Roasted Sweet Potato Wedges with Rosemary

Preheat Oven: 450* F
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6

Recipe courtesy of Owls Hollow Farm

Ingredients

• 4 medium size sweet potatoes
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 3 tbsp fresh rosemary
• 1/2 tsp kosher salt

Directions

• Heat oven to 450 degrees while peeling sweet potatoes
• Slice sweet potatoes into 1/2 inch wedges
• In a large mixing bowl, combine olive oil, garlic, rosemary, and salt
• Add sliced sweet potatoes and toss until potatoes are coated
• Arranged potatoes in a single layer on a heavyweight rimmed baking sheet
• Place on top rack of oven and roast until tender and slightly browned; appx. 40 minutes
• Garnish with a sprig of rosemary, serve warm and enjoy!

Notes: For a little spice, add 1/2 tsp red pepper flakes to mixture.

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Sweet Potato Casserole With Coconut

PREHEAT OVEN TO 325*F
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 20 MINUTES
SERVINGS: 8

Recipe courtesy of Real Simple

INGREDIENTS

• 3 pounds fresh sweet potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1 cup sweetened shredded coconut
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/3 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 3 large farm eggs
• 1 teaspoon pure vanilla extract

DIRECTIONS

• Place the potatoes in large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
• Meanwhile, heat oven to 325*F. In a small bowl, combine the coconut, brown sugar, pecans, and 1/2 teaspoon salt.
• Add the granulated sugar, milk, butter eggs, vanilla, and 1/2 teaspoon salt to the potatoes and mash until smooth.
• Transfer the mixture to an 8-inch square or another shallow 2-quart baking dish and sprinkle with the coconut mixture. Bake until heated through (tent loosely with foil if the top browns too quickly), 30 to 35 minutes.

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