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Rosemary Sweet Potatoes and Parmesan Thyme Rolls

Hey there!  As promised, here are a couple more recipes that you can use for this Thursday — or any time really!

Please forgive my extreme lack of photos in this post.  I completely forgot But no worries, these are simple to make so no step-by-step snapshots necessary.

Here are the items in the full spread:

My pre-Tday dinner =)

Let’s start with the Rosemary Mashed Sweet Potatoes with Shallots (adapted very slightly from Cooking Light):

What you need:

1. EVOO
2. 2 large shallots (thinly sliced)
3. 2 tsp brown sugar
4. 4-6 medium sized sweet potatoes (about 2lbs)
5. 1 tbsp finely chopped rosemary (I used dried TJ’s rosemary and it was excellent)
6. 1/2 tsp sea salt
7. Fresh ground peppa

To do:

1. Micro your sweet taters (or boil if that’s the way you go).  Poke ‘em first and then micro two at a time for approx 3-4 minutes (flipping halfway through)
2. Heat 2 tbsp oil in saucepan.  Add shallots and cook for 5 minutes.  Sprinkle with sugar and cook for 20 more minutes until shallots are lightly golden brown.
3. When taters are done and softened, remove skin, and place in large bowl.  Hand mix (or use a mixer) until smooth.
4. Add rosemary, salt and peppa.  Blend.
5. Sp0on into bowl and top with shallots and serve.

This recipe will knock your socks off.  Seriously.  Everyone loved the sweet savory combo!

Anyone like rolls on Thanksgiving?  I do!  I do!

No-Knead Overnight Parmesan and Thyme Rolls (again, from CL )

What you need:

• 1/2 tsp dry yeast (I used Red Star Active dry yeast)
• 2 tbsp warm water
• 2 tbsp EVOO (divided)
• 1 tsp dried thyme (I used TJ’s)
• 1/3 cup 2% milk (I used skim)
• 1/2 cup grated Parmigiano-Reggiano cheese (divided) (I used Pecorino Romano — super fab!)
• 1 tbsp sugar
• 1/2 tsp kosher salt (I used sea salt)
• 1 large egg
• 1/4 cup whole wheat white flour
• 1 1/4 cup all-purpose flour
• Cracked black peppa

To do:

1. Dissolve yeast in 2 tbsp warm water in large bowl.  Let stand 5 min or until bubbly (note: mine did not get bubbly..I think my water wasn’t warm enough)
2. Heat 1 tbsp oil in small saucepan on medium heat.  Add thyme.  Cook 1 min or until fragrant.
3. Add thyme and milk to yeast mixture stirring with a whisk.
4. Add 1/4 cup cheese, sugar, salt and egg, stirring well.
5. Add the wheat flour and 1 cup of the all-purpose flour gradually, stirring inbetween.
6. Add remaining 1/4 cup of all-purpose flour 1 tbsp at a time or until dough is smooth, but sticky (note: I only used about 1/8 cup here)
7. Coat a mixing bowl with cooking spray and place your dough inside.  Cover and place in the fridge overnight.

It should look like this before you put it in:

Day 1 of dough ball

1. The next day, remove the dough from fridge.  Do not punch down or knead.
2. Preheat oven to 400deg
3. Lightly flour a flat surface and roll your dough into an approx 8 x 12″ rectangle
4. Brush dough with 1 tbsp EVOO
5. Sprinkle with 1/4 cup cheese and black peppa
6. Roll dough into a jelly roll and pinch seam
7. Cut into 1 1/2 inch slices
8. Put on baking sheet cut sides up
9. Place pan in oven and immediately reduce heat to 375
10. Bake rolls for 12 minutes

(Blurry) Parmesan Thyme Rolls (yields 8)

Want to know the only negative about these tasty buns???  There were only 8 and I could easily have eaten all of them myself =)

Here’s our entire spread which also included Roasted Brussel Sprout Apple and Cranberry slaw and Maple Mustard Pork Chops:

The T-day spread (another blurry pic )

I hope you all have an incredible, blessed Thanksgiving with your loved ones.