Garlic Herb Roasted Sweet Potatoes
Garlic Herb Roasted Sweet Potatoes are a delicious and aromatic side dish that will elevate your Thanksgiving feast. Combining the natural sweetness of roasted sweet potatoes with the savory flavors of garlic and fresh herbs, this dish is not only simple to prepare but also adds a colorful touch to your holiday table. Perfectly browned and crispy on the outside while tender on the inside, these sweet potatoes are sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Fresh rosemary (chopped) | 2 teaspoons |
| Fresh thyme (chopped) | 2 teaspoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Peel and cube the sweet potatoes into bite-sized pieces.
- In a large bowl, toss the sweet potatoes with olive oil, minced garlic, chopped herbs, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Serve warm as a delightful side dish for Thanksgiving!
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Maple Glazed Sweet Potatoes
Maple Glazed Sweet Potatoes are a sweet and comforting side dish that perfectly captures the essence of fall flavors. This dish combines the natural sweetness of sweet potatoes with the rich, caramel-like taste of maple syrup, creating a delightful sweet and savory balance that is sure to be a hit on your Thanksgiving table. Baked until tender and coated in a glossy maple glaze, these sweet potatoes are an irresistible addition to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Maple syrup | 1/3 cup |
| Olive oil | 2 tablespoons |
| Cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Chopped pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and cut the sweet potatoes into cubes or wedges.
- In a large bowl, mix sweet potatoes with maple syrup, olive oil, cinnamon, salt, and pepper until well coated.
- Spread the sweet potatoes evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Sprinkle with chopped pecans if desired, and serve warm!
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Spicy Roasted Sweet Potato Wedges
Spicy Roasted Sweet Potato Wedges are a flavorful and hearty side dish that adds a kick to your Thanksgiving meal. These wedges are seasoned with a blend of spices, bringing out the natural sweetness of the sweet potatoes while providing a delicious contrast to your holiday spread. With their crispy edges and soft interiors, these spicy roasted wedges are an excellent complement to any Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Wash and cut the sweet potatoes into wedges, leaving the skin on.
- In a mixing bowl, toss the sweet potato wedges with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until well coated.
- Spread the wedges in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning once midway, until the wedges are crispy and golden brown.
- Serve hot, garnished with red pepper flakes if desired.
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Sweet Potato and Sage Mash
Sweet Potato and Sage Mash is a creamy and aromatic side dish that brings a touch of sophistication to your Thanksgiving table. The combination of earthy sweet potatoes and fragrant sage creates a comforting mash that pairs well with roasted turkey and all the traditional sides. This dish is not only delicious but also easy to prepare, making it a perfect addition to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Unsalted butter | 4 tablespoons |
| Fresh sage leaves (chopped) | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Heavy cream or milk | 1/4 cup |
Cooking Steps:
- Peel and cube the sweet potatoes, then place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot over low heat. Add the butter and chopped sage, mixing well until the butter has melted.
- Gradually stir in the heavy cream or milk until the desired consistency is reached, and season with salt and black pepper.
- Mash the sweet potatoes until creamy and smooth, then serve warm.
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Cinnamon Brown Sugar Roasted Sweet Potatoes
Cinnamon Brown Sugar Roasted Sweet Potatoes are a delightful side dish that combines the natural sweetness of sweet potatoes with the warm flavors of cinnamon and brown sugar. This dish is not only visually appealing with its caramelized edges but also offers a comforting taste that complements the richness of Thanksgiving meals. The roasting process enhances the inherent sweetness, making it a perfect addition to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Olive oil | 2 tablespoons |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground nutmeg (optional) | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cut the sweet potatoes into 1-inch cubes and place them in a large bowl.
- Drizzle the olive oil over the sweet potatoes and add the brown sugar, cinnamon, salt, and nutmeg (if using). Toss to coat evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Remove from the oven and serve warm as a perfect side dish for your Thanksgiving meal.
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Sweet Potato and Cranberry Salad
Sweet Potato and Cranberry Salad is a vibrant and invigorating side dish that combines the earthy sweetness of roasted sweet potatoes with the tartness of dried cranberries. This salad is not only colorful, but it also offers a delightful mix of textures, making it a perfect accompaniment to your Thanksgiving feast. The combination of savory and sweet flavors, paired with a tangy dressing, brings a unique twist to the traditional holiday table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 1 pound |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Dried cranberries | 1/2 cup |
| Arugula or spinach | 4 cups |
| Feta cheese (crumbled) | 1/2 cup |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Ground black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cut the sweet potatoes into 1-inch cubes and place them in a bowl. Toss with olive oil and salt.
- Spread sweet potatoes on the prepared baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- In a large bowl, combine the arugula or spinach, roasted sweet potatoes, dried cranberries, and crumbled feta cheese.
- In a small bowl, whisk together balsamic vinegar, honey, and ground black pepper, then drizzle over the salad and toss gently to combine.
- Serve immediately or chill for a short time before serving for an invigorating side dish at your Thanksgiving gathering.
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Balsamic Roasted Sweet Potatoes and Brussels Sprouts
Balsamic Roasted Sweet Potatoes and Brussels Sprouts is a flavorful and visually appealing side dish that brings together the nutty taste of Brussels sprouts and the natural sweetness of roasted sweet potatoes, all kissed with tangy balsamic vinegar. This combination not only tantalizes the taste buds but also enhances the festive color palette of your Thanksgiving table, making it a must-try recipe for your holiday feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 1 pound |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Salt | 1 teaspoon |
| Ground black pepper | To taste |
| Fresh rosemary (chopped) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and cut sweet potatoes into 1-inch cubes; trim and halve Brussels sprouts.
- In a large bowl, combine sweet potatoes and Brussels sprouts. Drizzle with olive oil, balsamic vinegar, salt, and pepper; toss to coat evenly.
- Spread the mixture on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Remove from the oven, sprinkle with chopped rosemary, and serve warm for a delicious Thanksgiving side.
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Herb-Infused Sweet Potato Casserole
Herb-Infused Sweet Potato Casserole is a delightful twist on the classic sweet potato dish, elevating the traditional flavors with aromatic herbs and a creamy texture. This casserole provides a comforting and elegant side dish for your Thanksgiving feast, incorporating fresh herbs that add depth of flavor to the natural sweetness of the potatoes.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Unsalted butter | 4 tablespoons |
| Heavy cream | 1/2 cup |
| Fresh thyme (chopped) | 2 teaspoons |
| Fresh rosemary (chopped) | 1 teaspoon |
| Brown sugar | 1/4 cup |
| Salt | 1 teaspoon |
| Ground black pepper | To taste |
| Eggs | 2 |
| Breadcrumbs (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Peel and chop sweet potatoes; boil in salted water until tender, about 15-20 minutes.
- Drain the sweet potatoes and mash them in a large bowl; mix in butter, heavy cream, thyme, rosemary, brown sugar, salt, pepper, and eggs until smooth.
- Transfer the mixture to the prepared baking dish and smooth the top; sprinkle breadcrumbs over the top if desired.
- Bake for 30-35 minutes until set and lightly golden; serve warm as a flavorful side dish at Thanksgiving.
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Honey Mustard Roasted Sweet Potatoes
Honey Mustard Roasted Sweet Potatoes are a delicious and vibrant side dish that beautifully complements the flavors of a Thanksgiving feast. The combination of sweet potatoes with a tangy honey mustard glaze creates a perfect balance of tastes that will excite your taste buds and add a colorful touch to your holiday table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Olive oil | 3 tablespoons |
| Honey | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Ground black pepper | To taste |
| Fresh parsley (chopped) | 2 tablespoons (for garnish) |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into bite-sized pieces.
- In a large bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, salt, and pepper.
- Add the cubed sweet potatoes to the bowl and toss until evenly coated with the honey mustard mixture.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- Remove from the oven, garnish with fresh parsley, and serve warm as a flavorful side dish for Thanksgiving.
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Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delightful and hearty vegetarian dish that brings together the sweetness of roasted sweet potatoes with the savory flavors of black beans, making them a unique addition to your Thanksgiving table. These tacos not only offer a burst of color and flavor but also provide a nutritious option for all your guests.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Ground black pepper | To taste |
| Canned black beans | 1 (15-ounce) can |
| Corn tortillas | 8 |
| Avocado | 1 (sliced) |
| Fresh cilantro (chopped) | ¼ cup |
| Lime wedges | For serving |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes and toss them with olive oil, ground cumin, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning halfway through.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan until warmed through.
- To assemble the tacos, layer roasted sweet potatoes and black beans on corn tortillas, then top with sliced avocado and fresh cilantro.
- Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy!
