eGourmet Recipes

4 sweet potatoes

¼ cup Kinloch Plantation Products Pecan Oil

1 or 2 cloves garlic, peeled and cut into slices

Mitch’s Oh Yeah Zesty Seasoning

Preheat oven to 400°.  Wash unpeeled potatoes and dry.  Cut ends off, but do not peel potatoes.  Set aside.  In medium bowl, add Pecan Oil and peeled garlic slices.  Allow the garlic to infuse or sit in the oil for about 10 minutes.  Cut unpeeled potatoes into chunks or ¼” slices.  Remove garlic and toss potatoes in the garlic-pecan oil.  Place in a single layer on baking sheet.  Sprinkle top of potatoes with Cajun seasoning or Herbes de Provence.  Bake @ 400° oven for 15 minutes.  Turn potatoes over, sprinkle other side with seasoning and continue baking for an additional 15 minutes or until tender on the inside.

Serves 6

Preheat oven to 375˚. Slice off top third of the tomatoes and reserve for another use. Place the tomatoes in an oiled baking dish. Drizzle with olive oil and season generously with salt and pepper. Divide fresh herbs over the tops of tomatoes, then sprinkle with cheese. Bake uncovered until cheese is golden and tomatoes are heated through, about 10-12 minutes. Serve hot.

Recipe courtesy of Molly Fowler, The Dining Diva