J's favorite Sweet Potato Recipe

Sweet Potato Pecan Crisp

By Jennifer Segal

http://www.onceuponachef.com/2009/11/sweet-potato-crisp.html

Servings: 6-8

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 1/8 teaspoon nutmeg

For the Topping

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1 cup pecans, coarsely chopped

Instructions

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 - 25 minutes. Drain and let cool.
3. In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in the chopped nuts.
4. In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Set aside.
5. Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.

Nutrition Information

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• Per serving (8 servings)
• Calories:489
• Fat:22 g
• Saturated fat:8 g
• Carbohydrates:70 g
• Sugar:35 g
• Fiber:7 g
• Protein:6 g
• Sodium:348 mg
• Cholesterol:77 mg

Kristy's favorite cauliflower

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
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Directions

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
2004, Barefoot in Paris, All Rights Reserved

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Roasted Vegetables

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

 INGREDIENTS

• 1/2 red bell pepper, small, cut into 1-inch cubes
• 1/2 orange bell pepper, small, cut into 1-inch cubes
• 1/4 red onion, medium, cut into 1-inch cubes, separated
• 4 ounces portabella mushrooms, baby, halved
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 3/4 cup sugar snap peas
• 1 zucchini, small, sliced 1/4-inch thick
• 1 summer squash, yellow, small, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 2 tablespoons basil*, fresh, snipped
• 1/2 cup California walnuts, coarsely chopped

*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

 DIRECTIONS

1. Preheat oven to 400°F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. Drizzle with balsamic and toss well. Sprinkle with basil. 

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