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 in circles
Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup 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
1/4 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
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
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 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.
