Recipe provided by “Cookin’ Savvy”
Yields: 6-8 servings
Ingredients:
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 of sweet potatoes, sliced into rounds
For the Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, divided, plus extra for garnish
1/2 cup heavy whipping cream
Preheat the oven to 400°F.
In a mixing bowl, combine avocado oil, melted butter, garlic powder, and onion powder. Season with salt and pepper as preferred. Add the sweet potato slices and ensure they are evenly coated. Arrange the sweet potatoes in a circular pattern in a baking dish, then drizzle any remaining oil mixture on top. Bake for 40 minutes.
To create the marshmallow sauce, melt butter and 2 cups of mini marshmallows in a skillet. Once melted, remove from heat and whisk in the heavy cream. Transfer to a bowl and add extra mini marshmallows for decoration.
Serve the sweet potatoes on a platter, arranged similarly to how they were presented in the baking dish, and drizzle with the marshmallow sauce.
Note: This recipe can be adjusted for larger gatherings by doubling the ingredients.
Explore additional festive recipes from Culinary.net and our GLF Staff!
Roasted Brussels Sprouts and Butternut Squash
Recipe provided by “Cookin’ Savvy”
Yields: 6-8 servings
Ingredients:
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 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 together the avocado oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Season with salt and pepper to your taste.
If desired, halve the Brussels sprouts. Coat the Brussels sprouts and butternut squash with the oil mixture. Spread evenly on a lined baking sheet and roast for 20 minutes.
In a large bowl, combine the bacon pieces, pecans, pumpkin seeds, cranberries, and the roasted vegetables. Toss well and serve in a bowl.
Note: This recipe can also be doubled for larger groups.
Herbed Wild Rice with Apples
Recipe provided by “Cookin’ Savvy”
Yields: 6-8 servings
Ingredients:
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
Optional garnish: garlic and herb cheese spread
In a skillet over medium heat, melt butter and sauté minced onion and chopped apple until the apples are tender. Stir in rice, apple juice, bacon, and rosemary. Season with salt and pepper as preferred and cook for around 10 minutes.
In a large mixing bowl, combine the pecans, cranberries, and the rice mixture. Serve in a dish and, if desired, top with crumbled herbed cheese.
Note: This recipe can be easily doubled for larger gatherings.
