Although turkey is the centerpiece of a Thanksgiving meal, I’ve noticed that any and all side dishes get almost as much attention. Sweet potatoes are always on the menu but often change their presentation from year to year. This is a recipe that cuts back on the calories a bit (sorry, no marshmallows!) but still has all the taste.
Pecan Sweet Potatoes
3-6 yams or sweet potatoes (depending on how many will be gathering around the table.)
½ cup packed, dark brown sugar
½ cup butter, melted
1 cup roughly chopped pecans
2 teaspoons freshly grated orange zest
1/8 teaspoon ground cinnamon
Peel, slice, and simmer sweet potatoes until just tender. They will finish off the last bit of cooking in the oven.
Preheat oven to 350 degrees. Vegetable oil a baking dish large enough to contain your sweet potato slices.
Combine the brown sugar, butter, pecans, orange zest, and cinnamon in a bowl. Mix well.
Place half the sweet potatoes in the prepared baking dish and spread half of the brown sugar/butter mixture over them. Cover with the rest of the potatoes and cover with the rest of the brown/sugar mixture.
Bake for 20-30 minutes, uncovered until there is a few brown edges and the potatoes are fork tender and heated through. Serve!
And, if you are tired of mashed potatoes or want to provide something extra for those who want something to go with the ham, Scalloped Potatoes make the meal smell most welcoming.
5-6 medium white potatoes
½ cup butter
1 teaspoon freshly-ground black pepper
½ teaspoon salt
2 tablespoons all-purpose flour or gluten-free flour blend
2 cups shredded sharp cheddar cheese
½ cup shredded Romano or Parmesan cheese
1 cup whole milk
Peel and thinly slice the potatoes
Preheat oven to 350 degrees. Vegetable oil spray a deep, oblong baking pan or one of your choice that will accommodate the ingredients.
Place half of the potato slices in the prepared baking dish. Slice up the butter and put down half over the potatoes. Sprinkle one tablespoon of flour or flour blend over the butter and cover with 1 cup of the cheddar and 1/4 cup of the Romano or Parmesan. Sprinkle with half the salt and pepper. Cover with the rest of the potatoes and ingredients. Carefully pour the milk over the potatoes, cover, and bake for 45-60 minutes until fork tender. For a brown top to the dish, remove the cover for the last ten minutes of baking.