Brought To You By 318Central.com ... Submitted By Our Dear Friend, Cathy Humphrey
A real crowd pleaser on Turkey Day … Happy Thanksgiving!
Ingredients
For the Sweet Potato Boats:
4 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper, to taste
For the Filling:
1 cup Brussels sprouts, trimmed and halved
1 cup butternut squash, diced (fresh or frozen)
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 cup dried cranberries
1/2 cup goat cheese, crumbled
For Garnish:
Optional
Extra Shredded Goat Cheese
Shread Grated Colby
or Chedder Cheese
Preparation:
Preheat the Oven
1. Preheat your oven to 400°F (200°C) and line a baking sheet with
parchment paper for easier cleanup.
Roast the Sweet Potatoes:
2. Wash the sweet potatoes, then pierce them several times with a fork.
Rub the skins with olive oil, salt, and pepper. Place them on the
prepared baking sheet and roast for 45-50 minutes, or until tender.
Prepare the Filling:
3. While the sweet potatoes are roasting, mix the Brussels sprouts and
butternut squash in a bowl. Drizzle with olive oil, then season with salt,
pepper, and thyme. Spread the vegetables in a single layer on another
baking sheet and roast for 20-25 minutes, stirring halfway through, until
caramelized and tender.
