoes and carrots in large pot of boiling water for 10-15 minutes until tender. Drain and lay the potatoes and carrots on a baking sheet and place in the oven for 10-15 minutes, or until slightly dry on the surface.
3. Remove the potatoes and carrots from the oven and place in a food processor. Add the milk, butter, salt, cinnamon, nutmeg and brown sugar.  Process until smooth.  
4. Spray hands with cooking spray then form the potato and carrot mixture into ball shapes and place on a cookie sheet lined with parchment paper. Use a toothpick to draw lines on each ball to resemble a pumpkin.
5. Bake the pumpkins at 375°F for 10-15 minutes. Remove from the oven and allow to slightly cool.  
6. Place a sprig of celery on the top of each pumpkin and serve.

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