Thanksgiving Recipes: Sweet Potato Casserole and Cranberry Sauce

Every year we go to my brother in law's house for Thanksgiving.  They provide all of the main dishes, but I always bring sweet potato casserole and cranberry sauce.  These are easy recipes and can be made in advance.

SWEET POTATO CASSEROLE

4 large sweet potatoes
8-10 ounces of orange juice
1/2 - 1 cup brown sugar, to taste
1 stick butter
1/2 tsp. salt
1/2 tsp.  nutmeg
or 1/4 tsp. clove
1/4 - 1/2  pecans

Bake potatoes in 350 degree Fahrenheit oven for 1 hour.  Leave out to cool.  Remove the skins, then slice into medallions.  Place in a greased 13" by 9" dish in a single layer.

Melt butter in a sauce pan, then add other ingredients.  

Fresh nutmeg with micro grater

Pour liquid over the sweet potatoes and sprinkle pecans over the top.

Bake covered in a 350 degree Fahrenheit oven for 45 minutes.  Uncover and bake another 10 minutes.

CRANBERRY SAUCE

1 bag cranberries

1/2 cup white sugar

1/4 cup orange juice

1/2 tsp. grated orange rind (optional)

Place orange juice and cranberries in a sauce pan over low heat, bring to a boil and cover.  Cook, covered,  until the cranberry skins have broken.

Add sugar and orange rind.  Cook, uncovered, over low until sugar has dissolved and juice has thickened.  Place in container and refrigerate.

Both of these recipes can be made ahead and the casserole reheated before serving.

Have a happy and blessed Thanksgiving,

Pam

Thanksgiving Countdown: Cooking In Advance

I have a small oven and I need to make as many of our Thanksgiving dishes in advance.  Between my tiny oven and the microwave I manage to cook turkey, sweet potato casserole, green bean casserole, dressing and cranberry relish.

Last night I made the cranberry relish.  Homemade is so much better than the canned relish and, please, don't serve that stuff that comes out shaped like the can.  In a sauce pan put the juice of one orange and two bags of fresh cranberries.  Bring to a boil, then simmer for 15 minutes.  When the berries have burst their skins add a cup of white sugar and the zest of one orange.  Simmer for a few more minutes, stirring frequently until thickened.  Store in the refrigerator.

Today I am making green bean casserole (all fresh ingredients), sweet potato casserole and cornbread for the dressing.  I am cleaning between bouts of cooking and getting my table ready.  We can eat in the Florida room for a couple of days.

Unfortunately, dear daughter is sick with a cold and I can feel one coming on.  The house won't be immaculate this holiday and we won't use the good silver, but I learned long ago that our expectations for celebrations in our home are much greater than those of our guests.  Most guests are just happy to be in your home with family and friends.  They don't care if the house and table are perfect.

Go easy on yourself.

God bless,
Pam