ADR Holiday Recipes

Published on:

Melting Sweet Potatoes

This simple recipe might just become your new go-to for the holidays. Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in chicken broth makes the insides creamy.

Sliced sweet potatoes on a plate.

  • Ingredients:

    • 4 tablespoons unsalted butter, cut into pieces
    • 2 teaspoons chopped fresh sage
    • 2 teaspoons chopped fresh thyme
    • 2 pounds sweet potatoes, sliced 1 inch thick
    • Kosher salt and freshly ground black pepper
    • 1 1/2 cups low-sodium chicken broth
    • Honey, for drizzling

    Directions:

    1. Preheat the oven to 475 degrees F.
    2. Put the butter, sage and thyme in a large microwave safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute.
    3. Add the sweet potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
    4. Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.
    5. Pour in the chicken broth and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.
    6. Transfer the potatoes to a serving platter, season with more salt and drizzle with honey.

    Serves 4

Pear & Blue Cheese Salad

This festive salad combines crisp romaine, sweet pear slices, tangy blue cheese, and crunchy glazed pecans, all tossed in a balsamic vinaigrette. Quick to prepare, it's a fresh, flavorful addition to your holiday table!

A plate of salad with pear slices and blue cheese.

  • Ingredients

    • 12 cups torn romaine
    • 2/3 cup balsamic vinaigrette
    • 2 medium pears, sliced
    • 2/3 cup crumbled blue cheese
    • 2/3 cup glazed pecans

    Directions

    1. Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans.
    2. Serve immediately.

    Serves 10