Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
1/4cup avocado oil
1/2stick butter, melted
1tablespoon garlic powder
1tablespoon onion powder
salt, to taste
pepper, to taste
3pounds sweet potatoes, sliced in circles
Marshmallow Sauce:
1tablespoon butter
2cups mini marshmallows, plus additional for garnish, divided
1/2cup heavy whipping cream
Heat oven to 400 F.
In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes.
To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish.
Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.
Note: Recipe can be doubled for large crowds.
Discover more holiday recipes by Culinary.net and our own GLF Staff!
Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
1/4cup avocado oil
1/2stick butter, melted
1/2cup grated Parmesan cheese
1tablespoon onion powder
1tablespoon garlic powder
1tablespoon thyme
salt, to taste
pepper, to taste
1package (12 ounces) frozen Brussels sprouts
1package (10 ounces) frozen butternut squash
1package (2 1/2 ounces) real bacon pieces
1cup pecans
1/2cup pumpkin seeds
1/2cup cranberries
Heat oven to 400 F.
In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.
Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.
In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.
Note: Recipe can be doubled for large crowds.
Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
4tablespoons butter
1tablespoon minced onion
1apple, chopped
2packages (8 ounces each) long-grain wild rice
2/3cup apple juice
1package (2 1/2 ounces) real bacon pieces
1tablespoon rosemary
salt, to taste
pepper, to taste
2/3cup pecans
2/3cup cranberries
garlic and herb cheese spread, for garnish (optional)
In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes.
In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.
Note: Recipe can be doubled for large crowds.