Here's a fun way to entertain a crowd with a casual mix-and-match, sweet and salty bar. It works well with sweet potatoes, baked potatoes, spaghetti squash, and roasted butternut squash halves.
The idea is to prepare the toppings ahead of time and bake the potatoes and squash about an hour before meal time. You can also make the potatoes and squash ahead of time and reheat them before servings.
Keep the size of the potatoes about the same so they're ready to serve at about the same time, or just time it so they're all done about the same time. I use my toaster oven for the sweet potatoes (at 400 degrees F) and squash and my big oven for the baked potatoes (425 degrees F).
Sweet potatoes. I prefer Garnet sweet potatoes, which are sometimes labeled as yams but they're not. Japanese sweet potatoes are another option. The US Sweet Potato Council lists five different varieties of sweet potatoes and how to choose them. Preheat your oven to 400 degrees F and bake the sweet potatoes for about an hour or until tender when a fork is inserted into it.
Butternut squash. Find the smaller size squash and use each half as a single serving. Slice the squash in half and place each half face down on a baking sheet lined with parchment paper. Bake at 400 degrees F for about 30 minutes, or until tender when a fork is inserted into it.
Baked potato. I keep it basic and use the Dolly Parton method: Preheat your oven to 450 degrees F and place the potatoes in the oven to bake for about 50 minutes or until tender when a fork is inserted into it.
I have two topping types here: the first is Moroccan inspired and the second has a Southwestern theme. They can be mixed and matched. These are just some toppings I like to use that are a mix of sweet, spicy, and salty.
Note: There is only one none vegetarian topping that I made specifically for the omnivores in the crowd. For SCD use butternut squash and avoid the corn (grain), feta cheese, and soak black beans overnight. For sour cream, replace with cashew sour cream (recipe below). For the sweet and spicy pepitas, leave out the coconut brown sugar and maple syrup and add honey instead.
It's also fun to have a few dressings such as herb ranch dressing, dairy-free ranch dressing, enchilada sauce, hot sauce, and hot honey butter sauce. To make the hot honey butter sauce, add equal parts honey and butter melted together with a pinch of salt added.
Moroccan Spiced Ground Chicken
Ingredients
- 2 tablespoons lemon juice about one lemon
- 1 teaspoon lemon zest
- ¼ cup raisins
- 2 tablespoons olive oil
- 1 small onion peeled and diced
- 1 pound ground chicken or other ground protein
- ¼ teaspoon salt and more to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- Add the lemon juice, zest, and raisins to a small bowl and set aside.
- Place a skillet on medium heat and add the olive oil.
- Add the onions to the skillet and sauté for 5 minutes or until they become transparent.
- Place the ground chicken in the skillet and let brown for a few minutes on one side.
- Add the salt and spices to the chicken and break up and stir the chicken with a wooden spatula or spoon. Stir until cooked and add some water if needed.
- Remove from heat and add the raisins and lemon juice and stir to combine with the chicken.
- Serve warm, and store leftovers in the refrigerator for a few days.
Nutrition
Dolly's Baked Potato
Ingredients
- 4 medium Russet potatoes
- 1 tablespoon finely chopped chives
- 2 tablespoons butter or plant-based butter
- 1 cup yogurt
- ¼ cup pickled jalapeños
- ¼ teaspoon salt
- ¼ teaspoon ancho chili pepper or other chili pepper
Instructions
- Preheat your oven to 450℉.
- Clean and dry each potato.
- Place the potatoes directly on the oven rack and bake for about 50 minutes.
- Take them out of the oven, slice each in half, and serve hot or very warm with the toppings.
- Store leftovers in the refrigerator for a few days.
Nutrition
Chili Lime Pepitas (Pumpkin Seeds)
Ingredients
- 1 cup raw pepitas hulled pumpkin seeds
- 1 teaspoon chili powder
- ⅛ teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 350℉.
- Prepare a baking sheet with parchment paper or a non-stick mat, or grease your baking sheet with oil.
- Combine all the ingredients in a bowl and blend well.
- Bake the seeds for 10 minutes, or until they begin to turn golden brown and puff up. You'll also hear them pop.
- Cool and enjoy! Store in a sealed container for a week or so.
Nutrition
Baked Sweet Potatoes
Ingredients
- 8 sweet potatoes
Instructions
- Preheat your oven to 400℉.
- Prepare a baking sheet with parchment paper or aluminum foil.
- Use a fork or knife to poke a few small slits or holes in each potato and place them on the baking sheet.
- Roast 60 minutes or until you can easily pierce them with a fork.
- Store in the refrigerator for a few days.
Nutrition
Cashew Sour Cream
Ingredients
- ½ cup raw cashews soaked in hot water for 10 minutes or room temperature water overnight
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 5 tablespoons water or enough to get a thick, smooth consistency
Instructions
- Add all the ingredients to a high speed blender and blend until smooth and thick.
- Store in the refrigerator for a week or so.
Nutrition
Enchilada Sauce {quick & easy}
Ingredients
- 14 ounces tomatoes puréed or cooked diced, or 1 ½ cups fresh diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar or other vinegar
- 1 garlic clove peeled
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder or more chili powder, plus a pinch of smoked paprika or cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Use it straight up, bake with it. Store in refrigerator for a few days or freeze for a few months.
Nutrition
Pico de Gallo {with cherry tomatoes}
Equipment
- Food processor (optional)
Ingredients
- 1 cup cherry tomatoes or other tomatoes
- ½ cup red onions diced
- 1 /2 tablespoon lime juice
- ½ cup cilantro leaves finely chopped
- pinch of salt
Instructions
- Lightly pulse the tomatoes in a food processor, or chop by hand with a knife.
- Add all the ingredients to a bowl, blend with a spoon or fork, and serve.
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