Steamed Sweet Potatoes Yellow Squash W Honey Sage Dressing Recipes

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL

Steps:

• Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil-you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30-45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30-35 minutes. If not using right away, let cool, then cover and chill until ready to grill-up to 2 days.)
• Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
• Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
• Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.

YELLOW SQUASH DRESSING

Steps:

• Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
• Bake 30 minutes in the preheated oven, or until lightly browned.

STEAMED SWEET POTATOES

Steps:

• Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.

GRILLED SWEET POTATOES WITH HONEY

Steps:

• Place sweet potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes. , Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry or juice, honey, water and garlic; pour over potatoes and toss gently., Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coated with cooking spray. Brush potatoes with oil. Grill, covered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.

SORT OF SEPHARDIC SWEET POTATOES AND SQUASH

Steps:

• Adult: Preheat oven to 375°. Peel the squash.
• Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
• Adult: Take out the hot dish from the oven and carefully remove the foil.
• Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.
• Adult: Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.

COUSCOUS WITH SWEET POTATOES AND YELLOW SQUASH

Steps:

• Use fork to break up tomatoes in the can and set aside.
• Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
• Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
• Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
• Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
• Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
• Cook couscous while vegetables simmer.
• Fluff couscous and ladle vegetables and broth over couscous.

SPIRALIZED BROWN BUTTER SAGE SWEET POTATO

Steps:

• Cut sweet potato into spaghetti-like ribbons with a spiralizer.
• Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
• Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
• Season sweet potato with salt and garnish with crisp sage leaves.

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

STEAMED SWEET POTATOES & YELLOW SQUASH W. HONEY SAGE DRESSING

Steps:

• Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
• While steaming veggies, combine ingredients for dressing in a large bowl.
• Toss steamed veggies with dressing.
• Serve either warm or slightly chilled.