Month: April 2013

6 cups diced peeled sweet potatoes
2 cups diced peeled tart apples
4 cups water
2/3 cup orange juice concentrate
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
1/4 cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/4 cup sliced almonds, toasted

1 butternut squash – peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
1/4 cup extra virgin olive oil
kosher salt and pepper to taste

6 oranges

3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel

1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans

1 (4 ounce) Italian sausage link
2 medium potatoes, cut into 1/2 inch cubes
2 tablespoons olive or vegetable oil, divided
2 chicken thighs
1/2 cup sweet red pepper or green pepper chunks
1 small onion, quartered
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup frozen cut green beans

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

2 sweet potatoes, peeled and cubed
1/4 cup softened butter
2 chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce from chipotle peppers
2 tablespoons half-and-half cream
salt to taste

6 sweet potatoes
1 1/2 cups butter
1 1/2 cups white sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
2 (9 inch) unbaked pie crusts

1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
1/4 cup low fat, low sodium chicken broth

2 sweet potatoes, unpeeled
2 tablespoons olive oil, or as needed
salt and ground black pepper
1 tablespoon sea salt
1 1/2 teaspoons grated lime zest
1/8 teaspoon chili powder
1/8 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro