Sweet Potatoes

Roasted Sweet Potatoes

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (organic)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

 

  • Preheat the oven to 350 degrees.
  • Coat a small baking dish with cooking spray.
  • Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
  • Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
  • Add more sugar or cinnamon if desired.
  • Toss to coat evenly.
  • Bake in the oven for 60 minutes*

 

Sweet Potato Orange Cups

Tamara Stimpson

This is a sweet side dish that perfectly compliments a savoury entree. 

 

Ingredients:

3 large sweet potatoes (2 to 2 1/2 lbs), peeled and cubed

1 can orange juice concentrate, thawed

1/4 cup packed brown sugar

1/4 cup half-and-half cream

2 tbsp butter

3/4 cup miniature marshmallows

1/4 cup chopped pecans

4 large oranges, halved

32 additional miniature marshmallows

 

  • Place sweet potatoes in a large sauceapn or Dutch oven; cover with water. Bring to the boil, reduce heat, cover and cook for 25 to 30 minutes, or until just tender. Drain.
  • In a large bowl, beat the sweet potatoes, concentrate, sugar, cream adn butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside.
  • Remove the pulp from the orange halves, leaving a shell (discard or reserve for another use). Spoon the sweet potato mixture into orange shells. Place four marshmallows on top of each.
  • Place filled orange shells in a greased 15"x10" baking pan. Bake uncovered, at 350F for 20 minutes, or until sweet potato mixture is heated through and marshmallows are browned.

Roasted Roots with Balsamic Vinaigrette

Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!

 

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

 

  • Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.
  • Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.
  • Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
  • Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.

Brussels Sprouts with Sweet Potatoes and Maple Syrup

Tamara Stimpson

A great way to get your kids to enjoy brussels sprouts!

Ingredients:

4 strips of bacon, cut into 1/2" pieces (vegetarian option - omit bacon)

1 onion, finely chopped

2 lbs Brussels sprouts trimmed and halved lengthwise

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 cup coarsely chopped toasted pecans, optional

3 med. sweet potatoes (2lbs) peeled and sliced thinly and cut into half moons

1/3 cup pure maple syrup (and we sell Siloam's local maple syrup in the store!!!)

3 tbsp unsalted butter, melted

Minced parsley for garnish

 

  • Preheat oven to 400F. Lightly grease a 2 quart souffle dish and set aside.
  • In a large skillet, cook bacon over medium heat until crispy. Remove and drain on a paper towel. Reduce heat to low and add onion, sauteeing until translucent.
  • Add Brussels and saute, stirring frequently, until slightly soft and tinged with brown on the edges. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add potato slices to the skillet and saute until light brown.
  • Meanwhile, in a small bowl, whisk together maple syrup and butter.
  • Toss all ingredients together in the souffle dish and bake 20 minutes. 
  • Garnish with parsley and serve!