Thursday, November 24, 2011

Happy Thanksgiving!

Wishing everyone a happy Thanksgiving!

BTW, these Sweet Potatoes with Pecans and Parmesan are keepers:


Courtesy of Real Simple:

1. Heat oven to 375. Oil a shallow 3-quart baking dish
2. In a large bowl, toss:
- 2 1/2 pounds sweet potatoes, peeled and sliced into 1/4" rounds
- 2 tbsp of olive oil
- 1/2 cup grated Parmesan
- 1 tsp kosher salt
- 1/4 tsp black pepper
Pour into baking dish, cover tightly with foil and until tender, about 45 min.
3. Then remove foil and sprinkle with mixture of:
- 3/4 cup of chopped pecans
- 1/4 cup light brown sugar
- 2 tsp of fresh thyme leaves
- pinch of cayenne pepper
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp of olive oil
and bake uncovered until pecans are toasted, about 10 min.

If you find the canned yams or the sweet potato casseroles topped with marshmallows too sweet, this side dish is a nice balance of sweet and savory with the help of the Parmesan and fresh thyme. And the crunchy pecans were a great pop too!

They balanced nicely with my "dirty" mashed potatoes:


AKA, too-lazy-to-peel-so-many-potatoes.

I'm always on the lookout for something new and relatively easy. Anybody have new dishes they tried for Thanksgiving?

2 comments:

Tom said...
This comment has been removed by the author.
Pound said...

too bad i despise sweet potatoes! i had shrimp cocktail and crostini along w/ all the usual thanksgiving food.