Maple Whipped Sweet Potatoes

Ingredients

• 3pounds red garnet sweet potatoes or yams

• 2 tablespoons BD Cardamom maple syrup

• 2 tablespoons butter, softened

• 1/2 teaspoon salt

• Ground BD cinnamon

• Additional maple syrup, if desired

Instructions:

Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in square pan, 9x9x2 inches. Cover and bake approximately 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

Scalloped Potatoes (from Dehydrated Potatoes)

Ingredients

3 cups Dehydrated Potatoes

2 Tbsp flour

2 Tbsp corn starch

2 tsp onion flakes or 1 tsp powder

1 tsp garlic powder

1 Tbsp dried chives

1 tsp salt

1/2 tsp mustard powder

1/8 tsp black pepper

1 1/2 cups water

1 ½ cups milk

3 Tbsp butter

Instructions

Preheat oven to 350°F/180°C.

Pour potato slices in casserole dish.

In small bowl, flour, cornstarch, onion, chives, salt, mustard powder, garlic powder and black pepper. Stir well.

Gradually whisk in water/milk and mix to ensure no lumps remain.

Pour over potato slices.

Cut butter in small pieces and distribute over top of potatoes and liquid.

Place in oven and cook for 40 to 45 minutes.

Remove from oven and let rest and set for 5-10 minutes before serving.

Hasselback Potatoes with Cilantro, Jalapeno oil and peanut dressing

8 small russet potatoes, scrubbed

4 Tablespoons BD EVOO

1 teaspoon BD ground pepper

½ teaspoon BD salt

For the Dressing:

Zest of 2 limes

3/4 cup lime juice

3 Tablespoons of BD Cask 8 Vinegar

2 teaspoons BD Honey

1 cup chopped Cilantro

¾ cup BD unsalted Peanuts, chopped

4 Tablespoons Jalapeno BD Olive Oil

2 teaspoons BD minced garlic

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper

Make cuts in each potato, about every 1/8 to ¼ inch apart deeply into the potato but not all the way through.  Brush the potatoes, coating well, with BD Extra Virgin Olive Oil.  Season the potatoes with salt and pepper.  Roast until golden brown and crispy, 1 to 1 ¼ hours.

While the potatoes are baking, whisk BD Jalapeno olive oil, lime juice, BD Cask 8 Vinegar, and BD honey in a small bowl.  Add the lime zest, cilantro, BD peanuts, BD minced garlic and mix well.

Serve the potatoes drizzled with the dressing.

 Serves 8

Dehydrated Vegetable Flakes

– Rehydrate by pouring boiling water, about 2x the amount of veggies, over the veggies and allow them to sit for 15 minutes to an hour.

-Sprinkle some into your ramen. Use a little extra water and let them boil for about 5-10 minutes before adding noodles and seasoning.
– Add to meats in the slow cooker.
– Add to any soup that will be cooking for over an hour.
– Add to meatloaf
– Add to boxed pasta dishes – boil with your noodles or pasta
– Sprinkle over salad