Ingredients:
4 large sweet potatoes, diced small
¼ cup olive oil
¼ cup infused simple syrup
2 tablespoons fresh rosemary, chopped
½ cup dried cranberries
½ cup sugared walnuts
8-12 ounces arugula
1 cup cooked grain of your choice
1 large or 2 small oranges, candied (see instructions below)
Balsamic Vinegar to drizzle
Salt & Pepper to taste
Method:
1. Preheat oven to 425 degrees.
2. In a large bowl, mix together olive oil, syrup and rosemary. Add sweet potatoes and toss to coat. Pour out onto a baking sheet. Season with salt & pepper and bake for 30-45 minutes, or until roasted. In last 10 minutes of cooking, sprinkle cranberries over sweet potatoes on pan and let warm.
3. When sweet potatoes are done, let cool slightly.
4. Place grain & arugula in a mound on a platter, ringed with sweet potatoes. Sprinkle with walnuts, top with oranges and drizzle with balsamic. Enjoy!
For the Infused Simple Syrup/Candied Fruit:
Ingredients:
• 1 cup water
• 1 cup sugar
• 1 cup fruit to be infused (or if using an orange – 1 large orange, for example)
Method:
1. Add water and sugar to a saucepan and bring to a boil. Add fruit and reduce heat to medium-low for 15 minutes. Turn off heat and let sit for 8 minutes. Strain and reserve fruit infused simple syrup in a jar. Place sliced fruit on a rack to dry. Toss in sugar to coat if desired.
For the Candied Nuts:
Ingredients:
• 1 cup pecan halves or pieces
• ¼ cup infused simple syrup
Method:
1. In a skillet over medium heat, toast the pecan halves. Once toasted, add the simple syrup and cook until it forms a brittle-like consistency.