Double Sweet Potato Orzo

What better way to accentuate the great taste of our Viviana Gluten-free Sweet Potato Orzo then with some extra sweet potatoes? For this recipe, the sweet potatoes are roasted in the oven and then finished by being pan fried. This makes for a tender sweet potato with an excellent crunch. This recipe would also be great with ground turkey or Polidori gluten free sausage.

Ingredients:

1-8 oz package - Viviana Gluten-free Sweet Potato Orzo
2 - medium sweet potatoes
2 oz - pecans
2 Tbsp - olive oil
1 Tbsp - Vegetable oil
2 sprigs - fresh rosemary
1 - egg
1/2 cup - gluten free Italian bread crumbs
1/4 tsp - cayenne pepper
1/2 Tbsp - brown sugar
2 tsp - lemon juice
To taste - salt and black pepper

 Directions:

1. Preheat oven to 400ºF. Peel sweet potatoes and chop into 1/2" cubes. Combine into a large zip-top bag or mixing bowl and combine with 1 Tbsp olive oil, 1/2 Tbsp brown sugar, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 2 tsp lemon juice. Mix well and then place into a baking dish. Cook until tender (30-45 minutes). Remove from baking dish using a slotted spoon and allow to cool.

2. Heat a large pot of water on the stove over high heat. While the water is heating, beat egg in small mixing bowl and place bread crumbs into separate bowl.

3. Add the Viviana Gluten-free Sweet Potato Orzo to the water.

4. Heat a large frying pan on the stove over medium heat. Once hot add the vegetable oil and allow to heat. Place 1/4 of the cooked sweet potato into the egg and then transfer to the bread crumbs. Add to the hot pan. Repeat until all potatoes are in the pan. Increase heat if needed and cook until browned.

5. Cook the orzo until al dente and drain using a colander. Rinse thoroughly with water and return to the cooking pot. Remove rosemary from sprigs by hand and add to pot. Crumble the pecans by hand and add to the pot. Add the cooked sweet potatoes and 1 Tbsp olive oil to the pot. Mix well and season to taste with salt and black pepper. Heat until warm.

6. Serve and enjoy!