Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”Servings: 6-81/4 cup avocado oil1/2 stick butter, melted1 tablespoon garlic powder1 tablespoon onion powdersalt, to tastepepper, to taste3 pounds sweet potatoes, sliced in circlesMarshmallow Sauce:1 tablespoon butter2 cups mini marshmallows, plus additional for garnish, divided1/2 cup heavy whipping creamHeat 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 RoastRecipe courtesy of “Cookin’ Savvy”Servings: 6-81/4 cup avocado oil1/2 stick butter, melted1/2 cup grated Parmesan cheese1 tablespoon onion powder1 tablespoon garlic powder1 tablespoon thymesalt, to tastepepper, to taste1 package (12 ounces) frozen Brussels sprouts1 package (10 ounces) frozen butternut squash1 package (2 1/2 ounces) real bacon pieces1 cup pecans1/2 cup pumpkin seeds1/2 cup cranberriesHeat 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 ApplesRecipe courtesy of “Cookin’ Savvy”Servings: 6-84 tablespoons butter1 tablespoon minced onion1 apple, chopped2 packages (8 ounces each) long-grain wild rice2/3 cup apple juice1 package (2 1/2 ounces) real bacon pieces1 tablespoon rosemarysalt, to tastepepper, to taste2/3 cup pecans2/3 cup cranberriesgarlic 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. More
