There is something for everyone in these great Thanksgiving side dish items. Find familiar favorites, along with tempting new creations to try on your Thanksgiving Menu this year!
Classic Sweet Potato Casserole
4 1/2 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
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°.
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.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
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
Mashed Potato Casserole
1 (22-ounce) package frozen mashed potatoes $
1/2 teaspoon salt $
1/4 teaspoon pepper $
2 large eggs, lightly beaten $
1 (3-ounce) package cream cheese, softened $
1 small onion, chopped $
1 (2-ounce) jar diced pimiento, undrained
1 cup (4 ounces) shredded sharp Cheddar cheese $
Prepare potatoes according to package, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento. Place in a lightly greased 11- x 7-inch pan.
Bake, covered, at 350° for 30 minutes. Uncover and sprinkle with cheese. Bake 10 more minutes.
Grilled Yams with Chipotle- Orange Glaze
6 yams, peeled and sliced about ¾ inch thick
1 stick butter
1 small can chipotle peppers packed in adobo sauce
1 large navel orange
3-4 sprigs cilantro
1 tablespoon toasted pine nuts, optional for garnish
Put the yams in a large pot of boiling water for about 10 minutes, then remove. The idea is to just soften them to quicken the grilling. (If you don't want to grill, you can prepare using the same steps in a 350-degree oven.)
Melt the stick of butter in a small saucepan, then spoon in 6-8 tablespoons of adobo sauce, along with 1-2 minced chipotles. Cut the orange in half and squeeze in all the juice. Add the cumin. Stir all this together. It will be your basting sauce.
Arrange the yams on a cookie sheet — use one with raised sides so the sauce doesn't run off. Using a basting brush, swab the yam slices with the sauce. Using a spatula, transfer the yam slices to a grill on low heat, basted side up. After 4-5 minutes, flip the slices and re-baste. Do this one more time until the yam slices have nice chargrill marks on them and a fork or toothpick can easily pierce their center.
Using a spatula or wide fork, transfer the yams to a serving bowl or plate, arranging so they overlap each other. If you have any sauce left over, pour it over the yams. Garnish with cilantro and, if you wish, toasted pine nuts.
Let us know how these delicious side dishes turn out!