1. Roasted Sweet Potatoes with Cinnamon Pecan Crunch Ingredients: sugars, brown orange juice, raw vanilla extract spices, cinnamon, ground spices, ginger, ground salt, table sweet potato, raw, unprepared cranberries, dried, sweetened butter, without salt wheat flour, white, all-purpose, unenriched nuts, pecans Directions: Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. Source Archive
2. Kale with Sweet Potatoes and Pecans Ingredients: oil, olive, salad or cooking spices, ginger, ground sweet potato, raw, unprepared spices, cinnamon, ground beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water, kale, raw salt, table raisins, seeded syrup, maple, canadian nuts, pecans Directions: Heat the oil in a large saute pan over medium heat, then add the ginger and saute for 30 seconds, just until aromatic. Add the sweet potato, cinnamon, and broth and saute for about 1 minute. Add the kale, salt, and raisins and saute until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup, then do a FASS check and add another pinch of salt if desired. Serve garnished with the ground pecans. The ground pecans have the same texture as a sprinkling of finely grated cheese. If youd like something more crunchy, place 1/4 cup of pecans on a baking sheet and toast at 350F for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this beautiful dish. Store in a covered container in the refrigerator for 5 days. (per serving) Calories: 160 Total Fat: 10.1g (1.3g saturated, 6.6g monounsaturated) Carbohydrates: 17g Protein: 3g Fiber: 3g Sodium: 200mg Kale is like a twenty-four-hour pharmacy unto itself. It possesses a variety of phytochemicals that attack different cancers. In one large study, women who ate diets rich in kaempferol (found in kale and other green vegetables such as broccoli, leeks, and spinach) were 40 percent less likely to develop ovarian cancer. Kale has similar effects on the development of bladder and breast cancers. Kale is also rich in numerous antioxidants that promote immune system wellness. Source Archive
3. Roasted Root Veggie Bisque Ingredients: carrots, raw parsnips, raw squash, winter, butternut, raw oil, olive, salad or cooking butter, without salt salt, table spices, pepper, black soup, chicken broth or bouillon, dry leeks, (bulb and lower leaf-portion), raw Directions: Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender. Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers. Source Archive
4. Maple-Roasted Carrots Ingredients: carrots, raw syrup, maple, canadian oil, olive, salad or cooking spices, cinnamon, ground salt, table Directions: Preheat the oven to 425F. Combine all the ingredients in a mixing bowl and stir together. Arrange on a nonstick baking sheet. Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes, and serve. Carrots come out at or near the top of two different surveys. First, theyre ranked among the most nutritious vegetables, following closely behind dark leafy greens, broccoli, and sweet potatoes; vitamin A and beta-carotene are their strong suits. Second, they are often named favorite vegetable by children. Sweet and crunchy, carrots are a vegetable worth having often, both raw and judiciously cooked. Calories: 69 Total Fat: 2g Protein : 1g Carbohydrate: 11g Cholesterol: 0mg Sodium: 27mg Source Archive
5. Sweet Potatoes with Pecans and Sausage Ingredients: sweet potato, raw, unprepared pork, fresh, loin, tenderloin, separable lean only, raw butter, without salt sugars, brown nuts, pecans spices, cinnamon, ground Directions: Preheat oven to 350 degrees F (175 degrees C). Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside. Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool. Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly. Source Archive
6. Traditional Sweet Potato Casserole Ingredients: sweet potato, raw, unprepared sugars, brown butter, without salt salt, table vanilla extract nuts, pecans candies, marshmallows Directions: Preheat oven to 375. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375 for 25 minutes or until golden. Source Archive
7. Sweet Potato and Squash Bake Ingredients: sweet potato, raw, unprepared seeds, pumpkin and squash seeds, whole, roasted, without salt oil, canola sugars, brown spices, cinnamon, ground spices, nutmeg, ground Directions: Preheat oven to 375. Coat an 8 square pan with Pam. Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Source Archive
8. Corn Mashed Potatoes Ingredients: potatoes, raw, skin sweet potato, raw, unprepared corn, sweet, white, raw milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking butter, without salt spices, curry powder salt, table spices, turmeric, ground Directions: Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher.2. Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture. Source Archive
9. Corn Mashed Potatoes Ingredients: potatoes, raw, skin sweet potato, raw, unprepared corn, sweet, white, raw milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking butter, without salt spices, curry powder salt, table spices, turmeric, ground Directions: Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place potato mixture in a large bowl, and mash potato mixture with a potato masher. Combine coconut milk, oil, and butter in a small saucepan; bring to a boil. Stir milk mixture, curry, salt, and turmeric into potato mixture. Source Archive
10. Pork & Pineapple Baked Medallions Ingredients: shortening, vegetable, household, composite pork, fresh, loin, tenderloin, separable lean only, raw syrup, maple, canadian sugars, brown pineapple juice, canned or bottled, unsweetened, without added ascorbic acid Directions: Preheat oven to 375 degrees F. Add vegetable stock to a nonstick baking dish. In a mixing bowl, add sliced baked pork medallions, maple syrup and brown sugar. Stir gently to coat. Add pineapples and juices. Transfer into the baking dish, cover with aluminum foil and bake 30 minutes. Remove foil an bake an additional 5 minutes. Serve with baked sweet potatoes and side salad. Enjoy! Source Archive
11. Coconut Pecan Sweet Potatoes Ingredients: sweet potato, raw, unprepared nuts, pecans shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, granulated sugars, brown butter, without salt spices, cinnamon, ground salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) vanilla extract Directions: Spray the inside of a slow cooker crock with cooking spray. Place the sweet potato chunks in the slow cooker. Combine pecans, coconut, sugar, brown sugar, butter, cinnamon and salt. Sprinkle over potatoes. Cover and cook on low 4 hoursor until potatoes are tender. Stir in extracts. Source Archive
12. Molasses Horseradish Sweet Potato Spears Ingredients: sweet potato, raw, unprepared oil, olive, salad or cooking salt, table butter, without salt molasses horseradish, prepared Directions: Put oven rack in lower third of oven and preheat oven to 450F. If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on. While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Transfer mixture to a blender and puree 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated. Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes. Source Archive