This recipe comes from the chefs at the Biltmore Estate in Asheville, NC. It is always beautifully decorated for the holidays and the chefs there are quite talented. Fortunately, I’ve had the opportunity to interview several of them over the years.
Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds
• 2 large sweet potatoes diced
• 1 cup dried cranberries
• 1 cup toasted pumpkin seeds
• 1 tablespoon Shallots Minced
• 1 teaspoon garlic minced
• ½ tablespoon fresh sage
• ¼ cup chicken stock
• 1 tablespoon butter
Pre heat oven to 350 degrees.
Peel and dice the sweet potato into ½ inch pieces.
Season with olive oil and salt and pepper. Spread on a parchment-lined baking tray.
Place in oven and bake until the sweet potatoes start to turn golden brown and tender.
In a large skillet sauté the shallots and garlic in a tablespoon of olive oil, add pumpkins seeds and cranberries and cook one minute.
Add sweet potato and chicken stock to skillet, bring to a boil then add butter, remove from heat, stir until butter is melted.
Season with salt and pepper.
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