Not what you might expect at the Thanksgiving table when you hear sweet potatoes…
Oh yum, Thanksgiving!
I absolutely love all of the feasting that comes with this holiday! The sweet potatoes, the mashed potatoes, the gravy, biscuits, cranberry sauce, green bean casserole, dressing, pumpkin pie…the list goes on and on…all the classics and then some!
Oh, yes…and the turkey I included EVERYTHING BUT THE TURKEY!
Which brings me to the whole idea behind this post.
I had the pleasure of getting together with a great group of bloggers to bring you a delicious list of sides, desserts and cocktails to accompany that big bird. With this list on hand, you might not even miss the turkey!
Everything But The Turkey
- Cranberry Orange Sauce from Another Tablespoon
- Homemade Gravy from Belly Laugh Living
- Rainbow Roasted Carrot Salad from Cooking with Riccis
- Boursin Cheese Smashed Red Potatoes from De Socio in the Kitchen
- Hashweh from Hungrily Homemade
- Carrot and Acorn Squash Soup from Keeping it Simple
- Roasted Truffle Califlower from Sweet Savory Sour
- Satsuma Orange Vodka Cranberry Fizz from Table and Dish
- My Mother’s Stuffing from The Perks of Being Us
- Roasted Brussels Sprouts from Tiffi Tastes
- Healthy Pumpkin Pie Bars Truly Healthy Kitchen
…and here’s how I like to showcase the sweet potato at our table…
- 2 Large sweet potatoes
- 4 tbsp Butter melted
- 1/2 cup Light brown sugar
- 1 ts Cinnamon
Preheat oven to 425 degrees F
Cut the sweet potatoes in half lengthwise and then into wedges about 1/2' thick
Toss the wedges in the melted butter and place on a baking sheet in a single layer
Sprinkle with salt
Bake about 30 minutes, until soft when pierced with fork
Remove from oven and let cool slightly
Stir together the brown sugar and cinnamon
Rub the wedges with the butter on the baking sheet then roll them in the brown sugar and cinnamon mixture
Place the wedges back on the baking sheet, in a single layer
Broil until caramelized