Cooking a holiday meal can take weeks of prep, but what if you're spending the holidays alone or have a busy schedule? That's just not practical. I've made two recipes in the last week that are just right for a couple or can be scaled to fill a feast. Both are filled with holiday flavors and highlight two of my favorite fall staples: sweet potatoes and pecans.
The great thing about these recipes is that they won't break the bank or your elastic waistband (I'm not judging you for the stretchy holiday pants).
Stuffed sweet potatoes
Sweet potato casserole
Roasted pecans top both of these dishes. To prepare mix 3 TBS of sweetener (I used liquid agave) with a cup of water and a dash of salt. Coat pecans, drip dry and place on a greased cookie sheet. Cook in a 350º oven for 12 minutes or until dry and toasty.
For stuffed potatoes: bake 3-4 foil-wrapped sweet potatoes for an hour and a half in a 400º oven. Sauté a pound of baby kale in olive oil until wilted. Whisk 3 TBS yellow mustard with 1/3 c maple syrup, season with salt and pepper to taste. Toss to coat. Top potatoes with kale and chopped pecans.
For casserole: peel and cut 2 large sweet potatoes into 2 inch cubes (use enough to creat a single layer in an 8x8 inch greased glass dish. Salt and bake in a 350º oven for 60 minutes or until tender. Remove from oven and mash gently, add 1/3 c milk (I used almond) and sweeten with brown sugar or agave to desired sweetness. Add 1 tsp cinnamon and stir. Top with chopped pecans before serving.
Simple, festive, delicious!