Features
Staff stuff: Thanksgiving side dish recipes
By Spectator Staff
November 17, 2016
Tags features
Side Dish: Maple-Glazed Sweet Potatoes
Haley Lynch, Editor-in-Chief
Ingredients:
3 large orange sweet potatoes (about 3 pounds), peeled
1 3/4 pounds tart green apples, peeled, cored (Recommended: Granny Smith)
1/4 cup apple cider
3/4 cup pure maple syrup
1/2 stick unsalted butter, cut into pieces
1/2 teaspoon salt
Make it happen:
Peel and cut the sweet potatoes and apples into 1/4” rounds and slices. In a 13x9x2” glass baking dish, alternate potato and apple slices in rows, packing tightly.
Combine remaining ingredients in medium sauce pan and bring to boil. Pour the hot syrup over the sweet potatoes and apples, then cover the dish tightly with foil and bake for one hour at 375°. This can be prepared 3 hours ahead (or frankly, overnight) to this point.
Let stand at room temperature, and baste occa- sionally with pan juices. Reduce temperature to 350°. Bake until apples & potatoes are very tender and sauce is reduced to thick glaze, basting occasionally, ~ 45 minutes.
Let stand 10 minutes before serving.
Side Dish: Corny Cornbread
Kyandreia Jones, A&E Editor
Ingredients:
2 eggs
1 cup cream- style corn
3/4 cup self-rising flour
1 cup self-rising cornmeal
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup sour cream
1 cup grated sharp cheddar cheese, (optional)
1/2 teaspoon cayenne pepper, (optional)
Make it happen:
Preheat oven to 375°. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over mediumhigh heat. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.