Sweet Potato Circles with Marshmallow Sauce
Adapted from "Cookin’ Savvy"
Servings: 6-8
- 1/4 cup avocado oil
- 1/2 stick melted butter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt, to taste
- Pepper, to taste
- 3 pounds sweet potatoes, sliced into rounds
Marshmallow Sauce
- 1 tablespoon butter
- 2 cups mini marshmallows, plus extra for topping, split
- 1/2 cup heavy cream
Preheat your oven to 400°F.
Combine the avocado oil, melted butter, garlic powder, and onion powder in a bowl. Season with salt and pepper. Toss the sweet potato slices in the mixture until coated. Arrange them in a circular pattern in a baking dish and drizzle with the remaining mixture. Bake for 40 minutes.
For the sauce, melt the butter and 2 cups of marshmallows in a skillet. Remove from heat and whisk in the cream. Transfer to a bowl, adding extra marshmallows for garnish. Present the sweet potatoes on a platter in their circular arrangement and serve with the sauce.
Note: This recipe can be scaled up for larger groups.
Check out more festive recipes from Culinary.net and our GLF Staff.
Roasted Brussels Sprouts and Butternut Squash
Adapted from "Cookin’ Savvy"
Servings: 6-8
- 1/4 cup avocado oil
- 1/2 stick melted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon thyme
- Salt, to taste
- Pepper, to taste
- 1 package (12 oz) of frozen Brussels sprouts
- 1 package (10 oz) of frozen butternut squash
- 1 package (2 1/2 oz) bacon pieces
- 1 cup pecans
- 1/2 cup pumpkin seeds
- 1/2 cup cranberries
Preheat your oven to 400°F.
In a bowl, blend the oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Add salt and pepper to taste. If preferred, halve the Brussels sprouts. Combine the Brussels sprouts and butternut squash with the oil mixture until evenly coated. Spread on a lined cookie sheet and bake for 20 minutes.
In a large bowl, mix the bacon, pecans, pumpkin seeds, cranberries, and roasted vegetables. Toss well and serve in a bowl.
Note: This recipe can be scaled up for larger groups.
Herbed Wild Rice with Apples
Adapted from "Cookin’ Savvy"
Servings: 6-8
- 4 tablespoons butter
- 1 tablespoon minced onion
- 1 chopped apple
- 2 packages (8 oz each) long-grain wild rice
- 2/3 cup apple juice
- 1 package (2 1/2 oz) bacon pieces
- 1 tablespoon rosemary
- Salt, to taste
- Pepper, to taste
- 2/3 cup pecans
- 2/3 cup cranberries
- Garlic and herb cheese spread, optional
In a skillet on medium heat, sauté the butter, onion, and apple pieces until the apples soften. Stir in the rice, apple juice, bacon pieces, and rosemary. Season with salt and pepper. Cook for approximately 10 minutes.
In a large bowl, combine the pecans, cranberries, and rice mixture. Transfer to a serving dish and crumble herbed cheese on top if desired.
Note: This recipe can be scaled up for larger groups.
