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Sweet Potatoes Thanksgiving’s Favorite Side Dish


Spiced Sweet Potatoes


1 stick unsalted butter ¼ c. Turbinado sugar 1 tsp. fennel seeds ¼ tsp. allspice


3 lb. small sweet potatoes Coarse salt Pepper


Preheat oven to 350 degrees F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.


In a large bowl, toss potatoes with


Honey-Roasted Sweet Potatoes with Honey- Cinnamon Dip


2 large or 3 medium/large sweet potatoes washed, peeled, and trimmed into 1-inch chunks 3 to 4 Tbsp. honey


3 to 4 Tbsp. coconut oil in liquid state (or olive, vegetable, Canola oil)


1 Tbsp. cinnamon, or to taste Pinch salt and pepper, optional Pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste


Creamy Honey-Cinnamon Dip


Heaping 1/3 cup plain or vanilla Greek yogurt or sour cream (light versions okay) 2 to 3 Tbsp. honey


1 tsp. cinnamon, or to taste


Preheat oven to 400. Line a bak- ing sheet with a Silpat or spray with cooking spray; set aside. Sweet Potatoes - Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock. Add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal and toss po-


tatoes to coat. Really manipulate the potatoes around in the bag to equally distribute the honey, oil, and spices. Using hands, transfer potatoes to baking tray, arrange in a single flat layer and not touching, if possible. Tip - Don’t dump potatoes from bag onto baking tray because excess marinade will get onto baking tray and it will be prone to burning. Save any remaining marinade in bag to be added halfway through baking.


Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.


If desired, and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from bag. Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Watch potatoes so they don’t burn. Baking times vary based on oven variances, the pota- toes and how thick they’re cut, how full the tray is. Optionally (but recom- mended) serve potatoes with dip or favorite condiments as soon as they’re cool enough to eat. While potatoes finish baking, make the dip. Creamy Honey-Cinnamon Dip - Add all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serv- ing. Dip will keep airtight in the fridge for up to 1 week.


spiced butter. Season with salt and pepper. In a baking pan, roast pota- toes until tender, about 45 minutes, turning once halfway through. Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.


Candied Yams & Apples 3 lb. yams


1 lb. Granny Smith apples 2 medium onions 4 Tbsp. unsalted butter ¼ c. Honey 1 tsp. salt


¼ tsp. nutmeg ¼ tsp. cayenne pepper Preheat oven to 350 degrees.


Toss all ingredients in a large bowl to combine. Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour. In- crease oven to 500 degrees and bake until liquid evaporates and yams are browned, 10 to 15 minutes. Serve immediately.


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