I don’t know what to be more excited about — the fact that we got our first snow fall of the season this past weekend or that this week is Thanksgiving! So much excitement I can hardly handle it all. :) I’m torn between wanting to put up all of our Christmas decorations to compliment the blanket of snow outside or to hold my ground and wait until after Thanksgiving.
Since we’re hosting a small Thanksgiving with my parents this year, my fall decorations have made it yet another week. But come next weekend, Christmas is in full force in the Hoerr household! This snow has really made the fall leaves and pumpkins seem a little out of place.
It doesn’t help that yesterday Philip and I made it outdoors with some friends and went sledding down a large hill at a park close to us. It was so much fun and what a thrill! We probably should have stopped while we were ahead and before our “one last time” because somehow I found myself thrown off, hat flying, and a little sore afterwards. I’m realizing more and more frequently that I’m no longer the little kid who was once indestructible. *sigh* Ah, but the hot chocolate and tea afterwards warmed us right up. :)
But enough about snow and Christmas (see, I can’t help myself!), it’s the week of Thanksgiving, folks!
What are your plans for Thanksgiving?
Are you still looking for one extra side dish to add to the table? How about a twist on the traditional dishes? For me, I’m all about switching things up and making the good ol’ classics even better. That’s why, for our small group’s potluck Thanksgiving meal this past week, I opted to bring Roasted Sweet Potatoes with Cranberry-Chipotle Sauce. You’re really hitting two classics (sweet potatoes and cranberry sauce) at once with this new twist. #doublewin
Untraditional or not, it was a hit! Getting asked for the recipe = potluck success. The roasted sweet potatoes are good on their own, but are given an extra bit of flavor with the cranberries and the hint of smoky heat from the adobo sauce in the cranberry sauce. It’s so mild, you can hardly detect it, except know there’s something different about it. The roasted pepitas give texture to the salad and the cilantro and green onions add another layer of flavor and color that keeps you going back for more. While the flavors all seem a bit unique and an unlikely combination, they surprisingly compliment each other so well.
I know Thanksgiving can seem like a puzzle in determining how to get all the food prepared and ready to serve all at the same time. And who wants to be stuck in the kitchen all day on Thanksgiving anyway? Thankfully this side can be prepared a day or two in advance. Simply roast the potatoes and make the sauce ahead of time. When you’re ready to serve, warm them back up and add the additional toppings. A sweet potato side dish that is ready for the table!
Whether you’re all about the classic sweet potato and marshmallow casserole or you’re looking for something a bit different (and healthier), this is going to be a winner at the Thanksgiving table this year.
Wherever you’re gathering this Thursday, I hope you have a happy Thanksgiving! I’m so thankful for you, my readers. You’re the reason I keep writing each week and sharing my favorite recipes with all of you!
Roasted Sweet Potatoes with Cranberry-Chipotle Sauce
- 2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 3 Tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup fresh or frozen cranberries
- 1/4 cup water
- 2 teaspoons honey
- 3/4 teaspoon adobo sauce (from chipotle chile peppers) (more or less depending on how much heat you want; I used 3/4 teaspoon for a very mild smoky heat)
- 1/2 cup roasted unsalted pepitas (pumpkin seeds that are shelled)
- 1/4 cup chopped green onions, white and green parts included
- 1/4 cup fresh cilantro, minced
- Preheat oven to 450°.
- Toss the sweet potatoes with 2 tablespoons olive oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until tender, stirring after 15 minutes.
- Meanwhile, prepare the sauce. Combine the remaining tablespoon olive oil, cranberries, water, honey, and adobo sauce in a saucepan. Place pan over medium-low heat and bring to a boil. Cover, reduce the heat, and cook for 2-4 minutes more or until the cranberries pop and are softened, stirring occasionally. Remove from the heat. Mash with a fork until chunky.
- Toss together the roasted sweet potatoes, pepitas, green onions, cilantro, and cranberry.
- Note: To make this ahead of time, prepare the potatoes and cranberry sauce. Reheat the day you are serving it and combine the remaining toppings. Serve warm.
Adapted from Eats Well with Others