This post is sponsored by Carapelli. All comments and opinions are my own.
Have you started working on your holiday menu? Thanksgiving is next week so you better get moving!
When you are thinking about what to add to your list, why not mix the more traditional dishes with a few recipes that offer your guests a little variety.
Instead of boring green beans…why not kick it up a notch and gather the beans into piles, wrap them in bacon and bake them for a whole new spin on what’s usually a pretty bland dish.
In place of Aunt Betty’s Sweet Potato Casserole, how about serving up these Hasselback Sweet Potatoes with Maple Pecan Sauce as a great change of pace for your holiday meal. They are easy to prepare and offer great flavor and a fun presentation that everyone loves.
When you are shopping for your ingredients, make sure to have plenty of Carapelli Extra Virgin Olive Oil on hand. Try substituting EVOO in your favorite holiday dishes as a healthier alternative to butter. EVOO cuts saturated fat, helps produces lighter-tasting baked goods and allows the flavor of your other ingredients to shine through!
Remember, Carapelli Extra Virgin Olive Oil offers you taste that you love and is deliciously pure, simple and natural. Here’s a turkey tip for you… rub a little Carapelli EVOO between the skin and the meat of the turkey and then rub the EVOO over the outside of the skin before sprinkling with salt. Your bird will be moist, evenly browned and have a nice crispy skin!
Pick up a bottle (or two) and be ready to serve up lots of delicious holiday meals. Be sure to grab a few additional ingredients and try your hand at my Hasselback Sweet Potatoes. They may become a new holiday tradition at your house!
- 5 – 6 pounds of sweet potatoes
- 3 – 4 tablespoons Carapelli Extra Virgin Olive Oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 tablespoons pecans, finely chopped
- Preheat oven to 425 degrees.
- Create thin slices down the length of each potato (approx 1/8 inch apart) without cutting all the way through. [i]Tip – place two chopsticks on each side of the potato and allow them to be the stop for the knife as you slice down. [/i]
- Generously brush Carapelli Extra Virgin Olive Oil all over the potato, working it into the cuts.
- Bake in 425 degree oven for 1 hour.
- Combine 1 teaspoon Carapelli Extra Virgin Olive Oil, chopped pecans, maple syrup and brown sugar in a small saucepan over medium low heat.
- Cook for 2 – 3 minutes until sugar has melted.
- Pour over cooked potatoes, make sure to drizzle into the slices.
