3 Delicious Thanksgiving Sides!

Thanksgiving is here, and the people have spoken.

Please don’t pass the yams this Thanksgiving. This is according to a survey from polls conducted on more than 5,000 American adults in October 2021.

So what do Americans wish weren’t on their Thanksgiving plates?

According to the results from the survey, these are among the worst Thanksgiving dishes (the percentage that follows each dish represents the percentage of people surveyed who believe it to be true)

• Candied yams/Sweet potato casserole: 27%
• Green bean casserole: 25%
• Cranberry sauce: 24%

I understand that holiday mealtime is sacred, and plate space is a premium. While I agree with the findings, I feel as though sweet potatoes, green beans and cranberry sauce (when done right) certainly have a place on the table. Tweaking these disliked classic sides is one easy way to make the feast healthier without sacrificing traditional flavors or dishes altogether. It will also add creativity and excitement to your table.

Happy Thanksgiving, friends! 

Cinnamon Pecan Sweet Potato Rounds

SWEET POTATOES

• 4 medium sweet potatoes
• 3 tbsp coconut oil
• 2 tbsp. real maple syrup 
• Pinch of salt 

CINNAMON PECAN CRUST

• 3/4 cup finely chopped pecans
• 4 tbsp coconut oil or butter
• 1 1/2 tsp cinnamon

Optional: Unsweetened shredded coconut for topping

For the sweet potatoes:

Preheat oven to 400 degrees. Slice your sweet potatoes into rounds. Discard the ends of the potato. Lay sweet potato rounds in a single layer on a large baking sheet. Melt coconut oil in the microwave or on stove top. Drizzle melted oil and maple syrup over potato rounds. Flip rounds to ensure each potato is well oiled. Sprinkle with a pinch of salt. Bake for 10 minutes. Flip potatoes. Bake for 10 minutes. Remove from oven to add crust.

For the cinnamon pecan crust: 

Melt coconut oil in the microwave or on stove top. Stir in cinnamon. Stir in chopped pecans. (If you bought your pecans already chopped you may want to chop them again so you have no large pieces. The smaller the are they better they will combine.) You should now have what looks like a cinnamon pecan paste. Place a dollop of the cinnamon pecan mixture on each potato round and spread to cover the top of the round. Place potatoes back in the oven for an additional 5 minutes to warm the crust up. Remove from oven and use a spatula to remove each round from the baking sheet. (They’ll start to stick if you don’t remove them right away.) Sprinkle shredded coconut on top and serve immediately!

Recipe and photo credit: www.thewholecook.com

Green Beans Almondine

• 1 lb. (16 oz) French green beans, trimmed 
•   2 tablespoons unsalted butter or vegan butter
• ¼ heaping cup raw sliced almonds
• 2 medium shallots, finely diced  
• 2 medium garlic cloves, finely minced 
• zest of one small lemon
• 2 teaspoons freshly squeezed lemon juice
• kosher salt to taste
• freshly ground black pepper to taste 

Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the notes section at the bottom of this recipe thoroughly.

Blanch the green beans for 3 to 4 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.

Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.

Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper.

Naturally Sweetened Cranberry Sauce

• 12 ounces (1 bag) fresh cranberries
• ½ cup honey or maple syrup
• ½ cup water
• Zest of 1 medium orange*, preferably organic (about 1 teaspoon)
• Optional add-ins: ½ teaspoon ground cinnamon, fresh ground ginger, and/or ¼ cup fresh orange juice

First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.

In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.

Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.

The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.