DESSERT/BREAKFAST IDEAS

Mini Cheesecakes: We make one recipe for cheesecake and stir in the preserves of our choice (pictured above is blackraspberry and apricot). We make a recipe for graham cracker crust and use a muffin tin to make mini cheesecakes.

Sweet Potato Bread: We follow our favorite pumpkin bread recipe and substitute our Georgia jet sweet potato, a crowd favorite (makes for a richer bread!)

https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

Blenheim Apricot Pie w/ Vanilla Ice cream: Our favorite apricot pies/crisps are made with rehydrated slabs! The flavor is much richer and more concentrated. Just cover the slabs with water in a pot and simmer until a jam-like consistency forms.

Honey Nut (or Sweet Potato) Cinnamon Rolls: This recipe is a family favorite for special occasions!

https://www.food.com/recipe/quick-sweet-potato-cinnamon-rolls-266785

SIDES/APPETIZER IDEAS

Carrots and Dried Romano beans with onions, garlic, and parsley. Boil the beans for 35-45 minutes, or until tender.  You can do this step ahead of time to save time.  Add the bean, cubed carrots, and diced onion in a sauté pan.  Add a little liquid (water or broth) and steam until tender. Take off the lid and add garlic and sauté for another 3-4 minutes.  Add chopped parsley and serve. Kale Salad with Roasted Veggies Roast chunks of cipollini, sweet peppers, honey nut, and delicata on the oven with olive oil salt and pepper (This step can be done ahead of time). Soak kale in hot water for at least 10 minutes to help tenderize it.  We like the Portuguese or White Russian kales for this salad. After soaking, pat dry and cut into very small pieces (almost shredded).  For the dressing, we mix 1part olive oil to 2 parts red wine vinegar, then add the juice from half a lemon and plenty salt, pepper, and garlic powder.  Place the roasted veggies on top of the shredded kale, pour the dressing over the mixture and add chopped walnuts and feta cheese.  Mix and enjoy! Similar idea to the recipe below with our own substitutions--honey nut and delicata, roasted red peppers and caramelized cipollini, chopped walnuts, etc. https://www.foodinaminute.co.nz/Recipes/Roast-Vegetable-Goat-Feta-Kale-Salad Baby Honey Nut stuffed with Goat Cheese We find the smallest honey nut squash, slice them in half, scoop the seeds out, and roast them until completely cooked through.  Then mix your favorite soft cheese (we use goat cheese) with garlic and herbs (dried parsley, oregano, basil, rosemary). Now fill the empty seed pockets on the squash with the goat cheese mixture and place back in the oven until the cheese is warm and starting to brown. The recipe below is similar (but we stuff the pocket ... more goat cheese)! https://www.howewelive.com/easy-honeynut-squash-recipe/ Scalloped Sweet Potatoes You can choose your favorite sweet potato or used a medley like we did below.  We use a mandolin slicer to slice the potatoes very thin. Arrange the potatoes upright and packed close together in your baking dish like the picture below.  Drizzle maple syrup (or olive oil if you like it more savory ) over the potatoes, drop dabs of butter across the top, and the sprinkle with chopped pecans, green onion, fresh rosemary (or any herbs of your choosing). Cover with foil and bake for 50 minutes at 400 degrees, or until potatoes are tender.  Then remove the foil and continue to bake for another 15 minutes until the top start to brown. Similar to the recipe below. https://www.theendlessmeal.com/pretty-sweet-potato-casserole/ Butterfinger (or Baby Potato) with Pesto We've done a very easy version of this where we cut Butterfinger fingerlings in half, place in a glass dish with water and a little lemon juice and cover with plastic wrap. We microwave until the potatoes are tender and strain the water (you can also boil the potatoes), and then season and toss the potatoes in homemade pesto. There is another great fingerling recipe below! https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-crispy-smashed-rosemary-garlic-fingerling-potatoes-5538555