Orange Vanilla Sweet Potatoes

  • sweettater4 sweet potatoes or yams, peeled and cut into wedges
  • 1/4 cup melted butter (coconut oil for dairy-free and vegetarian)
  • 1 vanilla bean, halved lenthwise
  • Zest from one orange
  • Juice from two oranges
  • Fresh grated nutmeg, salt, and fresh cracked black pepper to taste
  1. Preheat oven to 350 degrees.
  2. Scrape seeds from vanilla beans into melted butter and add seed pods.
  3. Toss butter/vanilla with potatoes.
  4. Roast until potatoes are soft – about 45 minutes to an hour.
  5. Remove potatoes from butter and set aside, tented with foil.
  6. Carefully pour butter from pan into a small saucepan with orange juice and zest.
  7. Simmer over medium heat until reduced by half and syruppy.
  8. Toss with potatoes.
  9. Season with fresh grated nutmeg, salt, and pepper to taste.

Orange Ginger Cranberry Sauce

  • cranberries1 bag fresh cranberries
  • Juice of two oranges
  • 1/4 cup water
  • Zest of one orange
  • 2 tablespoons fresh grated ginger
  • 1 cup sugar (or use stevia or honey for paleo)
  • Fresh grated cinnamon to taste.
  1. Place berries in a non-reactive saucepan.
  2. Add orange juice, water, sugar, ginger, and orange zest.
  3. Boil until cranberries begin to pop.
  4. Reduce heat to simmer and cook until cranberries release their pectin and sauce is desired consistency.
  5. Add cinnamon to taste.
  6. Refrigerate overnight before serving.

Orange Creme Brulee

  • 4 cups heavy creamcremebrulee
  • Dash salt
  • 2/3 cups sugar
  • 1 vanilla bean
  • Zest of one orange
  • 12 egg yolks
  1. Pour 2 cups of heavy cream in a saucepan.
  2. Split vanilla bean in half and scrape out seeds. Put seeds and pods into cream in pan.
  3. Add sugar, salt, and orange zest.
  4. Heat to boiling over medium heat, stirring constantly.
  5. When cream boils, remove from heat and allow to steep for 15 minutes.
  6. Preheat oven to 300 degrees.
  7. Add remaining 2 cups of cream to steeped cream.
  8. Crack egg yolks into a bowl and whisk.
  9. Whisk cream mixture into yolks.
  10. Strain mixture through a fine mesh sieve into eight 4 to 5 ounce ramekins.
  11. Place ramekins in a 9 x 13 cake pan lined with a towel.
  12. Place pan in oven.
  13. Pour several cups of boiling water into the cake pan, being careful not to splash it into ramekins.
  14. Bake for 25-30 minutes, until custard is set in center but still wiggles around the middle.
  15. Remove from water bath to a wire rack. Cool to room temperature for about 2 hours.
  16. Cover with plastic wrap and place in refrigerator overnight.
  17. Sprinkle the tops of custards with about 1 teaspoon of sugar and caramelize with a kitchen torch.