Holiday Sweet Potatoes

Here's my recipe for sweet potatoes or yams, whatever your family calls them.  I don't care for them, but I have served this at many Thanksgiving dinners through the years and have received many compliments on it so I hope it's a winner at your table as well!  **Oh, and by the way....I love this idea I found on Pinterest, for baking and serving the sweet potatoes in hollowed out orange halves ~ would be so beautiful on a serving dish.


Holiday Sweet Potatoes

3 lg. sweet potatoes or yams
1 (20 oz.) can pineapple chunks
1 sm. orange, sliced
1/2 medium sized lemon, sliced
1 C packed brown sugar
1/2 C raisins
4 Tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 (11 oz.) can mandarin oranges, drained
1/2 C pecans, chopped
1/2 C miniature marshmallows

In large saucepan, boil the sweet potatoes.  Drain; cool slightly before peeling and cutting into 1/2 inch thick slices.  Meanwhile, drain and discard all but 1/2 cup juice from pineapple.  In another saucepan heat remaining ingredients to boiling.  Reduce heat to low; simmer until mixture thickens slightly, about 10 minutes.  Discard orange and lemon slices.  Preheat oven to 350 degrees.  Grease a 13 x 9 x 2 inch baking dish and arrange sweet potato slices.  Pour spice sauce over all; top with marshmallows.  Bake 20-25 minutes until marshmallows are melted and turn golden brown and mixcture is hot and bubbly.
Makes 10 servings.

An alternative to Yams/Sweet Potatoes

I found this in our local (Wed.) paper and wanted to share it because I think it would be a wonderful alternative side dish for those, like me, who don't care for yams or sweet potatoes--whatever they are referred to in YOUR neck of the woods!


Walnut Squash

*Recipe calls for 3 (12 oz.) pkg's. frozen winter squash, thawed---but I'd personally use FRESH.  As always, your choice!
1/4 C + 2 Tbsp. dark-brown sugar
2 eggs
5 Tbsp. softened butter
3 Tbsp. flour
1/4 C milk (may be low-fat)
1 tsp. salt
1 tsp. cinnamon
1/2 C chopped walnuts (OR Pecans would be an excellent choice too!)

1.  Preheat oven to 350 degrees.  Coat a large baking dish with cooking spray.
2.  Beat together squash, 1/4 cut brown sugar and eggs.
3.  In a saucepan, melt 3 Tbsp. butter.  Add flour and cook, stirring, for 1 minute.  Whisk in milk, salt and cinnamon..
4.  Beat milk into squash; transfer to baking dish.
5.  Bake for 45 minutes.  Stir together 2 Tbsp. butter, 2 Tbsp. brown sugar and the nuts.  Sprinkle on squash.  Bake for an additional 15 minutes. 
Serves 8

Cranberry Relish

Cranberry Relish

I don't care for cranberries, but I make this every year for the holidays & people rave about it.  It's not too early to start thinking about YOUR Thanksgiving dinner menu.  Let me know if you try this and how you like it.  I love feedback!

3/4 C orange juice
1/2 to 2/3 C sugar
1/4 tso. cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
1/2 C raisins
1/2 C chopped pecans
1 (12 oz.) pkg. cranberries

In a medium saucepan combine juice, sugar, cinnamon, nutmeg and cloves.  Cook and stir over medium heat until sugar is dissolved.  Add cranberries and raisins.  Bring to boiling; reduce heat.   Cook and stir for 3-4 minutes or till cranberries pop.  Remove from heat.  Stir in pecans.  Transfer to a serving bowl.  Cover and chill thoroughly till serving time. 
Makes 8 (1/3 c) servings