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Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

4-6 servings

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
–for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
–for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil

Roast the sweet potatoes (see notes)
Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.
Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.
Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.
Sprinkle with some fresh parsley and serve.

Use this recipe for Maple Cinnamon Roasted Sweet Potatoes

~ Marla Meridith

Recipe: Sweet Potato Scones

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

8 scones

2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
–topping
1 egg yolk, lightly beaten
coarse sugar

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the dry ingredients until well combined.
Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.
Add in the butter, pulse until it looks like coarse crumbs.
Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.
Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.

~ Marla Meridith

Recipe: Maple Cinnamon Skillet Roasted Sweet Potatoes

A favorite side dish for fall & winter, this Maple Cinnamon Skillet Roasted Sweet Potatoes recipes is simple, healthy and delicious!

4 servings

2 sweet potatoes (should yield 4 cups cubed)
3 tbsp olive oil
2 tbsp pure maple syrup
1/4 tsp garlic salt
1/4 tsp cinnamon
1/4 tsp black pepper
fresh parsley for topping

Pre-heat oven to 425 degrees fahrenheit.
Rinse, pat dry and chop the sweet potatoes into 1 inch cubes.
Place in a 12 inch cast iron skillet in a single layer. Toss with the oil, maple syrup, garlic salt, cinnamon and pepper.
Bake for 25 minutes, toss with tongs. Bake for another 10 minutes.
Remove from the oven, top with parsley & serve.

~ Marla Meridith

Recipe: Sweet Potato Pancakes

We love these Sweet Potato Pancakes for breakfast or brunch. Filled with great for you ingredients.

8 servings

1 1/2 cups white whole wheat flour
3 1/2 tsp baking powder
1 tsp Kosher salt
1 tsp ground cinnamon
1 cup mashed sweet potato
2 large eggs, beaten
1 1/2 cups low fat or whole milk
1/4 cup unsalted butter, melted, plus more for skillet or griddle
1 tsp pure vanilla extract

Poke several holes in a sweet potato with a knife, microwave on high for 4-5 minutes.
Let the sweet potato cool a bit, then peel off the skin. Mash the potato with the back of a fork or a potato masher.
Sift together the flour, baking powder, salt and cinnamon into a bowl.
In another bowl combine the mashed potatoes, eggs, milk, melted butter and vanilla.
Mix together the wet and dry ingredients.
Pulse the batter in a foor processor or blender until just combined.
Heat a pat of butter over medium-high heat on a griddle or large skillet. When it’s sizzling add 1/4 cup batter to the skillet. Cook pancakes for a minute or so until you see the batter bubbling on the top and crispy golden brown on the edges. Carefully flip and cook until done. Continue until done with the batter, adding more butter to the skillet as needed.
Serve immediately with butter and maple syrup.

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes

Ingredients

Directions

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Ingredients

Directions

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith

Stuffing with Sweet Potatoes & Cranberries

Ingredients

Directions

~ Marla Meridith

Stuffing with Sweet Potatoes & Cranberries

 

For this stuffing recipe, I added fresh tart cranberries and diced sweet apples. They compliment each other nicely. Served from a nice casserole dish it is the perfect side to any meal.

8 – 10 Servings

10 pieces [Sprouted Grain Bread, cubed & toasted
1 large Sweet Potato (Garnet Yam) – enough to fill a half sheet pan, cleaned, skin left on, cut into 1/4 inch rounds
Olive Oil spray
splash of Olive Oil
a few pinches of dried Thyme
a few pinches of cracked Black Pepper
a few pinches of Garlic Salt
a few pinches of Smoked Paprika
1 cup Celery, chopped
1 cup Leeks (about 3 leeks-white & light green part) cleaned & chopped
a few cloves Garlic, chopped
1 tablespoon unsalted Butter
1/4 cup fresh Italian Parsley, chopped. Plus extra for garnish.
1 cup fresh, frozen or dried cranberries (If you prefer them sweet then go with the dried. See Notes)
1 large Apple diced (about 1 cup)
2 large Eggs, whisked
2 1/2 cups Chicken or Vegetable Broth

–Toasting the Bread
Preheat oven to 400 degrees F. Position 2 racks in the middle of the oven.
Cut bread into 1-inch cubes with a serrated knife.
Lay bread in a single layer on a sheet pan.
Spray bread cubes with some olive oil cooking spray.
Toast bread for about 8-10 minutes until lightly browned, tossing once to evenly cook.
Set aside to cool.
–Roasted Sweet Potatoes
While you are toasting your bread you can roast the sweet potatoes too.
Toss sweet potatoes with a splash of olive oil, some thyme, garlic salt, pepper & smoked paprika.
Place cut sweet potatoes in a single layer on aluminum sheet pan.
Roast potatoes for about 20-25 minutes until lightly browned & softened.
Set aside to cool.
–Stuffing
Reduce oven heat to 350 degrees F. Spray or butter a 9 X 13 oven-safe casserole dish.
In a medium sauté pan over medium heat melt the butter.
Add leeks, celery, garlic and a pinch of each spice again. Heat about 5 minutes until softened, stirring frequently.
Add the cranberries, apples, and parsley. Cook a couple of minutes until cranberries start to pop.
Put toasted bread in a large bowl. Add cranberry-leek mixture, eggs & broth and mix well to combine.
Press a layer of stuffing into the casserole dish, add a layer of sweet potatoes. Top with another layer of stuffing and sweet potatoes.
bake for about 45 minutes until golden brown on top.
–Notes
In this recipe I wanted the cranberries to be in their natural state. You can also use sweetened dried cranberries too. Since they take up less volume you might want to go with 1/2 cup. Soak them in hot water until plump before you add them to the stuffing mixture.
Add a handful of toasted chopped walnuts or pecans.
I use my 1/2 sheet aluminum cookie sheet pan for most of my toasting & roasting – in this case for the bread cubes & sweet potatoes.

~ Marla Meridith

Stuffing with Sweet Potatoes & Cranberries

 

For this stuffing recipe, I added fresh tart cranberries and diced sweet apples. They compliment each other nicely. Served from a nice casserole dish it is the perfect side to any meal.

8 – 10 Servings

10 pieces [Sprouted Grain Bread, cubed & toasted
1 large Sweet Potato (Garnet Yam) – enough to fill a half sheet pan, cleaned, skin left on, cut into 1/4 inch rounds
Olive Oil spray
splash of Olive Oil
a few pinches of dried Thyme
a few pinches of cracked Black Pepper
a few pinches of Garlic Salt
a few pinches of Smoked Paprika
1 cup Celery, chopped
1 cup Leeks (about 3 leeks-white & light green part) cleaned & chopped
a few cloves Garlic, chopped
1 tablespoon unsalted Butter
1/4 cup fresh Italian Parsley, chopped. Plus extra for garnish.
1 cup fresh, frozen or dried cranberries (If you prefer them sweet then go with the dried. See Notes)
1 large Apple diced (about 1 cup)
2 large Eggs, whisked
2 1/2 cups Chicken or Vegetable Broth

–Toasting the Bread
Preheat oven to 400 degrees F. Position 2 racks in the middle of the oven.
Cut bread into 1-inch cubes with a serrated knife.
Lay bread in a single layer on a sheet pan.
Spray bread cubes with some olive oil cooking spray.
Toast bread for about 8-10 minutes until lightly browned, tossing once to evenly cook.
Set aside to cool.
–Roasted Sweet Potatoes
While you are toasting your bread you can roast the sweet potatoes too.
Toss sweet potatoes with a splash of olive oil, some thyme, garlic salt, pepper & smoked paprika.
Place cut sweet potatoes in a single layer on aluminum sheet pan.
Roast potatoes for about 20-25 minutes until lightly browned & softened.
Set aside to cool.
–Stuffing
Reduce oven heat to 350 degrees F. Spray or butter a 9 X 13 oven-safe casserole dish.
In a medium sauté pan over medium heat melt the butter.
Add leeks, celery, garlic and a pinch of each spice again. Heat about 5 minutes until softened, stirring frequently.
Add the cranberries, apples, and parsley. Cook a couple of minutes until cranberries start to pop.
Put toasted bread in a large bowl. Add cranberry-leek mixture, eggs & broth and mix well to combine.
Press a layer of stuffing into the casserole dish, add a layer of sweet potatoes. Top with another layer of stuffing and sweet potatoes.
bake for about 45 minutes until golden brown on top.
–Notes
In this recipe I wanted the cranberries to be in their natural state. You can also use sweetened dried cranberries too. Since they take up less volume you might want to go with 1/2 cup. Soak them in hot water until plump before you add them to the stuffing mixture.
Add a handful of toasted chopped walnuts or pecans.
I use my 1/2 sheet aluminum cookie sheet pan for most of my toasting & roasting – in this case for the bread cubes & sweet potatoes.

~ Marla Meridith