Sweet Potato Casserole
We grew up having a sweet potato casserole at Thanksgiving and Christmas with pineapple, streusel and marshmallows. It was so good! I decided this year to try and replicate it (and omitted the marshmallows, though you certainly could make homemade ones to put on top)! It has the tangy-sweetness from the pineapple and a crunchy-sweet streusel topping. I have made it around the holidays, but think it would be a good side dish for any time of the year. And depending on where you live and the time of year, servings can cost as little as $.60!
To view the recipe, see my guest post at The Nourishing Gourmet! Click here.
Salmon (or Tuna) Conglomeration
Well…as you can probably tell from the name of this recipe, I really had no idea what to call it, but we’ve had it once with tuna and once with salmon and loved it both ways. Even my two-year old gobbled it up! And it is very forgiving, so feel free to change up amounts and ingredients!
Salmon (or Tuna) Conglomeration
Ingredients:
10-15 oz. of salmon or tuna
1-2 sweet potatoes (I used the “sweet potatoes” that are lighter in color and have a yellowish flesh)
1-2 cups frozen peas
3 eggs
3-4 Tbsp. butter
Directions:
1. If your salmon or tuna is not pre-baked, bake it and chop it.
2. Hard boil the eggs (I bring water with eggs in it to a boil and boil for 10 minutes). Chop or slice eggs into desired sizes.
3. Cut up sweet potato(es) into small, bite-sized pieces (1/2″ to 1″).
4. Fry potatoes in butter in large skillet, stirring frequently.
5. Meanwhile, heat up peas in a bit of water in a medium saucepan.
6. Once the potatoes are cooked to desired tenderness, add boiled eggs, salmon or tuna, and peas. Cover and cook one minute or until everything is warm! Serve!
Lemon Chicken Bake
Lemon Chicken Bake
Ingredients:
2 1/2 Tbsp. lemon juice
1/2 tsp. pepper
3/4 tsp. salt
3-4 garlic cloves, pressed
1/4 cup oil (I used melted butter)
4 chicken breasts (I used frozen)
1 onion
2-3 carrots
1 large sweet potato
(other veggies of choice!)
Directions:
1. Preheat oven to 375 degrees.
2. Combine lemon juice, pepper, salt, garlic, and oil or butter in a bowl.
3. Cut up onion, carrots and sweet potato into wedges or chunks.
4. Baste chicken with a bit of the lemon mixture then pour the rest of the lemon mixture over the veggies and stir to coat.
5. Place chicken and veggies in a large pan and bake at 375 degrees for 45-60 minutes or until chicken is cooked through and veggies are tender.
*I think peppers, lemon wedges or zucchini would be great add-ins as well! I just used what I had in my kitchen and we were happy with the results!
Mashed Sweet Potatoes (Yams)
Mashed Sweet Potatoes
Ingredients:
1-2 Sweet Potatoes or Yams
Almond milk or Coconut milk (optional)
Butter (optional)
Directions:
1. Rinse and peel sweet potatoes or yams.
2. Cut potatoes into 1″ slices.
3. Boil potatoes in water until tender when pierced with a fork.
4. Drain water.
5. Mash potatoes until smooth (I use an electric mixer and it works great!)
6. (Optional) Add a splash of almond or coconut milk and 1 Tbsp. butter. Mix well.
*Serve as a side to your favorite meat dish! Top with more butter (if desired) and salt and/or pepper. Enjoy!
Sweet Potato Fries
Sweet Potato Fries
Ingredients:
1 large sweet potato (or yam)
1 Tbsp. butter (melted)
salt
pepper
Directions:
1. Preheat oven to 450 degrees
2. Peel sweet potato or yam (or leave peelings on!)
3. Cut potato into 1/2 inch strips.
4. Place strips of potatoes unto 10×15 baking pan and drizzle with melted butter.
5. Stir the potatoes around to coat them with the butter.
6. Sprinkle salt & pepper on top and bake at 450 degrees for 18-25 minutes or until they reach desired tenderness.