Garlic-Parmesan Smashed Sweet Potato Rounds

By: Co+op, stronger together

Recipe Information
Total Time: 35 minutes; 15 minutes active
Servings: 4

The holidays are perfect time to show off your chops in the kitchen. This deceptively simple recipe requires a little creative application of your home chef tools, and the result is an effortlessly graceful presentation full of some of the most delicious flavors of the season. Right now, organic sweet potatoes are at a great discount in the Co-op’s Produce aisles - only $1.99 a pound. Welcome your guests to the table and save on ingredients - now that’s thinking cooperatively!

Ingredients

• 4 small sweet potatoes

• 1/4 cup unsalted butter, divided

• 4 cloves garlic, pressed

• 1 tablespoon fresh rosemary

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1/4 cup freshly-grated Parmesan cheese

Preparation

1. Heat the oven to 400°F. Use about one tablespoon of butter to grease a large sheet pan with a rim. Score the skin of each sweet potato with a paring knife, cutting four evenly spaced lines from tip to tip. This will make it easier to flatten the rounds after baking. Cut into 1 1/2-inch-thick rounds. Place the rounds on the sheet pan, cover tightly with foil or another baking pan, and roast for about 20 minutes, until soft when pierced with a paring knife. Remove the pan from the oven, and set the oven on broil. Use a fork to flatten each slice to about a 3/4-inch-thick round.

2. Melt the remaining butter in a small pan; add garlic and rosemary, and stir for a few seconds. Use a spoon to drizzle a little bit of the butter mixture over the sweet potato rounds. Sprinkle with salt, pepper and Parmesan cheese, and place under the broiler for 2 minutes or so, until crispy and browned. Serve hot.

Maple-Cranberry Sweet Potatoes

By: Co+op, stronger together

Total Time: 1 hour; 20 minutes active
Servings: 4

A sweet and savory cranberry relish is the star of this simple dish. Your guests are sure to be familiar with the traditional cranberry sauce, so home cooks looking for a twist on a classic will love this scrumptious side dish. It’s a great time to shop for ingredients, too, since cranberries and sweet potatoes are both at a great discount in the Co-op Produce department!

Ingredients

• 2 sweet potatoes

• 1 tablespoon vegetable oil

• 1/2 cup peeled and minced shallots

• 1 teaspoon peeled and minced fresh ginger

• 3 1/2 cups cranberries (fresh or frozen)

• 1 orange, juice and zest

• 3 tablespoons maple syrup

• 1 tablespoon unsalted butter

• Salt

• Ground black pepper

Preparation

1. Preheat the oven to 400°F. Pierce the skin of each sweet potato several times with a fork and place on a baking sheet. Bake the sweet potatoes for 45 to 60 minutes or until completely tender, then remove from the oven.

2. While potatoes are baking, begin heating the oil in a small sauce pot. Add the shallots and ginger and sauté over medium-high heat for 2 to 3 minutes. Add the cranberries, orange juice and zest, maple syrup and a pinch each of salt and black pepper. Bring to a boil, reduce the heat and simmer on low for 10 to 15 minutes until the cranberries have broken down and the sauce is thickened. Remove from heat and stir in butter. Taste for salt. Cut the baked sweet potatoes in half lengthwise, spoon warm cranberry sauce over each half and serve.

Serving Suggestion

Sweet and tangy, these are a natural match for roasted pork or turkey.