Preheat oven to 425℉ Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer. Pierce each potato several times with a fork.
Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender. Remove from oven. Allow to cool slightly and then remove potatoes from their skins.
Turn oven back to 350℉. Coat 1½ quart casserole (or 8” square pan) with cooking spray.
Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Combine with an electric mixer or whisk. Add potatoes and continue to beat until the mixture is smooth. Spread into the casserole.
Roughly chop pecans and dates. Mix in 2 tbsp melted butter and almond flour. Sprinkle over potatoes.
Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.
Hack: Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
Hack: The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days. Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Add vegetable broth into the inner pan of a rice cooker.
Rinse rice to remove the starch coating. Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
Place the inner pan into the rice cooker and close the lid. Program cooker on the white rice setting and allow it to cook.
Let rice sit for 10 minutes after the cycle is done. Remove bay leaf, fluff with a fork and serve.
Hack: Rice can be cooked on the stove in a saucepan. Combine all ingredients and bring to a boil over medium heat. Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.
Hack: Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
Keyword herbed rice, Jasmine rice, rice dish, rice side, seasoned rice, side dish, vegan, vegan side dish, vegetarian, vegetarian side dish
Have you ever wondered about how rices differ and the best ways to use them? Check it out here!
Heat water to boiling over medium-high heat. Add salt and cornmeal, whisking gently. Continue to whisk constantly until the mixture is thickened. Reduce heat to low and continue to whisk constantly for about 2 minutes or until thick.
Cover the pan and continue to cook for 30-35, whisking vigorously every 5-10 minutes, taking the time to scrape the sides of the pan. Remove from heat. Stir in butter and cheese until melted.
Allow to stand for 5 minutes before serving. Garnish with additional butter or cheese if desired.
4 servings, 255 calories per serving
Hack: Polenta can be eaten alone or as a side dish to replace rice or potatoes.
Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).
While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.
When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.
Preheat the oven to 425℉.
Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.
Drizzle olive oil mixture over potatoes and toss lightly to cover. Bake until the edges are golden (25-30 minutes).
4 servings, 150 calories per serving
Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.
Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.
Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.
Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.
Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.
4 servings, 234 calories per serving
Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Peel the sweet potato, if desired. Cut into ½” strips.
Heat 1” oil in a heavy skillet on medium until a drop of water sizzles when dropped into it (5-10 minutes).
Carefully put sweet potato strips in hot oil and fry until golden brown (7-10 minutes), cooking in batches so as not to crowd potatoes. Remove from oil with a slotted spoon and drain on paper towels or a rack. Salt to taste while still hot.