Holiday recipes

By Times staff
© St. Petersburg Times
published November 13, 2002

Spinach Salad with Sweet Potato, Pecans and Dried Cranberries

• 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 4 tablespoons vegetable oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon powdered ginger
• 2 cups coarsely chopped pecans
• 1 pound prewashed baby spinach
• 1 1/3 cups dried cranberries
• 5 ounces goat-cheese crumbles (optional)

Maple-Mustard Vinaigrette:

• 1 tablespoon maple syrup
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 1/2 cup vegetable oil

Up to three days ahead: To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a bowl. When salt is dissolved, stir in oil. Do not overmix. Refrigerate.

One day ahead: Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper and ginger. Divide potatoes between two foil-lined 9- by 13-inch roasting pans. (Do not crowd, or potatoes won't roast properly.) Roast at 450 degrees for 15 minutes, stir, then roast an additional 10 to 16 minutes, until they begin to turn golden.

Leave in pans and let cool to room temperature. Refrigerate overnight in sealed plastic container.

Coarsely chop pecans and toast in skillet on medium heat until lightly browned, about 7 minutes. Cool and set aside at room temperature until you're ready to assemble the salad.

On the day of meal: 30 minutes before serving, reheat sweet potato cubes in a 350-degree oven for about 15 minutes. Cool slightly.

For an attractive presentation, put spinach in a large salad bowl. Remove cooled sweet potato cubes from pans and layer on top of spinach. Pour dried cranberries over potatoes, then pecans.

Sprinkle with goat cheese. Serve dressing on the side.

Makes 12 to 16 servings.

Source: Yankee magazine, November 2002.

Pecan Cinnamon Muffins

• 1 1/2 cups flour, sifted
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup vegetable oil
• 1 large egg, slightly beaten
• 1/2 cup milk
• 1/2 cup chopped pecans

Sift flour, sugars, baking powder, salt and cinnamon into mixing bowl.

Combine egg, oil and milk in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten.

Stir in pecans. Spoon batter into greased 9x2 1/2-inch muffin-pan cups, filling each 2/3 full. Bake in preheated 400 degree oven for 20 minutes or until golden brown.

Makes 9 muffins.

Source: MealMaster.

Baked Sweet Potatoes Stuffed with Cranberries, Pears and Pecans

• 8 8-ounce sweet potatoes, scrubbed
• 1 cup dried cranberries
• 4 tablespoons (1/2 stick) butter
• 2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
• 1 cup pecans, coarsely chopped
• 4 teaspoons minced peeled fresh ginger
• 4 teaspoons (packed) light brown sugar
• 2 teaspoons plus 11/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

Position rack in center of oven and preheat to 350 degrees. Line baking sheet with foil. Pierce potatoes in several places with fork; place on a prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and saute until tender and golden, about 4 minutes.

Stir in cranberries, pecans, ginger and brown sugar; saute 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 11/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes.

Note: Can be prepared 4 hours ahead. Cover lossely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350 degree oven until heated through; about 20 minutes.

Serves 8.

Source: Bon Appetit, November 2002.

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