Hey y’all! Today I wanna share a couple of delicious recipes with y’all. We got Japanese Chestnuts and Sweet Potatoes, both perfect for the fall season. Let’s get cookin’!
Japanese Chestnuts
For this recipe, you’ll need:
- 1 lb Japanese chestnuts
- 4 cups water
- 1 cup sugar
- 1 teaspoon sea salt
Instructions:
- Preheat your oven to 400°F.
- Cut a small “X” on the flat side of each chestnut with a sharp knife, making sure to cut through the shell.
- Place the chestnuts on a baking sheet and roast them in the oven for 15-20 minutes.
- Remove the chestnuts from the oven and let them cool for a few minutes.
- Peel off the outer shells and the inner skins while the chestnuts are still warm.
- In a medium-sized pot, bring the water, sugar, and salt to a boil.
- Add the chestnuts to the pot and reduce the heat to low.
- Simmer the chestnuts in the syrup for about 30-40 minutes, or until they are tender.
- Remove the chestnuts from the syrup and let them cool.
- Serve the chestnuts warm or chilled.
Sweet Potatoes
For this recipe, you’ll need:
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat your oven to 400°F.
- Peel the sweet potatoes and cut them into thick slices.
- In a large bowl, whisk together the olive oil, garlic powder, paprika, sea salt, and black pepper.
- Add the sweet potato slices to the bowl and toss to coat them evenly with the seasoning mixture.
- Spread the sweet potato slices out in a single layer on a baking sheet.
- Bake the sweet potatoes in the oven for 25-30 minutes, or until they are tender and golden brown.
- Remove the sweet potatoes from the oven and transfer them to a serving dish.
- Serve the sweet potatoes hot.
Hope y’all enjoy these recipes as much as I do! Nothing beats some good homemade food.
