Recipe shared by “Cookin’ Savvy”
Yield: 6-8 servings
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 sweet potatoes, sliced into rounds
Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, divided, plus extra for garnishing
1/2 cup heavy cream
Preheat the oven to 400°F.
In a bowl, blend the avocado oil, melted butter, garlic powder, and onion powder. Season with salt and pepper according to your preference. Toss the sweet potato slices in the mixture until well coated. Arrange the sweet potatoes in a circular pattern in a baking dish and drizzle with the remaining oil mixture. Bake for 40 minutes.
To prepare the marshmallow sauce: In a skillet, melt the butter with 2 cups of mini marshmallows. Remove from heat and whisk in the heavy cream. Transfer to a bowl and sprinkle additional mini marshmallows on top for decoration.
Transfer the baked sweet potatoes to a serving platter, mirroring their arrangement in the baking dish. Serve alongside the marshmallow sauce.
Note: This recipe can be doubled for larger gatherings.
Explore more festive recipes at Culinary.net and our GLF Staff!
Roasted Brussels Sprouts and Butternut Squash
Recipe shared by “Cookin’ Savvy”
Yield: 6-8 servings
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 dried thyme
Salt, to taste
Pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2.5 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup dried cranberries
Preheat the oven to 400°F.
In a bowl, whisk together the avocado oil, melted butter, Parmesan cheese, onion powder, garlic powder, and thyme. Season with salt and pepper to taste.
If desired, halve the Brussels sprouts. Combine the Brussels sprouts and butternut squash with the oil mixture, ensuring thorough coating. Spread them 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 Brussels sprouts and squash. Mix until well combined and transfer to a serving dish.
Note: This recipe can be doubled for larger gatherings.
Apple and Herb Wild Rice
Recipe shared by “Cookin’ Savvy”
Yield: 6-8 servings
4 tablespoons butter
1 tablespoon minced onion
1 apple, diced
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2.5 ounces) real bacon pieces
1 tablespoon rosemary
Salt, to taste
Pepper, to taste
2/3 cup pecans
2/3 cup cranberries
Optional: Garlic and herb cheese spread for topping
In a skillet over medium heat, melt the butter and sauté the onion and diced apple. Once the apples are tender, add the rice, apple juice, bacon pieces, and rosemary. Season with salt and pepper to taste and cook for roughly 10 minutes.
In a large mixing bowl, combine the pecans, cranberries, and the rice blend. Transfer to a serving dish and sprinkle with herbed cheese spread, if desired.
Note: This recipe can be doubled for larger gatherings.
