Savory Sweet Potatoes
3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste
Preheat oven to 350ºF. In 9';x13'; casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.
Top with ½ cup cheddar cheese. Bake for 20 minutes.
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Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Makes 8 servings Prep Time: 15 min. Cook Time: 1 hour
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons Vanilla Extract
1 1/2 teaspoons ground Cinnamon, divided
1 1/2 teaspoons ground Ginger, divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
NUTRITION INFORMATION per
serving:Calories: 439, Fat: 19 g, Carbohydrates: 63 g, Cholesterol: 23 mg, Sodium: 257 mg, Fiber: 6 g, Protein: 4 g
--McCormick.com
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In this, I use yukon gold potatoes instead of celery root.... cel root is too hard to find!
Root Vegetable Gratin with Gruyère
Enriched with cream and Gruyère cheese, this hearty gratin is a delicious accompaniment to roast pork or chicken. A mandoline makes fast work of cutting the vegetables into thin, uniform slices.
1 Tbs. unsalted butter
3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/4 tsp. freshly grated nutmeg
1 lb. parsnips, peeled and sliced 1/8”
1 lb. sweet potatoes, peeled and sliced 1/8”
1 lb. celery root, peeled and sliced 1/8”
8 oz. Gruyère cheese, shredded
1 Tbs. minced fresh thyme
3 Tbs. minced fresh flat-leaf parsley
Preheat an oven to 400°F. Butter a 3-quart baking dish.
In a large saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 10 minutes.
Arrange a layer of parsnips, slightly overlapping, in the prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top. Repeat with the remaining ingredients.
Cover the dish with aluminum foil, place on a baking sheet and bake for 1 hour. Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 12 to 15.
--Williams-SonomaFavorite sweet potato recipe?
Yes - peel them, slice them thinly (the cut off potato will be a circle shape), lay them on a tray and (drizzle with olive oil), put them in the oven until slightly browned and hard, and you have sweet potato chips!
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