Sweet Potato Side Dish
This was by far my favorite dish I made this year. I made it up as I went along and I am very impressed at how yummy this turned out.
6-7 Medium Sweet Potatoes
Poke each potato 4-5 times with a fork or knife bake in oven at 425 for about 1 hour (stick a fork in to make sure they are soft on the inside).
Once slightly cooled remove all the skins and place into large bowl.
¼ Cup Butter
1/3 Cup Honey
¼ Cup Maple Syrup
Mash all ingredients together.
Place into casserole dish. (I made this a day in advance and stored in the refrigerator)
1 Cup Crushed Pecans
1/2 Cup Brown Sugar
Fork together the pecans and brown sugar and pour over the top of the sweet potatoes. Place in the oven to reheat and form a slight crust on the top. For me in was about 30 minutes in a 350 degree oven.
1 1/2 Cups chopped Celery
1 Cup diced onion
2 tsp dried sage
In a Dutch oven with preheated Olive Oil saute the above ingredients for a few minutes. Add in the following:
1 package of Pepperidge Farms Herb Stuffing Mix
Stir the above ingredients together. Then add
3 Cups Chicken Stock
2 Cups Apple juice
Keep stirring the mixture until you get your preferred consistency.
Add in the following
1 cup of toasted chopped almonds.
1/2 cup of raisins
Place the mixture in a baking dish and heat in the oven until slightly crispy on top. For me it was about 30 minutes in a 35o degree oven.
Garlic Mashed Redskins
Nothing too fancy here. Mashed potatoes are one of the easiest dishes to make. They are also pretty hard to screw up. For my Thanksgiving Mashed I boiled red skins with skin on until tender. I mashed with the typical butter, milk, salt and pepper. I also added in some fresh minced garlic.
Corn with a twist
To spice up frozen corn add finely diced red onion and red pepper. Salt & Pepper to taste. Place in baking dish add a little chunked butter and microwave for 5 minutes.
Cranberry Dressing with a Pop
1 can whole cranberry sauce
3 sliced and diced clementines
Allow to sit overnight to allow flavors to blend.