Two sweet potato recipes for the holidays

The holidays will be here before you know it. For many, it is prime cooking time. While there are always traditional dishes that show up every year, I am always looking for new preparations of holiday staples.

Sweet potatoes are always on our holiday menus. It makes a great side to accompany the large roast of the season. Today, I want to share two dishes featuring roasted sweet potatoes. First is Roasted Sweet Potatoes and Arugula Salad, a very different way to serve the root vegetable. Second is a more traditional way for potatoes, Herb-Roasted Sweet Potatoes. So, gather up your ingredients, and Let’s head to the kitchen!

Roasted Sweet Potatoes and Arugula Salad

You can use anything crispy in a salad to replace croutons. Here, you have the roasted sweet potatoes in that role. This dish is a great way to bring a lighter sweet potato dish to your table.

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 1/4 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon honey

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

4-5 ounces baby arugula

1/2 cup crumbled feta cheese

1/2 cup sliced red onion

Preheat oven to 450℉. Line a rimmed baking sheet with foil.

On prepared pan, place sweet potatoes. Add 1 tablespoon oil, 1 teaspoon salt, pepper, and paprika, tossing to coat.

Bake until tender, about 25 minutes, stirring halfway through baking. Let cool just enough to handle.

In a medium bowl, whisk together honey, vinegar, mustard, and remaining 1/4 teaspoon salt. Whisk in remaining 1/4 cup oil in a slow, steady stream until well combined. (Salad dressing can be made up to 2 days ahead and refrigerated in an airtight container.)

On serving platter, place arugula. Top with sweet potatoes, cheese and onion. Drizzle with dressing. Serve immediately.

Herb-Roasted Sweet Potatoes

Second to French fries, roasted potatoes is  my favorite potato preparation. The crispness of the outside with the creaminess of the inside makes a great combination. You can use any of your favorite herbs to make this recipe your own.

7 cups 1-inch-cubed peeled sweet potatoes (about 5 medium potatoes)

1 1/2 tablespoon olive oil

2 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper, divided

1/4 cup butter

1/4 cup finely sliced leeks (white and light green parts only)

2 tablespoons fresh thyme leaves

2 teaspoons chopped fresh sage (about 8 leaves)

1 cup dry white wine (sub chicken stock)

1/2 teaspoon crushed red pepper

1/2 cup shaved Parmesan cheese

Preheat oven to 375℉. Line a rimmed baking sheet with foil.

On prepared pan, toss together sweet potatoes, oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Spread into a single layer.

Bake until golden and fork-tender, 30 to 40 minutes, stirring halfway through baking.

Meanwhile, in a medium skillet, melt butter over medium-high heat. Add leeks, and cook, stirring occasionally, until fragrant, about 2 minutes. Add thyme and sage, and cook until fragrant, 30 seconds to a minute. Add wine or chicken stock, red pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Reduce heat to medium, and simmer until reduced by half, 3 to 5 minutes.

Place roasted sweet potatoes in a serving dish. Pour sauce over sweet potatoes, gently tossing to coat. Top with cheese. Serve hot.

The reason sweet potatoes are popular during the holidays is that they  are harvested from late August to early November. Unfortunately, our Farmer’s market is closed for the year. You can, however, find good quality sweet potatoes at your local market.  Don’t be afraid to try new recipes. You never know when you will find a new favorite!