We love trying a new recipe each year for Thanksgiving. These are two that we’ve discovered are a few of our family’s favorites, and now a tradition at our Thanksgiving gathering.
Sweet Potato with Raspberry Chipotle Sauce
Yield: 6 servings
6 medium Sweet potatoes
1/3 cup Butter
1/4 – 1/3 cup Heavy whipping cream
1/2 – 1/3 cup Delicae Raspberry Chipotle Sauce
2 – 4 Tbsp. Brown sugar
Salt, to taste
1/3 cup Pecans, if desired
1 Tbsp. Butter
Boil the sweet potatoes until tender and drain.
Mash potatoes until fluffy, with butter and cream.
Mix in Raspberry Chipotle Sauce and brown sugar.
If too stiff, add more cream.
Taste and add salt or more brown sugar to taste.
Sauté pecans in butter over medium heat for 3 – 4 minutes.
Top potatoes with pecans before serving.
Winter Salad with Roasted Brussels Sprouts and Apples, serves 8
- 1 tablespoons Dijon mustard
- 1 tablespoons Taste Elevated Tangy Mustard Seeds
- 2 teaspoons apple cider vinegar
- 2 tablespoons firmly packed light brown sugar, honey or maple syrup
- Pinch of red pepper
- 2 tablespoons candied rosemary orange zest
- 1 Tbs. sherry vinegar or Champagne Vinegar
- 5 Tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground pepper, to taste
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup walnuts, toasted
- 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced
To make the salad, in a large bowl whisk both mustards, vinegar, brown sugar, pepper, the candied rosemary orange zest, vinegar, 5 tablespoons of the olive oil, salt and pepper.
In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve.