Here are three wonderful recipes for sweet potatoes you will enjoy!
Sweet Potato Cauliflower Salad
Yields 8 servings Prep time 20 minutes total time 50 minutes
1 1/2 lb. small sweet potatoes cut lengthwise into 1/2″ wedges
1 small head cauliflower, cut into florets
7 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
3 tbsp. sherry vinegar
8 c. torn mixed lettuces
2/3 c. pomegranate seeds
Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
Maple Meringue Sweet Potato Casserole
Yields: 8 – 10 servings Prep Time: 25 mins Total Time: 2 hours 15 mins
4 lb. Carousel Watergardens Farm sweet potatoes
1 1/2 tsp. vanilla extract
1/2 c. dark brown sugar
4 oz. cream cheese
6 tbsp. butter
3/4 tsp. Kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 large eggs
3 egg whites
1/4 c. Carousel Watergardens Farm Pure Ohio Maple Syrup
1 jar marshmallow crème
- Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
- Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
- Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
- Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.
Note: You can roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the recipe.
Roasted Sweet potatoes & Carrots
Cal/Serv: 290 Yields: 6 servings Prep Time: 0 hours 10 mins Total Time: 50minutes
2 – 4 Carousel Watergardens Farm sweet potatoes
8 Carousel Watergardens Farm medium carrots
1 large onion
2 clove garlic
Juice of 1 orange
3 tbsp. butter
2 tbsp. olive oil
1 tsp. Kosher salt
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. Freshly ground black pepper
1 tsp. cayenne pepper
20 mint leaves
1/2 c. Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. red pepper flakes
1/2 tsp. chili powder
1/4 tsp. sweet paprika
1/4 tsp. ground cumin
3/4 stick butter
2 c. pecans
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes.
Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.