My Favourite Holiday Recipes

Southwest Roasted Sweet Potato Dip

This delicious and easy dip is perfect to make ahead for the holidays.

Refrigeration Time: 1 hour or up to 3 days

Preparation Time: 20 minutes

• 2 medium Ontario Sweet Potatoes (about 8 oz/250 g each)
• 4 cloves Ontario Garlic
• 1/2 cup (125 mL) coarsely chopped cilantro
• 1/4 cup (50 mL) olive oil
• 1/4 cup (50 mL) lime juice
• 2 tbsp (25 mL) water or vegetable broth
• 1 tbsp (15 mL) ground cumin
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) chili powder
• 1/4 tsp (1 mL) cayenne pepper
• Cilantro leaves (optional)
• Baked white corn tortilla chips
• Ontario Greenhouse Cucumber Sticks

Preparation

Pierce sweet potatoes several places with fork; place on paper towel in microwave oven. Cook on High for 5 to 9 minutes or until tender. Cover with towel and let stand 5 to 8 minutes.

Meanwhile, peel and slice garlic into food processor bowl; pulse to finely chop.

Scoop flesh out of sweet potatoes to yield 2 cups (500 mL); add to food processor. Add cilantro, oil, lime juice, water, cumin, salt, chili powder and cayenne; process until puréed.  Refrigerate in airtight container for 1 hour or up to 3 days or freeze. Bring to room temperature to serve. Garnish with cilantro leaves (if using). Serve with tortilla chips and cucumber sticks.

Tips:

• Bake sweet potatoes in 350°F (180°C) oven for 45 to 60 minutes.
• Substitute chipotle chili powder to taste for the chili powder and cayenne.

Nutrients per serving

1 Serving (2 tbsp/25 mL):

• PROTEIN: 1 gram
• FAT: 3 grams
• CARBOHYDRATE: 6 grams
• CALORIES: 52        
• FIBRE: 1 gram

Apple Ice Box Cake

Frozen desserts are perfect for holiday entertaining. They can be made ahead and waiting in the freezer for last minute get-togethers.  

Freezer Time: 4 hours or overnight

Preparation Time: 10 minutes

Cooking Time: 12 minutes

Serves: 16-18

Ingredients

• 1/2 cup (125 mL) Ontario Apple Cider or apple juice
• 1/4 cup (50 mL) Ontario Maple Syrup
• 1/4 tsp (1 mL) each ground cinnamon, ginger and cloves
• 3 Ontario Apples, peeled and finely chopped
• 8 cups (2 L) vanilla ice cream
• 2 cups (500 mL) coarsely crushed vanilla wafer cookies (about 45 cookies)
• 1/2 cup (125 mL) chopped walnuts, toasted

Topping:

• 2 tbsp (25 mL) Ontario Maple Syrup

Preparation

In large nonstick skillet, bring apple cider, maple syrup, cinnamon, ginger and cloves to boil. Add apples; stir to coat. Reduce heat, cover and simmer for 10 minutes. Remove lid, increase heat to medium and cook for 2 minutes or until apples are very tender and most of the liquid has evaporated. Cool completely.

Meanwhile, soften ice cream at room temperature, about 20 minutes.

Line 13- x 9-inch (3 L) glass or metal baking dish with parchment paper, leaving overhang at each end.

In large bowl, combine softened ice cream with apples. Spread half the ice cream mixture in bottom of dish. Sprinkle with half each of the cookies and walnuts; press lightly. Repeat with remaining ice cream mixture, cookies and walnuts. Cover and freeze for 4 hours or overnight.

Let frozen cake stand in refrigerator for 20 minutes. Using parchment paper handles, remove cake to cutting board. Cut into squares.

Topping: Drizzle each serving with maple syrup. 

Nutrients per serving

1 Serving (When recipe serves 18):        

• PROTEIN: 3 grams
• FAT: 10 grams
• CARBOHYDRATE: 31 grams
• CALORIES: 219           
• FIBRE: 1 gram
• SODIUM: 80 mg