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Sweet Potatoes + Roasted Root Vegetables

Posted on by crusco
10
Nov
   

Grand Marnier & Orange Sweet Potatoes

Ingredients
  • 4 SWEET POTATOES – OVEN ROASTED AND PEELED
  • ½ CUP OF  ROASTED PECANS
  • 6 TABLESPOONS UNSALTED BUTTER – ROOM TEMPERATURE
  • ½ CUP OF BROWN SUGAR – MEASURE ACCORDING TO TASTE
  • ½ CUP OF CREAM – WARMED
  • 1 LARGE NAVAL ORANGE – ZEST AND JUICE
  • ¼ CUP GRAND MARNIER
  • SALT AND PEPPER TO TASTE
  • 1 TEASPOON NUTMEG – FRESHLY GRATED
Directions
  1. ROAST SWEET POTATOES IN A 400 DEGREE OVEN FOR 40 MINUTES OR UNTIL SOFT.
  2. ROAST PECANS IN THE SAME OVEN FOR 5-10 MINUTES OR UNTIL GOLDEN BROWN.
  3. ONCE COOL, PEEL AND ROUGHLY CHOP THE SWEET POTATOES. PLACE 2 POTATOES AT A TIME IN THE FOOD PROCESSOR.
  4. ADD HALF OF THE BUTTER, SUGAR, CREAM, ZEST/JUICE, SALT/PEPPER, NUTMEG AND GRAND MARNIER. TASTE AND SEASON AS NEEDED.
  5. PROCESS UNTIL YOU GET A VERY SMOOTH AND SILKY CONSISTENCY – THIS IS KEY!
  6. TASTE – IF TOO SWEET, ADD CREAM OR WATER; IF TOO RICH, ADD SOME MORE POTATO; IF NOT SWEET ENOUGH, ADD SOME BROWN SUGAR AND ORANGE JUICE.
  7. FOLLOW SAME PROCESS WITH THE OTHER 2 POTATOES IN THE FOOD PROCESSOR.
  8. TRANSFER TO A SERVING DISH. SMOOTH OUT THE TOP AND PLACE PECANS ON TOP IN A DECORATIVE FASHION. KEEP WARM IN A 200 DEGREE OVEN. ENJOY!
     

Roasted Root Vegetables & Thyme

Ingredients
  • 1 BUTTER NUT SQUASH – TRIMMED, PEELED, CUT INTO 3×1/2-INCH STICKS
  • 8 CARROTS – TRIMMED, PEELED, CUT IN HALF LENGTHWISE
  • 6 PARSNIPS – TRIMMED, PEELED, CUT IN HALF LENGTHWISE
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 2 TABLESPOONS HONEY
  • 2 TABLESPOONS FRESH THYME
  • SEA SALT & FRESH BLACK PEPPER
Directions
  1. PREHEAT OVEN TO 450°F. COMBINE SQUASH, CARROTS AND PARSNIPS ONTO A PARCHMENT COVERED SHEET PAN.
  2. ADD OIL, HONEY, THYME, SALT, PEPPER AND TOSS TO COAT.
  3. SPREAD IN AN EVEN LAYER ON SHEET PAN AND ROAST UNTIL VEGETABLES ARE TENDER AND BROWN AROUND EDGES (35-45 MINUTES). ENJOY!
crusco