Savory Sun Dried Cranberry and Sage Bread Pudding and Sweet Potato

Savory Sun Dried Cranberry and Sage Bread Pudding
1 loaf Artisan bread, cubed
1/3 cup butter
1/2 sweet onion, chopped
3 stalks celery, chopped
2 tbsp fresh sage, snipped
1/3 cup dried cranberries
2 cups half and half, or whole milk
4 large eggs
1/8 tsp pepper
Pinch of salt

In a large bowl toss bread and sage together. Set aside

In a sauté pan, melt butter. Add onions and celery. Cook until translucent, but not
browned. Drizzle over bread mixture. Toss well to coat. Stir in dried cranberries.

In a medium sized bowl, whisk together eggs, half and half, salt and pepper.
Pour over bread and mix well.

Pour mixture into a buttered 2 quart baking dish.

Bake at 350 for 45-50 minutes or until a knife inserted comes out almost clean and top is
golden brown.

Makes 6-8 servings

Recipe by Amy Richardson
Whipped Sweet Potatoes with Carmelized Apples and Maple Pecan Butter – Carmelized Apples:
2 golden Delicious Apples, peeled and chopped
2 tbsp butter
3 tbsp sugar

In a sauté pan, melt butter over medium heat. Sprinkle sugar over butter; stir until it begins
to melt. Add apples and sauté until juices form and apples become tender–about 10
minutes. Set aside until ready to use.
Whipped Sweet Potatoes:
4 large orange yams, or sweet potatoes
1/2 cup half and half
1/4 cup brown sugar
3 tbsp butter
Sea Salt and Black pepper to taste

Prick and bake potatoes at 350 degrees for 1 hour or until soft.
Remove from oven until cool enough to touch.
Cut in half and scoop out hot potatoes into a large mixing bowl.
Add half and half, butter, and brown sugar. Whip until light and fluffy.
Add carmelized apples. Mix well and season with salt and pepper to taste.
Serve hot with Maple Pecan Butter