Sweet & Sour Sweet Potatoes

Perhaps you're not a fan of Candied Yams with Marshmallows. Or, maybe you ARE a fan, but are trying to eat healthier. Either way, this is a nice, slightly non-traditional way to prepare the very traditional Sweet Potatoes & Cranberries. This was inspired by a recipe I found many years ago in Food for Life by Dr. Neal Barnard. I have made it many times since, and varied it a little each time.

Sweet & Sour Sweet Potatoes
4 sweet potatoes, ½ ” cubes
1 large apple, diced
1 c raw cranberries
½ c raisins
Apple Juice concentrate, as needed, about ½ cup*

You have your choice of three preparation methods (I've done all three!)

Cover and bake in oiled dish 350 degrees F, 1 hour 15 minutes, till potatoes are tender, OR

Microwave till done, about 15-20 minutes, stirring occasionally OR

Cook in Slow Cooker or Crock Pot for 2 hours, till potatoes are tender.

Some Broken Walnuts make a nice garnish, if you like.

*If the dish finishes, and the sweetness and moisture level are insufficient, a little more juice concentrate may be added at that point.

I'm clumsy, and Sweet Potatoes are hard - and harder to peel than white potatoes.
To make it easier, I cut the potato in half to keep it steady on the cutting board.

Then, I hold the potato ABOVE the knife, and slice downward around
The outside of the skin.
BTW - learned the hard way, the garbage disposal does NOT like Sweet Potato skins : (

Cauliflower & Capers

Here's another nice side-dish for Thanksgiving dinner. The cauliflower is usually at a good price around Thanksgiving, and the tart edge of this dish provides a nice counterpoint to comfort foods like stuffing.

This is a nice make-ahead dish as it can be served at any temperature (cold, room temperature, or warm) and it keeps pretty well.

This was inspired by a recipe by cookbook author Donna Klein, but has gone through several changes since I first used it.

Cauliflower & Capers

Trim (cut off leaves, stem & dark spots), and cut in bite size pieces:
2 heads of cauliflower
Steam the cauliflower to your desired level of tenderness - 5 to 10 minutes usually.
You can either use the microwave method featured yesterday, with a little water in the bowl, or use a steaming basket in a pot with a lid, and about 3/4 cup of water at the bottom.
Put the cauliflower in a dish and sprinkle over the top
1/3 cup caper buds
1 Tablespoon Veggie Bouillon Powder*
1/4 cup lemon juice
1 teaspoon garlic
1 Tablespoon Dry Basil
2 Tablespoons Caper brine
A dash of pepper
Toss, and put in fridge or serve!

*If you only have bouillon cubes, a cube may be dissolved in a tiny bit of boiling water before adding to vegetables.

To steam cauliflower or other veggies in a pot, put a metal steamer basket
inside the pot, add the veggies, pour about 3/4 cup water over the top.



Cover pot with a lid, and bring water to a boil, then reduce heat to simmer.
Most veggies finish in 5 to 10 minutes - check them every few minutes, being careful
not to burn yourself with steam when lifting the lid. A little more water may need to be added
after 5 minutes, so pot does not boil dry and scorch.

Rosemary (or Oregano) Roast Potatoes in the Slow Cooker

Notice how the potatoes have yummy browned bits and a golden hue
when done.

This is one of my go-to side dishes year round, and it seems no matter how much I make I always wish I had made more. People seem to just love it. It's a perfect choice for a Thanksgiving dinner side if you want potatoes, but want to avoid the cream and butter often associated with mashed potatoes.

Besides being fit for a Thanksgiving meal, this is a good choice to turn on before Church to serve guests for Sunday Dinner.

Rosemary (or Oregano) Potatoes

Use 2 to 4 pounds* of Red or Gold Potatoes** - enough to fill your slow cooker 1/2 to 3/4 full
Wash potatoes
Cut them in 1" to 2" pieces and drop them in the crock (for tangerine sized potatoes, you'll want to quarter them)
Drizzle with 1 to 2 teaspoons Olive oil
Add
1 teaspoon fresh Garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary  (or Oregano)***
Toss with a large spoon to coat potatoes with seasonings
Turn on high and cook 3 to 4 hours (I prefer 4)

*Seasoning amounts listed are for 2 pounds of potatoes. On occasions when you're using more for a larger crowd, increase seasoning amounts appropriately. I often fill my slow cooker till potatoes are 1" from the top rim.

**Edited to add: Some time after making this post, I tried this recipe with Russet Potatoes (which tend to be much less expensive than Red or Gold). They turned out great! : )

*** A nice variation on this recipe can be made using Oregano in place of the Rosemary