Thanksgiving is right around the corner! I thought I’d share recipes for a few of my favorite side dishes during this time of year. I hope you will enjoy them with your family as I have over the years. Enjoy!
Classic Sweet Potato Casserole
4 ½ pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal,
crushed 1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter,
melted 1 1/2 cups miniature marshmallows
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
1/2 cup butter
3 cups diced celery
2 cups diced sweet onions
1/2 cup finely chopped fresh sage
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper
1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
1/3 cup butter
1/3 cup half-and-half
4 ounces cream cheese, softened
3/4 teaspoon coarsely ground pepper
1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately
Green Beans with Shallots and Red Pepper
2 (16-oz.) packages frozen whole green beans, thawed
1/4 cup butter 3 large shallots, thinly sliced*
1 large red bell pepper, cut into thin strips 1 teaspoon kosher salt**
1/2 teaspoon pepper 1/2 teaspoon garlic powder
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
2. Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.
*1/2 small sweet onion, thinly sliced, may be substituted. **1/2 tsp. regular salt may be substituted.