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
Serves four
.
Ingredients:
• 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
Method:
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.
Books By Hills Success With Writing Where & What in the World Blog
NoraLyn
Member: Society of Professional Journalists
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
