Savory Sweet Potatoes
I grew up loving the traditional sweet potato dish that involved sweet potatoes, brown sugar, butter, marshmallows and seasoned with cinnamon or nutmeg. My kids HATE it! I always ended up being the only one at the table that would eat this sweet, delicious concoction. Then one day a friend of mine told me about a savory recipe she had tried and everyone loved it, so I thought I might as well give it a try. My kids loved it and it has been on my Thanksgiving table for the past 12. Here’s how it goes; (I always assign my daughter Heidi to bring this recipe since I only have one oven and it is always occupied with the turkey!)
- 2 ¾ lb sweet potatoes, peeled, cut into 1 inch cubes
- 8 TBS Olive oil
- 3 minced garlic cloves
- 2 ½ tsp salt
- 1 ½ tsp coarsely ground black pepper
- 1 ½ lb red onions (about 3 medium), halved lengthwise, cut into ¼ in thick slices
- ½ cup grated Parmesan cheese
- 1 TBS fresh rosemary chopped
Preheat oven to 375 F. Set 1 rack in center and 1 rack at lowest position in oven. Line 2 baking sheets with foil.
Toss the sweet potatoes with the garlic, 6 TBS oil, 1 ½ tsp salt, and 1 tsp pepper. Spread in a single layer on one of the baking sheets.
Toss the onions with 2 TBS oil and sprinkle with 1 tsp salt and ½ tsp pepper. Spread in a single layer on the other baking sheet.
Place the sheet with potatoes on the center rack of the oven and the sheet with the onions on the lower rack.
Roast until the potatoes are tender and onions are tender and brown around the edges, stir every 10 minutes. Should take about 30 minutes for the potatoes and 35 for the onions.
Combine sweet potatoes with the onions in a bowl. Toss with the Parmesan cheese and rosemary to coat, season with salt and pepper. Serve.
Rosemary Orange Chicken Wings by Southern Oregon Caterer, Kate Dwyer
- 2 lbs. chicken wings, rinsed and patted dry
- ½ stick (4 Tbsp.) butter
- ½ shallot, minced, about 1 Tbsp.
- 1 tsp. finely grated zest of organic orange
- 1 tsp. fresh rosemary leaves, snipped into tiny pieces
- 1 tsp. brown sugar
- 1 tsp. red chili flakes
- ¼ tsp. sea salt
- ½ tsp. balsamic vinegar
- 1/3 cup fresh orange juice
- ¼ cup orange juice concentrate, thawed
- ¼ cup Foris Pinot Gris
- ¼ tsp. sea salt
Preheat oven to 425 degrees.
In a medium saucepan, sautee the shallots in the butter over high heat, allowing the butter to brown.
Add the remaining ingredients up to the fresh juice. Simmer and stir a few minutes until well blended.
Pour over wings. Toss the wings with the warm marinade and let them sit up to ½ hr. Drain, reserving marinade.
Arrange the dressed wings on a parchment-lined baking sheet.
Bake at 425 until done (test with a knife. If any pink remains by the bone, allow more cooking time.)
Set the cooked wings in an oven proof dish and cover to keep warm.
Return the remaining marinade to a heavy saucepan. Scrape in the browned bits from the baking tray.
Add the juice concentrate, Pinot Gris and salt. Simmer gently until reduced by about 1/3. Arrange cooked wings in a serving dish. Pour sauce over.
Enjoy, and provide lots of napkins!