AT HOME WITH KAYLA PRICE 2/18

ByTaylor Nye

PublishedFebruary 18, 2022

Brookshires cinnamon roasted sweet potatoes with fresh cranberry pecan relish

If your local grocery store is Brookshire’s, then you will feel right at home with this post. If you aren’t familiar with Brookshire’s, it is a chain of grocery stores that originated in Tyler, Texas. Today they have 180 stores in Texas, Louisiana and Arkansas.Brookshire’s provides a free pamphlet every couple of months that has information about products as well as recipes. It is the latter that I have been enjoying!For years I have been collecting the pamphlets and reading them. Often, flipping through the pamphlet and drooling over the photos has provided inspiration for a meal or dish. It wasn’t until a couple of years ago that I followed a recipe.The back story…I am a kamikaze cook. I will attempt any recipe – with or without practice – for my family or for guests! On this particular night, I had a friend from out of town as well as a guest from out of the country joining my husband and me.I had noticed the front cover had a photo of an appetizing, seasonal dish that was a butternut squash with filling. My mouth was watering as well as my eyes!

I was determined to make the Stuffed Butternut Squash with Quinoa and Sausage for our dinner party. I gathered the necessary ingredients, even going as far as to ask my friend to bring the pomegranate arils with her from the Austin area (sadly, Brookshire’s hadn’t received their order yet; in hindsight, chopped fresh cranberries would have worked as well).All I can tell you is that we had four full and happy tummies at the end of the evening. This recipe was a winner. I still dream of that dish when I consider a menu for a dinner party.In the fall, one of the pamphlets had a recipe for Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish. It too was simple to make and wonderful to eat! The Cranberry-Pecan Relish would also be perfect alongside a chicken breast or pork lion.A few weeks ago I ran across a coupon mailer from 2021 that gets mailed to homes from Brookshire’s. In addition to the coupons, there are also a couple of recipes included. This time it was Roasted Pears with Pancetta-Bleu Cheese Crumble that captured my attention. The photo looked amazing, and the flavors seemed like something my husband and I would enjoy.I gathered the ingredients, most of which I already had on hand. I substituted bacon for the pancetta since I had some I need to use. The results were delicious! My husband was impressed not only with the flavor but also the presentation. It really looks like a fancy-schmancy dish that took all day to prepare.

Those of you who don’t have a Brookshire’s in your town will think you are missing out, but that is not so. Their website offers a recipe section at Brookshires.com. I promise you will find recipes that you will want to try. The photography is eye-catching and makes you want to read every recipe. Once you read them, then you want to make them. These recipes have also helped me to cook more seasonally by steering me to ingredients and flavors that are at their peak.Not only are these recipes delicious, but they are also simple to make…even on a weeknight. If you don’t already collect the recipe pamphlets, you are going to want to start.

2 lb Sweet Potatoes
4 tbsp. Butter, melted
1 tbsp. Olive Oil
2 tsp. Honey
1/4 tsp. Cinnamon
1/4 tsp. Salt
1 cup(s) Fresh Cranberries
3 tbsp. sugar
2 tbsp. Orange Juice
1 tbsp. Minced Fresh Parsley
1/2 tsp. grated fresh lime zest
2 tbsp. Pecans, finely chopped

Preheat oven to 375° F. Peel the sweet potatoes, and cut into 1/2-inch thick rounds. Place in a large bowl. Add butter, olive oil, honey, cinnamon and salt. Toss to coat. Line a baking sheet with parchment paper. Spread the sweet potatoes onto the baking sheet in an even layer. Bake for 35 to 45 minutes. Flip the potatoes after 20 minutes. Continue to cook until slightly charred and fork-tender.
To make the cranberry-pecan relish, add cranberries, sugar, orange juice, parsley and lime zest to a food processor. Pulse several times until cranberries are roughly chopped. Strain into a bowl. Stir in the pecans. When sweet potatoes are ready, add to a serving dish. Spoon the cranberry mixture over the top.

Note: Kayla served this with Jenny-O All-Natural Turkey Breast Tenderloins with homemade pan gravy and Near East Quinoa and Brown Rice Blend, Roasted Red Pepper/Basil. These are all also Brookshires recipes!

More recipes at: https://www.brookshires.com/recipes/