Two Sweet Potato recipes for the Holidays

Holiday Sweet Potato Wedges


•             4 medium Organic Sweet Potatoes , washed, quartered lengthwise

•             2 Tbsp. Pompeian Pure Olive Oil

•             1 Tbsp. McCormick Pumpkin Pie Spice

•             1 Tbsp. McCormick Cinnamon

•             Morton Kosher Salt , to taste

•             McCormick Ground Black Pepper , to taste


•             Preheat oven to 400 ̊. Add all ingredients to a large mixing bowl and toss to coat.

•             Line a baking sheet with foil. Arrange wedges cut-side down. Do not crowd pan.

•             Cook, turning once, until tender and golden brown, about 40 min. NOTE: If sweet potatoes brown too quickly, flip to skin side and reduce heat to 375 ̊.

•             Serve immediately.


Turkey and Cranberry Shepherd’s Pie with Sweet Potato Topping


•             Potato topping

•             2 Large Sweet Potatoes

•             2 Tbsp. Butter

•             2 Tbsp. Brown sugar

•             1 tsp. Cinnamon Kosher salt and pepper to taste



•             1 lb. Ground Turkey

•             1 Onion, chopped

•             1 cup Fresh cranberry sauce (prepared according to package directions)

•             1 cup frozen green beans

•             2 Tbsp. Butter

•             2 Tbsp. Flour

•             2 cups Chicken broth

•             1 Tbsp. Worcestershire sauce

•             1 tsp. Lawry’s Seasoned Salt

•             Kosher salt and pepper to taste

•             Cooking spray


Make It:

For the topping:

•             Preheat oven to 400 degrees.

•             Carefully pierce potatoes 3-4 times with a fork and bake until soft, about 45 minutes. Let rest until cool enough to handle.

•             Scoop flesh into mixing bowl. Add butter, brown sugar and cinnamon. Mash with a potato masher or fork until smooth and combined. Set potato mixture aside.


For the filling:

•             Season the turkey with salt and pepper.

•             Combine the ground turkey and onion in a skillet, coated with cooking spray, over medium-high heat and break up with a wooden spoon or potato masher until browned and cooked through. Transfer mixture to a strainer and set aside.

•             Using the same pan, lower heat to medium and add butter to melt. Add flour stirring continuously until combined and lightly browning, about 3-4 minutes, being careful not to burn.

•             Slowly add chicken broth whisking well to combine. Bring to a simmer stirring often (you will see it bubbling and starting to thicken), about 5-7 minutes.

•             Add frozen green beans and cranberry sauce, stirring to combine. Remove from heat.

•             Add meat mixture to a 1 1/2 quart casserole or deep dish pie plate prepared with cooking spray.

•             Top with dollops of the potato mixture and carefully spread to cover

•             Bake uncovered on top rack of 400 degree oven 30-35 minutes until lightly browned on top. Let rest 10 minutes before serving..

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