Sweet Potato Pomegranate Salad

recipe from www.twopeasandtheirpod.com

yield: SERVES 6 

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

INGREDIENTS:

FOR THE SALAD:

4 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

Salt and pepper, to taste

1 cup pomegranate arils

1/2 cup pepitas

1/2 cup feta cheese

FOR THE POMEGRANATE DRESSING:

2 tablespoons pomegranate juice

2 tablespoons red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.

In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Pomegranate Jell-O

1large pkg Raspberry Jell-o
1⁄2 cup sugar
1pkg cranberries, freeze then chop 
1 c. pecans, chopped
1 small can crushed pineapple
1 large pomegranate

Mix Jell-o according to package directions, add the sugar. Soft set in 9x13 pan. Add other ingredients. Set until firm.  Top with sweetened whipped cream.  

Thanksgiving Dressing

recipe from:  Epicurious

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Makes 8-10 servings

Sweet Potato Casserole

Sweet Potato Casserole

3 cups cooked and mashed red sweet potatoes
1 cup brown sugar
1/2 tsp. salt
2 eggs
1/3 cube of butter (softened)
1/2 cup milk
1 tsp vanilla

Mix together the above ingredients and place them in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cube butter (softened)
1 cup chopped pecans

Mix together and sprinkle over the top of the casserole.  Bake 350 for 35-45 minutes.  I like to make 1 1/2 x the crumb topping.  I like a large nut to casserole ratio!

Notes:  I peeled and cut two very large sweet potatoes into about 2 inch chunks and cooked them in a mesh strainer/steam basket on high pressure in my Instant Pot for 5 mins, did a quick release, drained the water and used a hand mixer to mash them.  This ended up being almost exactly 3 cups of mashed sweet potatoes. 

Cranberry Fluff - a different version

2 c. raw cranberries, ground
1/2 c. sugar
1 c. diced apples
1/2-3/4 c. chopped pecans
3 c. heavy whipping cream, whipped to stiff peaks and sweetened to taste with powdered sugar

Combine cranberries and sugar. Cover and chill overnight. Add apples and pecans.  Fold in whipping cream. Chill.

Mom's Yummy Yams

3 cups mashed yams (canned-drain juice)
1 cup brown sugar
1/2 tsp. salt
1/2 cup milk
2 eggs lightly whipped
1 tsp. vanilla
1/3 stick melted butter

Topping:
1/3 stick margarine
1/3 cup flour
3/4-1 cup brown sugar
1/2-3/4 cup chopped nuts of choice

Whip first 7 ingredients together and place in baking dish.  Mix topping and place on top of yams.  Bake on 350 degrees for 35-40 minutes.