Updated: Mar 22
Tasty delite Cornish hen with sweet potato casselore and green salad
4 tbsp. Tasty Delite original and Cajun mix.
2 Cornish hens
½ stalk of celery
Salt and pepper
Season and prep the hens: Dry the hens with a paper towel, and season generously
with Tasty Delite mix both inside and out, rub well all around and inside.
Prep the roasting pan: Preheat the oven to 425F. Add the fresh herbs, garlic, onion,
celery, carrots, and half the lemon slices to the roasting pan. Place the hens in the
baking pan over the bed of ingredients and drizzle olive oil all over the hens.
Roast the hens: Bake, uncovered, for 50 minutes or until a thermometer registers
165F in the thickest part of the breast. Let the hens repose for 20 minutes and serve
with the rest of the lemon slices. Garnish with fresh herbs if you have any left.
Sweet Potato casserole
4 large sweet potatoes (about 3 cups of mashed sweet potatoes)
2 large eggs
1 cup unsalted butter
Begin by cooking your sweet potatoes. You can bake them in the oven at 400 degrees
F for 60 minutes. Or you can peel and boil the potatoes in a large pot of water, for
about 30 minutes.
Set the oven to 375 degrees F.
Once your potatoes are cooked, combine them in a large bowl with the salt, vanilla
extract, eggs, melted butter, milk and orange juice. Using a fork beat them for about 4-
5 minutes until fluffy and smooth, you can use a mixer.
Pour the mix into a casserole dish and bake (375 degree) for around half an hour.
While the potatoes are baking, make your streusel topping. Combine flour, chopped
pecans, and butter. Stir together with a fork and set aside.
After your sweet potatoes have cooked, top with streusel and return to the oven to
bake an additional 10-15 minutes. Serve hot.