Mama B’s Roasted Sweet Potato Green Salad




Mama B  is the sweetest Gran to my favorite 4 yr old twins, Jake & Maggie, Mama B is also great cook and she was telling me about this amazing salad that I thought would be a great addition to our Thanksgiving meal! I love roasted sweet potatoes so I made a smaller portion for dinner last night and it was FANTAB!! Hubs gobbled it up and so did I!!


Salad: 1 head Romaine lettuce ( I used 2 of the Romaine Hearts)
1 c. blue cheese crumbles
1 c. pecan pieces (I lightly toasted these in the microwave 30 sec at a time)
1 c. dried cranberries
1 med. to small red onion thinly sliced
3 large. sweet potatoes


Dressing:
3 T apple cider vinegar
1 c. oil (I used extra light
1 1/2 t. Dijon mustard


Peel and cut sweet potatoes into 1 inch pieces. Toss sweet potato chunks in mixture of oil, garlic and salt. (I put the chunks into a plastic bag, just drizzled some oil in, threw in 2 cloves sliced garlic and massaged it all together.) Roast in a 400 oven for 30min or so Potatoes should be golden brown in color. Cool.
Chop romaine lettuce into 1 inch pieces and place in bowl or platter. Layer onion, blue cheese, cranberries, and pecan pieces. Top with sweet potato chunks. Toss salad with desired amount of vinaigrette dressing right before serving. (You have to eyeball how much dressing – when I doubled the recipe about ¾ cup of dressing worked perfect!!
Thanks Mama B for sharing!!
xoxo. Mama Bird

Sweet Potato Goodness

Let me start by saying that I know that you have seen boo-koos of sweet potato casseroles over this years but, if you are like me and don’t like a bunch of “stuff” added to it you will love this! It is so freaking yummy! It makes ahead beautifully.

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Sweet Potato Goodness:

6 sweet potatoes, baked & skinned

1 1/4  c sugar

2 t vanilla

1 t cinnamon

1/2 t fresh nutmeg

3 eggs, lightly beaten

1/3 c milk

1 stick butter, melted

Bake & skin potatoes; Place in large bowl, add remaining ingredients and mix in Cuisinart or with a hand mixer until smooth & creamy.

Topping:

1 c brown sugar

1/3 c flour

1/3 c butter, melted

pecans halves

Mix sugar, flour & butter sprinkle 1/2 of mix lightly on top of potato mix. Place pecan halves on top of that and sprinkle remaining mixture on top. Bake at 350 for 25-35 mins until hot & bubbly! Enjoy!!

xoxo, Mama Bird

Harvest Pork Tenderloin {Crockpot}

I was inspired this week to do ALL new recipes! I found a yummy looking pork recipe and thought it would be great. My goal was to use meat from the freezer and groceries I had on hand so as always I had to switch up the recipe a bit. 
Layer in the crockpot:
3 sweet potatoes, sliced med-thin
1 sweet onion sliced
1 t curry powder
Pork Tenderloin
1 to 2 T Steen’s Pure Cane Syrup (molasses or maple syrup would work)
1 t curry powder/ salt to taste
4 small apples, sliced
1/2 c dried cranberries
2/3 c chicken broth
I started this after lunch and turned the pot on high for 4hrs. Normally I would do on low all day. It was great! VERY FALL!! Loved it!
xoxo, Mama Bird