Recipe provided by “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick melted butter
1 tablespoon garlic powder
1 tablespoon onion powder
Salt, to taste
Pepper, to taste
3 pounds sweet potatoes, sliced into circles
Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, divided (plus extra for garnish)
1/2 cup heavy whipping cream
Preheat your oven to 400°F.
In a bowl, combine avocado oil, melted butter, garlic powder, and onion powder. Season with salt and pepper to your preference. Toss in the sweet potato slices, ensuring they are evenly coated. Arrange the sweet potatoes in a circular pattern in a baking dish. Drizzle any remaining oil mixture on top. Bake for 40 minutes.
To prepare the marshmallow sauce, melt butter in a skillet and add 2 cups of mini marshmallows. Once melted, remove from heat and whisk in heavy cream. Transfer the mixture to a bowl and sprinkle with additional mini marshmallows for garnish.
Serve the sweet potatoes on a platter, laid out in the same manner as in the baking dish, accompanied by the warm marshmallow sauce.
Note: This recipe can easily be doubled to accommodate larger gatherings.
Explore additional holiday recipes on Culinary.net and those crafted by our GLF Staff!
Roasted Sprouts and Squash
Recipe provided by “Cookin’ Savvy”
Servings: 6-8
1/4 cup avocado oil
1/2 stick 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 (2.5-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 mixing bowl, whisk together avocado oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Season with salt and pepper according to taste.
If desired, halve the Brussels sprouts. Toss both the Brussels sprouts and butternut squash into the oil mixture, ensuring they are fully coated. Spread them out on a lined baking sheet and bake for 20 minutes.
In a large bowl, combine the cooked sprouts and squash with bacon pieces, pecans, pumpkin seeds, and cranberries. Mix thoroughly and serve in a bowl.
Note: This recipe can also be doubled for larger crowds.
Wild Rice with Herbs and Apples
Recipe provided by “Cookin’ Savvy”
Servings: 6-8
4 tablespoons butter
1 tablespoon minced onion
1 chopped apple
2 (8-ounce) packages long-grain wild rice
2/3 cup apple juice
1 (2.5-ounce) package 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, melt butter, then sauté the minced onion and chopped apple until the apples are tender. Stir in the wild rice, apple juice, bacon pieces, and rosemary. Season with salt and pepper to taste and cook for about 10 minutes.
In a large bowl, combine the rice mixture with pecans and cranberries. Transfer to a serving dish and, if desired, top with crumbled herbed cheese.
Note: This recipe can also be doubled to host larger groups.
