Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick butter, melted
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 garnish, divided
1/2 cup heavy whipping cream
Preheat the oven to 400°F.
In a bowl, combine oil, melted butter, garlic powder, and onion powder. Season with salt and pepper to taste. Add the sweet potatoes and mix until well coated. Arrange the sweet potatoes in a circle in a baking dish. Drizzle with any remaining oil mixture. Bake for 40 minutes.
To prepare the marshmallow sauce: In a skillet, melt the butter and 2 cups of mini marshmallows. Remove from heat and whisk in the cream. Transfer to a bowl and add additional mini marshmallows for garnish.
Serve the sweet potatoes on a platter, arranged as they were in the baking dish, alongside the marshmallow sauce.
Note: This recipe can easily be doubled for larger gatherings.
Discover more holiday recipes by Culinary.net and our own GLF Staff!
Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick butter, melted
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 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries
Preheat the oven to 400°F.
In a bowl, mix the oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Season with salt and pepper to taste.
If desired, cut the Brussels sprouts in half. Add the Brussels sprouts and butternut squash to the oil mixture and stir to coat well. Spread on a lined cookie sheet and bake for 20 minutes.
In a large bowl, combine the bacon pieces, pecans, pumpkin seeds, cranberries, and roasted Brussels sprouts and squash. Mix well and transfer to a serving bowl.
Note: This recipe can be doubled for larger gatherings.
Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)
In a skillet over medium heat, sauté the butter, onion, and apple pieces. Once the apples soften, add the rice, apple juice, bacon pieces, and rosemary. Season with salt and pepper to taste. Cook for about 10 minutes.
In a large bowl, combine the pecans, cranberries, and rice mixture. Serve in a dish, topping with crumbled herbed cheese if desired.
Note: This recipe can be doubled for larger gatherings.
