Cranberry Vinaigrette Glazed Sweet Potatoes
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 3 Sweet potatocut in 1/4 inch rounds
- 4T buttersoftened
- 2T whiskey(optional)
- 1cup Snell House Cranberry Vinaigrette
- 1/2cup walnuts(optional)
- 1/2cup fresh cranberries(optional)
- 2 T chopped fresh Rosemary(optional for garnish)
Instructions
- Preheat your oven to 425
- Wash and peel your potatoes, then slice into ΒΌ inch rounds, being careful to make them all uniform
- Add the sweet potatoes to a pot and fill with water, making sure all the potatoes are submerged Bring to a boil, then reduce heat and simmer for 5 minutes
- While the potatoes are boiling, make the whiskey butter by combining the butter and the whiskey in a small bowl with a spoon or a whisk
- After 5 minutes, drain the potatoes and set them aside
- Thoroughly grease a round baking dish with butter or a neutral oil of your choice
- When the potatoes are cool enough to handle, arrange them in your dish in concentric circles Dot the whiskey butter on top and season with salt and pepper
- Put the potatoes in your preheated oven for 20 minutes
- After 20 minutes, remove the potatoes from the oven and pour SHF Cranberry Vinaigrette over the dish Pop them back into the oven for another 20 minutes
- OPTIONAL In the last 5-10 minutes of baking, you can add 1/2 c of fresh cranberries or walnuts to the top of your sweet potatoes, for some added colour or texture
- After removing the sweet potatoes from the oven, sprinkle with chopped fresh rosemary, serve warm and enjoy!
 |
snellhouse.net |