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Sweet Potato Casserole with Maple-Glazed Pecans

Sweet Potato Casserole with Maple-Glazed Pecans
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  1. 3¼ pounds sweet potatoes, scrubbed well and cut into 1-inch chunks
  2. 2 tablespoons Olivia's Blood Orange Olive Oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. 3 tablespoons pure maple syrup
  1. 2 cups pecans
  2. 2 tablespoon Olivia's Maple Balsamic
  3. 1 teaspoon finely minced rosemary leaves
  4. 1/4 teaspoon each salt and freshly ground black pepper
Prepare the sweet potatoes
  1. Preheat oven to 375°F. In a 3-quart shallow casserole dish, toss the sweet potatoes with Blood Orange Olive Oil, salt, and pepper.
  2. Spread evenly and roast until almost tender, about 30 minutes.
  3. Stir into the sweet potatoes.
  4. Return to the oven and roast until the sweet potatoes are tender and the liquid thickened, about 25 minutes.
Meanwhile, prepare the pecans
  1. On a parchment paper-lined rimmed baking sheet, toss the pecans, Maple Balsamic, rosemary, salt and pepper until evenly coated.
  2. Spread in a single layer on the prepared pan.
  3. Bake, stirring once, until toasted and glazed, 15 to 18 minutes. Let cool on the pan on a wire rack, stirring occasionally, until completely cool and crisp.
  4. Mash the hot sweet potatoes with the pan juices to your desired consistency. Spread evenly in the pan.
  5. Coarsely chop the pecans and sprinkle on top just before serving the dish hot or warm.
Olivia Olive Oil
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Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette
Serves 8
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For the Salad
  1. 2 medium pears or apples, sliced
  2. 2 pkg (total 10 oz) mixed greens
  3. 1 small red onion, diced
  4. 6 slices bacon, crumbled
  5. 1/2 C feta cheese, crumbled
  6. 1/2 C pecans, toasted
For the Vinaigrette
  1. 1/2 C of one of Olivia's Blood Orange Olive Oil
  2. 1/4 C of Olivia's Maple Balsamic
  3. 2 tsp dijon mustard
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
  1. In large bowl, lightly toss all salad ingredients to combine.
  2. In small bowl, whisk Blood Orange Olive Oil, Maple Balsamic, dijon mustard, salt, and pepper until well-blended. Serve on side of salad or pour over salad (amount to taste) and toss to lightly coat.
  1. Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
Olivia Olive Oil