The weather we have been having here in Bucks County, Pennsylvania so far this Fall has been absolutely gorgeous! So nice that I haven’t even feelt the need to start up my usual soup making frenzy once the temp drops. Instead I have been playing with pumpkins, apples and sweet potatoes to name a few of the ingredients I (and maybe you too) begin to crave this time of year.
Cutco asked me to come up with a fall dish to highlight both the harvest of Fall and their stunning knives which I have to say any cook would love to get their hands on!
Cutco is a name I remember since childhood, some of my friends sold it back in the day. My in-laws have always sworn by them…always! They are the only knives they have ever had or ever will…the end!
They have been around since 1949, and in addition to being tools of beauty and precision, I LOVE that! For 60 years the knives have made in the U.S.A. from American steel by American workers made and come with a lifetime guarantee! I only own a few Cutco pieces, however they make over 100 kitchen cutlery products. Even my Little Chef, Samantha has her own Cutco Petite Chef’s Knife, something she takes great care of, and at the tender age of 10 has worked her way up
to (with my supervision).
From their Forever Guarantee to the standing offer of shipping your knives up to be perfectly sharpened at no cost to you (other than shipping) to the design & functionality – Cutco is one of those Brands you can trust! Now on to my Fall Harvest Dish!!
I went with a simple side dish that I think is spectacular!
Isn’t this gorgeous? I SWEAR, hardly any effort went into making this dish…Literally 15 minutes prep and 35 minutes bake time, that-was-it!! And do you know what? Your family and friends will be impressed, heck many restaurants don’t turn out dishes this pretty BUT you can!! And it will be our secret how easy it was! I was totally going to scatter some pancetta/bacon chunks around these but you know what…they really didn’t need them. But you could if you wanted to cause…ya know…BACON!! THAT would be an awesome appetizer…just sayin”!
Make these for your next dinner party, family gathering, Thanksgiving, Christmas or just because…and send me a photo of it!! I want to see it!! I am dorky that way, making people happy through food completes me!
Disclosure: I was not paid to write this post, I did however receive the knife pictured in the photos, which I LOVE (I actually already own one of the same). As usual all opinions are my own.
Spicy Honey Lime Vinaigrette
1/2 cup olive or grapeseed oil
1 TBS honey
1 TBS fresh lime juice
Red (Cayenne) pepper
2 TBS chopped cilantro
Salt & pepper
Combine all ingredients EXCEPT cilantro in a small bowl and whisk until combined. Once you have used a TBS of it to toss the sweet potato slices, add in the cilantro and reserve for serving.
Sweet Potato Stacks
2 large sweet potatoes
Salt & pepper
Preheat your oven to 375 degrees. Grab a cupcake pan, oil or spray 6-8 cupcake holes.
Peel your potatoes, then slice them into rounds about 1/16 of an inch (like the thickness of a nickel).
Toss them with just a bit of the vinaigrette, salt and pepper.
Place the rounds (smallest first) into the cupcake holes (about 8 slices) and bake for 30-35 minutes or until done to your liking.
Plate stacks and drizzle liberally with the vinaigrette and serve.
Colleen’s Notes: Like I always say…taste and adjust, do you want it sweeter? Spicer? If so add a bit more of this or that. Oh and here is what the stacking looks like: