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.

Sweet Potato and Greens Gratin

By: Co+op, stronger together

Total Time: 30 minutes active, 1 hour 15 minutes total
Servings: 8

Tired of the same mashed potatoes and green bean casserole every year? Try something fresh at your holiday dinner table - you might just start a new tradition for your friends and family.

This delicious dish is packed with vitamins and fiber, making it a healthy way to indulge in the savory flavors of the autumnal season. We suggest buying your Parmesan whole and shredding it at home — there’s truly no replacement for an authentic Parmigiano Reggiano!

Ingredients

• 2 pounds sweet potatoes, peeled and sliced about 1/4-inch thick

• 1/2 pound kale or Swiss chard

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• Salt

• Black pepper

• 4 tablespoons butter, melted

• 1 1/4 cups heavy cream

• 1/4 cup freshly-grated Parmesan

Preparation

1. Preheat the oven to 375°F and butter a 9 x 13-inch casserole dish.

2. Wash, shred and blanch the kale or chard for 3 minutes in boiling water; squeeze out any excess liquid. Line the bottom of the casserole dish with half of the sweet potato arranged in a single layer, with slices overlapping slightly. Sprinkle with half the smoked paprika, half the chili powder and a pinch of salt and black pepper. Spread half of the kale or chard evenly over the sweet potatoes. Drizzle with half the melted butter. Repeat with another layer of sweet potatoes, spices, kale or chard, and butter. Pour the heavy cream evenly over the top.

3. Cover with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the cheese evenly over the gratin, and bake another 10-15 minutes until bubbly and the cheese is just beginning to brown. Serve warm.

Serving Suggestion

A vitamin-rich alternative to scalloped potatoes, this casserole is a hearty accompaniment to roasted poultry or ham, or served atop baked polenta.