Sweet Potato Dreams Recipes

Steps:

• 1. Drain sweet potatoes and mash well or puree in blender. Set aside. Preheat oven to 350^. Grease or spray well a jelly roll pan (15x10x2-inches) or two 8-inch square pans. (One can be frozen) Or one 9x13-inch pan.
• 2. Cream butter and sugar until light and fluffy; add the eggs and mix as you add the salt and spices. Slowly add in flour. Mix just until batter is smooth.
• 3. Fold potato puree into the batter. Pour batter into prepared pan or pans and bake 25-30 minutes; or until tested done with a cake tester inserted in center of bars comes out clean. Remove from oven.
• 4. Turn oven to highest broiler setting. Sprinkle marshmallows on top of bars and place pan or pans on lowest rack so there is plenty of space between heat and marshmallows. Leave oven door ajar and rotate pan after they begin to brown. Marshmallows are done when they are dark golden brown on top. Remove pan or pans to cool on a wire rack. Place pan in freezer for 5-8 minutes for easier cutting. --- Note: These freeze well if marshmallows are left off the ones you want to freeze. After freezing -thaw at room temperature for 20 minutes then put the marshmallows on and place under the broiler as above.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

Steps:

• Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15-20 minutes.
• While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain and transfer to a medium bowl.
• Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12-15 minutes.
• Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
• Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
• Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.