Recipe provided by “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick of melted butter
1 tablespoon garlic powder
1 tablespoon onion powder
Salt, to taste
Pepper, to taste
3 pounds sweet potatoes, cut into circles
Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus extra for garnish
1/2 cup heavy whipping cream
Preheat the oven to 400°F.
In a bowl, combine the avocado oil, melted butter, garlic powder, and onion powder. Season with salt and pepper according to your preference. Add the sweet potato slices and mix until they are well-coated. Arrange the sweet potatoes in a circular pattern in a baking dish and drizzle the remaining oil mixture over them. Bake for 40 minutes.
To prepare the marshmallow sauce: In a skillet, melt the butter along with 2 cups of mini marshmallows. Take off the heat and whisk in the heavy cream. Transfer to a bowl and top with additional mini marshmallows for presentation.
Serve the baked sweet potatoes on a platter in the same arrangement as in the baking dish and accompany with the marshmallow sauce.
Note: This recipe can easily be doubled for larger gatherings.
Explore more festive recipes at Culinary.net and from our GLF Staff!
Roasted Sprouts and Squash
Recipe provided by “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick of 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 (12-ounce) package frozen Brussels sprouts
1 (10-ounce) package frozen butternut squash
1 (2 1/2-ounce) package real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries
Preheat the oven to 400°F.
In a bowl, whisk together the avocado oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Add salt and pepper to taste.
If preferred, slice the Brussels sprouts in half. Add them along with the butternut squash to the oil mixture, ensuring they are well-coated. Spread them out on a lined baking sheet and bake for 20 minutes.
In a large bowl, combine the cooked Brussels sprouts and butternut squash with bacon pieces, pecans, pumpkin seeds, and cranberries. Mix thoroughly and transfer to a serving bowl.
Note: This recipe can be doubled for larger gatherings.
Herbed Wild Rice with Apples
Recipe provided by “Cookin’ Savvy”
Servings: 6-8
4 tablespoons butter
1 tablespoon minced onion
1 apple, diced
2 (8-ounce) packages long-grain wild rice
2/3 cup apple juice
1 (2 1/2-ounce) package real bacon pieces
1 tablespoon rosemary
Salt, to taste
Pepper, to taste
2/3 cup pecans
2/3 cup cranberries
Optional: Garlic and herb cheese spread for garnish
In a skillet over medium heat, melt the butter and sauté the onion and apples until the apples soften. Stir in the rice, apple juice, bacon pieces, and rosemary. Season with salt and pepper to your taste and cook for approximately 10 minutes.
In a large bowl, combine the pecans, cranberries, and rice mixture. Transfer to a serving dish and, if desired, crumble the herbed cheese on top.
Note: This recipe can be doubled for larger gatherings.
