Tag: gluten-free sweet potatoes

Maple Syrup and Whiskey Sweet Potatoes with Hazelnuts

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Thanksgiving is almost here!! YAYY!!

Like I posted Monday, I know how stressful and intimidating it can be to plan an ENTIRE Thanksgiving meal. So, if you are like lots of people I know, bringing a side dish to a meal is a perfect way to bless a host or hostess. Or, use it to lighten your own cooking load a bit!

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Today we’re featuring an easier version of your typical sweet potato side. In fact, this is one of the tastiest sweet potato dishes I’ve ever developed, and I CAN’T WAIT to share it with you!



I know you are busy, so without further ado- grab that high quality maple syrup, a small bottle of honey whiskey, and get going! You can even go ahead and dice the sweet potatoes, and soak the cranberries, in advance for Thursday.

LOVE Y’ALL!

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Honey Whiskey Sweet Potatoes with Dried Cranberries
Whiskey is a perfect complement to any holiday gathering, and combining honey whiskey with roasted sweet potatoes, dark brown sugar, and dried cranberries highlights the depth a tart cranberry can bring to a side dish. Be warned–these potatoes are addictive, so if you want to have leftovers the next day, make two batches! You can also find the full recipe on Birmingham magazine’s page!

Yield: 6 servings

What You Will Need:

  • 2.25 pounds sweet potatoes, cut into large wedges (about three large)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 4 tablespoons salted butter
  • 1/2 cup packed dark brown sugar
  • 1.25 ounces honey whiskey (like Jack Daniel’s Original Recipe Tennessee Honey)
  • 1 teaspoon cinnamon
  • 1/4 cup chopped hazelnuts
  • 1/4 cup dried cranberries, soaked in hot water for five minutes and drained

What You Will Do:

  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Spray foil with non-stick cooking spray.
  2. Toss sweet potatoes with olive oil and salt in a large bowl. Spread onto baking sheet.
  3. In a small saucepan over medium heat, melt butter, brown sugar, honey whiskey, and cinnamon. Bring to a boil, then cook, whisking constantly, until thickened (about 4-5 minutes). Remove from heat to cool a bit.
  4. Once syrup is made, bake potatoes for 12 minutes. Remove from oven and lightly stir, then put potatoes back in to roast for 12 more minutes.
  5. Remove from oven again, and pour whiskey syrup, cranberries, and hazelnuts onto potatoes. Toss gently with a rubber spatula.
  6. Return to oven to bake potatoes for 8 more minutes.
  7. After removing from oven, toss gently with a spatula with any remaining syrup to combine. Let cool for a few minutes, then serve.

Tips:

  • Using heavy duty (not regular) aluminum foil for this recipe helps prevent the whiskey syrup from sticking to the pan.
  • If you want more of a salty and sweet combo, try sprinkling the finished sweet potatoes with kosher salt.
  • Soaking dried cranberries in hot water softens their texture in roasted dishes like this. If you like a firmer cranberry, feel free to leave them unsoaked.
  • Honey whiskey adds an extra holiday sweetness to this dish. If you prefer a less sweet flavor, you could substitute bourbon instead.
  • Watch the syrup carefully (and whisk it constantly) as it boils. This keeps all of the sugars from sticking to the bottom of the pan.

 

 

 

Sweet Potato Puffs & Luv Cooks FIRST full-length video!

 

 

GUYS. This could be the most exciting Wednesday I’ve ever had.

Today, this morning, I am so excited to put our first Luv Cooks full-length video into the internet stratosphere!

Shout outs for this project are absolutely due to my incredible husband. He not only wrote the musical score for this whole series, he edited these videos late into the night, and arranged the clips just perfectly (he shows me love and grace in countless ways). Also shout out to friends of ours for lending invaluable opinions to the reviewing process! We couldn’t be prouder. I hope this first video will be a launching point for many, many more to come!

So, take this Wednesday, and be reminded of the fact that dreams DO come true. That things happen in our lives that are beyond our imagination or understanding. And for that, we take marshmallows, roll them sweet potatoes, pecans, and cornflakes, and bake their happy selves until they are lightly toasted. Let’s raise a gooey treat to the fact that life is good- and dreams are worth pursuing.

Luv y’all!

Sweet Potato Puffs
Sweet Potato Puffs

Sweet Potato Puffs by Faye House from The Nashville Cookbook

These easy sweet potato treats will be the hit of your next get-together! They take only a few minutes to throw together after you boil the sweet potatoes, and you get to use an immersion blender.

What You Will Need

  • 4 large sweet potatoes (I like Plano Farms in Nashville; about 2.6 lbs)
  • 4 tablespoons melted butter
  • 4 tablespoons brown sugar
  • 4 tablespoons heavy cream (I like JD Country Milk– their chocolate milk is LEGIT)
  • 1 cup chopped pecans
  • 5 cups cornflakes
  • Jumbo marshmallows (the big daddy kind- absolute biggest you can buy)

What You Will Do

  1. Boil the sweet potatoes until they are tender. Preheat oven to 375 and spray a 9X13 baking pan with cooking spray.
  2. Drain potatoes, then pour into a large bowl. Add the butter, sugar, heavy cream. Whip with an immersion blender until smooth. Wear large apron to guard against sweet potato splatters. Consider wearing a hair net because if, like me, you have long hair, it might end up on your ends.
  3. Stir in pecans to the potatoes.
  4. Pour cornflakes into a large bowl, then crush with your hands (#fun).
  5. Dip jumbo marshmallows into the potato mixture, covering evenly. Now, roll the marshmallows in the cornflakes, then place into 9X13 baking pan.
  6. Once the pan is full, bake for 15 minutes, or until the tops are toasty brown and the marshmallows have melted a bit. Enjoy immediately! (This is a now tater, not a later-tater!)