Over a Cup of Coffee: Side dishes for Thanksgiving | CraigDailyPress.com

Over a Cup of Coffee: Side dishes for Thanksgiving

Enjoying family, food and traditions during Thanksgiving

Diane Prather

Diane Prather

When it comes to Thanksgiving dinner, family members might look forward to the side dishes, such as stuffing and salads, even more than the ham or turkey. This week's column features two side dishes.

The first is a sweet potato recipe that's a little different than the sweet potato and marshmallow dish that many of us are used to fixing. We have been eating banana squash from the garden that I bake and serve with brown sugar and butter. I'll bet you could substitute winter squash for sweet potatoes when making this recipe.

The second recipe is one of our grandson Jaycee's favorites, so I make it for Thanksgiving and other occasions, and he takes the leftovers home. There are several variations of this recipe floating around. I think one calls for mandarin oranges.

One time, I accidentally used a can of strawberry pie filling instead of cherry pie filling. My husband, Lyle, doesn't like strawberry, but I thought he might not notice (he did).

Anyway, that's how I know that strawberry pie filling works in this recipe.

Sweet Potatoes SupremeSweet Potatoes Supreme

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Sweet Potatoes Supreme

3 cups sweet potatoes (1 large can), drained and mashed

1 cup sugar

2 eggs, well-beaten

½ teaspoon salt

½ cup milk

¼ cup margarine

1 teaspoon vanilla

Note: you could cook your own sweet potatoes for this recipe.

Mix the ingredients and pour them into a 9×13-inch pan that has been sprayed with non-stick cooking spray. Preheat the oven to 350 degrees. Mix up the following topping.

1 cup brown sugar

1/3 stick melted margarine

1/3 cup flour

1 cup finely-chopped pecans

Mix the ingredients. Sprinkle the mixture over the potato mixture. Bake in the 350-degree oven for 30 to 45 minutes.

Cherry Cool Whip SaladCherry Cool Whip Salad

Cherry Cool Whip Salad

1 can cherry pie filling

1 can crushed pineapple, drained

1 can Eagle Brand milk

1 cup Cool Whip

¼ cup walnuts, chopped

Mix together. Pour into a 9×13-inch casserole dish and chill overnight. Can be used as a salad or dessert.

Do you have a favorite Christmas recipe? If you have a recipe that you would like to share with readers, call me at 970-824-8809 or write to me at Box 415, Craig 81626.

Have a wonderful Thanksgiving holiday.