Posts Tagged ‘sweet potato recipes’

Tuesday Recipe: New Ideas for Thanksgiving

Tuesday, November 19th, 2013
Thanksgiving is right around the corner, and with all that comes along with planning for your dinner party, we thought a few more recipe ideas may be helpful! Here we feature some of our favorite recipes and some new ideas to try this year. Enjoy!

Dips for Keeping Guests Munching

Serve up your favorite crackers and soft bread with any of these gourmet dip options to keep your guests munching away as the turkey slowly roasts to perfection in the oven. Made in Maine will all natural ingredients, your guests will thank you for the snack and the healthy alternative!

Easy Appetizer Ideas:

  • Slice a soft baguette into rounds for dipping or spreading with your favorite toppings
  • Display an assortment of crackers and pretzels for dipping
  • Slice fresh vegetables and display them on a platter for dipping
Spiced Apple Mustard
Peppercorn Dijon MustardCranberry Peach Jam

New Ways With Sweet Potatoes: Twice Baked Sweet Potatoes

We have all tried twice baked potatoes, but how about sweet potatoes? Say goodbye to your candied yams and try this new twist on a Thanksgiving classic vegetable side dish.

  • 5 medium sweet potatoes
  • 1/2 cup cranberry relish
  • 1/2¬†cup dried cranberries or raisins, chopped
  • 2 tablespoons¬†butter, softened
  • 1/2 teaspoon salt
  • 1/2 cup walnut pieces, toasted
Stoneware Baking Sheet
Twice Baked Sweet Potatoes
  1. Preheat oven to 325 degrees F. Scrub potatoes and pierce all over with fork. Place on oven rack. Bake for 1 1/4 to 1 1/2 hours or until tender. Set aside to cool slightly.
  2. Cut each potato in half lengthwise. Use a spoon to scoop pulp from each potato half, leave a 1/4 to 1/2 inch shell. Place pulp in medium bowl. Set aside shells.
  3. Mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon mixture into each potato shell. Place, filled sides up, in a 15×10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.
  4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

Roasted Vegetables With Chickpeas

Move over green bean casserole, for this new roasted vegetable side dish is ready to take the stage. Roasted to perfection with just the right combination of vegetables, this dish is a sure crowd pleaser.

Carrots of Many Colors for Roasting
  • 1 lb. carrots, cut in 2-inch pieces
  • 1 lb. sweet potatoes, peeled, cut in chunks
  • 1 large red onion, cut in 1-inch wedges
  • 1 lb. red or russet potatoes, cubed
  • 6 cloves garlic, minced
  • 1 16 oz. can chick peas (garbanzo) rinsed, drained
  • 2-3 tbls. olive oil
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  1. Position oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
  2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
Large Haeger Baker Blue

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Tuesday Recipe: Sweet Potato Breakfast Casserole

Tuesday, February 19th, 2013

This week’s featured Tuesday recipe at Sturbridge Yankee Workshop shares something to celebrate two of February’s national food holidays. February is both National Sweet Potato Month and National Hot Breakfast Month. Enjoy this Sweet Potato Breakfast Casserole for breakfast during the week or brunch on the weekend, because this recipe offers up a hearty 12 servings. This breakfast idea is perfect for vegetarian eaters too.


What You’ll Need:

1 (8 ounce) package vegetarian sausage links

1/2 cup water, or more as needed

4 cups sweet potatoes, shredded

1/4 cup butter, melted

1 1/2 (8 ounce) packages shredded reduced-fat, mild cheddar-mozzarella cheese blend

1/2 cup onion, finely chopped

1 cup fresh spinach leaves, finely sliced

1 (16 ounce) container low-fat, small curd cottage cheese

8 jumbo size eggs

Directions:

1. Preheat oven to 375 degrees F and lightly grease a 9 x 13-inch baking dish.

2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned; approximately 10 to 15 minutes. Crumble cooked sausages into a bowl.

3. Mix sweet potatoes and butter together in a separate bowl; evenly spread into the bottom of the prepared 9 x 13-inch dish.

4. Stir cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in bowl; spoon over sweet potato layer.

5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set; approximately 1 hour. Cool 5 minutes before serving. Enjoy!


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