I served this on Sunday, December 5th, 2011 with salmon crusted with panko and Grill Mates Sweet & Smoky Rub- spice and broccoli and boiled red potatoes. I finished everything off in the oven. I really like fresh herbs on just everything

Ingredients

some chopped butternut squash, peeled and chopped
1 med sized sweet potatoe, peeled and chopped

1 Tbs olive oil and butter
fresh thyme, marjarom, and rosemary, chopped
1 tsp kosher salt
1 tsp black peppercorns, freshly ground

Directions

Heat a large Cephalon frying pan (or similar ovenproof pan) and add some olive oil. Add the sweet potatoe and butternut squash chunks and stir to cover. Spread out in one layer in the pan and put into a 350 degree oven. Let roast until done. Sprinkle on the fresh herbs.

Add other parts of the dinner, scuh as the boiled potatoes and green vegetable and cooked salmon to the pan and put in a low oven and let heat for a short while. Sprinkle with some fresh herbs like parsley and chives and serve.

WARNING Handles of pan will be red hot so cover and warn everyone. I like to make special pot holders for the handles,

Roasted Sweet Potato and Butternut Squash with Dried Cranberries and Pecans

Sauteed Salmon [Salmon]

Sauteed salmon is very good with the roasted sweet potatoes and squash

Ingredients

1 filet of salmon - I prefer the upper end of wild salmon
a small amount of McCormick's Grill Mates Sweet & Smoky Rub
Panko crumbs

Directions

1. Skin the filet then dry with a paper towel.
2. Dust the filet with a small amount of the rub.
3. Cover with panko crumbs.
4. Heat a small amount of oil in a fry pan and brown the filet on both sides.
5. Then let cook on moderate heat until almost done.
6. Transfer to oven proof pan which has the sweet potatoes and the other vegetables in the oven. Let heat at low heat for about 5 minutes.

This sweet potato casserole includes diced apples, brown sugar, and cider. It's a flavorful sweet potato casserole, and delicious with ham or pork chops.

Prep Time: 30 minutes
Total Time: 30 minutesIngredients

4 pounds sweet potatoes
1/3 cup butter
2 large tart apples, peeled and diced
1/2 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper

Directions

1. Cook sweet potatoes, peel and slice.
2. Melt butter in saucepan and cook apples until tender.
3. Add the sweet potato slices and use potato masher to make apples and potatoes smooth.
4. Stir in cider and brown sugar and salt and pepper.
5. Heat over low heat until steaming hot.

Source: Diana's Kitchen http://www.dianaskitchen.com/page/veggies/swtpcass.htm

from Cooks Illustrated

This cooking method brings out the deep, earthy sweetness of sweet potatoes and produces a silky puree with enough body to hold its shape while sitting on a fork. Braising in a mixture of butter and heavy cream gives mashed sweet potatoes richness. Adding salt brought out their delicate flavor, and just a teaspoon of sugar bolstered their sweetness. Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately; but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well. Braise the sweet potatoes in a mixture of butter and heavy cream. Add salt to bring out the sweet potato's delicate flavor and just a teaspoon of sugar to bolster its sweetness. When the potatoes are tender, mash them in the saucepan with a potato masher.

Ingredients

2 lbs sweet potatoes (2 to 3 medium) peeled, quartered lengthwise, and cut cr osswise into1/4 inch-thick slices (important they be uniformed size for cooking at same time.)

4 Tbs. unsalted butter cut into 4 pieces
2 Tbs heavy cream
1 tsp sugar
1/2 tsp table salt

Ground black pepper

Directions

1. Melt butter in a large saucepan over low heat. Stir in the cream, sugar, and salt; add the sweet potatoes and cook covered, stirring occasionally until the potatoes fall apart when poked with a fork, 35 to 40 minutes.
2. Off the heat, mash the sweet potatoes in the saucepan with a potato masher or transfer the mixture to a food mill and process into a warm serving bowl.
3. Season with pepper to taste and serve.

Serves 4

Best served immediately, but they can be covered tightly with plastic wrap and kept warm for 30 minutes. This recipe can be double and prepared in a Dutch oven; the cooking time will need to be doubled as well.

Note: Alton Brown did a really easy recipe with mashed sweet potatoes, butter and chile en adobo. See "Chipotle Smashed Sweet Potatoes"

from Alton Brown

Easy, delicious, and healthy.

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Directions

1. Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket.
2. Allow to steam for 20 minutes or until the potatoes are fork tender.
3. Add butter to potatoes and mash with potato masher.
4. Add peppers, sauce, and salt and continue mashing to combine.
5. Serve immediately.

Serves 4

NOTE
For information on slowly braising sweet potatoes, see "Mashed Sweet Potatoes" from Cooks Illustrated