A Touch of Sweetness with Thanksgiving Sides
Thanksgiving is just two weeks from today! We all love to impress our friends and family with delicious, creative dishes. But who wants to spend all of their time in the kitchen? Today on Indy Style, I shared five easy recipes that you’ll be proud to serve at your Thanksgiving dinner.
This may be the easiest Thanksgiving side dish ever! The key to this Apple, Cranberry, Brussels Sprout Medley is the Season & Steam SuperShreds Superfood from Ocean Mist Farms. Simply open the SuperShreds bag, add one diced apple, some fresh or dried cranberries, and a dash of pumpkin pie spice or cinnamon for seasoning. Shake the bag to combine the ingredients. Then cook it in the microwave for 3 minutes. You’ll find all the flavors of Thanksgiving in this warm salad!
Here’s another great recipe for Brussels sprouts! The sauce on these Beer-Braised Brussels Sprouts from Ocean Mist Farms resembles beer cheese. Yum!
Ingredients
1 bag of Season & Steam Quick Cook Sprout Halves
1 1/2 cans beer
2 tablespoons flour
2 tablespoons butter
2 tablespoons heavy cream
Dried mustard, salt, and pepper, to taste
1 tablespoon brown sugar
Directions
Step 1 – In a medium saucepan, add Brussels sprouts and beer. Cook over medium-high heat for 15 minutes or until the Brussels sprouts are tender.
Step 2 – In a small saucepan over medium heat, melt butter and add flour, whisking for about 1 minute until well combined.
Step 3 – Drain the Brussels sprouts over the butter and flour mixture so the beer cooking liquid is added to the roux. Place the Brussels sprouts on a serving plate.
Step 4 – Add the heavy cream to the liquid mixture and whisk until smooth, allowing the liquid to reduce over the heat. The sauce should be as thick as cream.
Step 5 – Season the sauce with salt, pepper, and dried mustard.Step 6 – Pour the sauce over the Brussels sprouts and sprinkle with brown sugar. Enjoy!
Who doesn’t love sweet potato casserole? I have a fun way to dress up this traditional Thanksgiving dish with kale sprouts and pecans.
Ingredients
4 to 5 large sweet potatoes from Wada Farms
3 eggs
1/2 cup evaporated milk
Pumpkin pie spice, to taste
1 cup brown sugar
1 cup chopped pecans
1 bag of Lollipops kale sprouts from Salad Savoy
Directions
Step 1 – Prick the sweet potatoes with a fork and spray them with olive oil. Then wrap them in aluminum foil. Bake at 350 degrees for about an hour.
Step 2 – Remove the sweet potatoes from the foil and put them in a food processor. Pulse until smooth.
Step 3 – Add eggs, evaporated milk, pumpkin pie spice, and brown sugar. Stir to combine.
Step 4 – Spread the mixture into a lightly greased 9×13 baking pan. Bake at 300 degrees for 15 to 20 minutes.
Step 5 – Create two rows with the chopped pecans. Insert the kale sprouts next to the pecan rows to create row crops. It’s a fun way to get the kids involved with preparing Thanksgiving dinner!
See how easy these dishes are to make!
Indulging on sweets is part of celebrating the holidays. Since these Mini Sweet Potato Pies inspired by My Baking Addiction are perfectly bite-sized, I don’t feel bad eating several of them!
Ingredients
4 to 5 large sweet potatoes from Wada Farms
Pumpkin pie spice, to taste
1 cup brown sugar
Mini phyllo dough crusts
Directions
Step 1 – Prick the sweet potatoes with a fork and spray them with olive oil. Then wrap them in aluminum foil. Bake at 350 degrees for about an hour.
Step 2 – Remove the sweet potatoes from the foil and put them in a food processor. Pulse until smooth.
Step 3 – Add pumpkin pie spice and brown sugar. Stir to combine.
Step 4 – Pipe the sweet potato filling into the crusts. Top with mini-marshmallows. Toast the marshmallows with a kitchen torch or bake them at 350 degrees for 5 minutes.
For a new way to serve sweet potatoes, try a baked sweet potato bar! Be sure to offer a variety of sweet and savory toppings so your guests can make their own tasty creations. Try these combinations:
- Butter, cinnamon, marshmallows, and caramel sauce
- Kale chips and bleu cheese crumbles
- Ricotta cheese, honey, and toasted nuts
Can’t get enough of sweet potatoes? Sign up to receive our free Sweet Spud Love eBook.
xoxo Lori
