Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!
Sweet Potato Apple Butter Casserole
- 2 lbs sweet potatoes
- ¾ cup old fashioned apple butter
- ¼ cup butter, melted (½ stick)
- 2 eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup pecans
- ½ cup dates
- ¼ cup almond flour
- 2 tsp butter, melted
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.
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Suggestion: Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.
Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.
Savory Roasted Acorn Squash
- 1 medium acorn squash (1½ pounds)
- 2 tbsp olive oil
- ½ tsp grated nutmeg
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp butter
- ⅔ tsp dried sage
- 1 tbsp maple syrup
- 1 tsp lemon juice
Preheat the oven to 450℉.
Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!
Creamed pearl onions and peas is a classic dish that many of us remember from the holiday dinner table. But why wait when you can have it anytime?
Creamed Pearl Onions and Peas
- ½ cup frozen pearl onions
- 1 cup frozen peas
- 2 tbsp butter
- 1 tbsp flour
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup milk
- 2 tbsp Parmesan cheese (optional)
Simmer pearl onions in water for 5 minutes. Drain.
Melt butter in a saute pan over medium heat. Add onions and saute for 3 minutes.
Add peas and saute for 1 minute.
Add flour, sugar, salt and pepper. Stir until well combined with butter.
Gradually add milk, stirring constantly, and simmer until sauce has thickened (1-2 minutes).
Add Parmesan, if desired. Serve hot.
Hack: Store leftovers in the refrigerator for up to 5 days.
Did you know? Peas are a member of the legume family and bring you a host of nutritional benefits. Pearl onions are also rich in vitamins and minerals! Who knew?
Suggestion: This dish would taste great paired with another classic favorite: Meatloaf!
This sweetly tart fresh whole cranberry sauce is vegan, vegetarian and super easy to make. It only takes a few minutes and can be made up to 3 days in advance!
Fresh Whole Cranberry Sauce
(Courtesy: Jacqueline Letouneau)
- 1 cup water
- 1 cup sugar
- 3 cups fresh cranberries (12 oz)
- ½ tsp finely chopped or grated orange zest
Bring water and sugar to a boil in a saucepan stirring until sugar is melted.
Add cranberries and simmer for 10 - 12 minutes or until cranberries pop and liquid just begins to thicken.
Stir in zest, cover and cool.
Hack: Fresh or frozen cranberries will work equally well in this recipe.
Hack: Store sauce in the refrigerator for up to 3 days or freeze leftovers in a tightly covered freezer-safe containerfor up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay any leftover zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or bread. 1 orange yield about ¼ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast or Cranberry Jalapeño Dip.