An Inspired Thanksgiving

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Cranberry Sweet Potato Bake

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
3/4 cup sweetened, dried cranberries
1 large apple, peeled, cored and cut into 1/2-inch cubes
1/2 cup raisins
1/4 cup melted butter or margarine
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup cranberry juice cocktail or cranberry-apple juice
1/3 cup pecan halves, toasted

Heat oven to 350°F.

In large mixing bowl, combine sweet potatoes, cranberries, apple and raisins. In separate bowl, combine butter, sugar and spices. Add to sweet potato mixture, tossing to coat.

Place in shallow, 2-quart casserole dish. Pour juice over mixture. Cover and bake for 50 minutes, or until potatoes are almost soft, stirring occasionally. Stir in pecans and bake, uncovered, 10 additional minutes. Let sit for 10 minutes before serving.

Yields 8 servings.

Mashed Mounds: A holiday feast is incomplete without a mound of mashed potatoes next to that roast turkey. Most cooks mash butter and milk with the potatoes and call it finished. Why not add some garlic, onion, mustard and cheese? Here's the recipe from Grit’s recipe archives for Roasted-garlic Mashed Potatoes.

Roasted-garlic Mashed Potatoes

1 large bulb garlic
1 tablespoon olive oil
1/4 cup chopped green onion
1/4 cup margarine
2 1/2 pounds potatoes, peeled, cubed and cooked
1/2 cup Dijon-style mustard
1 1/2 cups milk
1/2 cup shredded cheddar cheese
1/4 cup chopped, fresh parsley leaves

Heat oven to 400°F.

To roast garlic, peel off loose, paper-like skin from bulb. Coat bulb lightly with olive oil; wrap in foil. Place in a small baking dish; bake for 40 to 45 minutes.

Cool. Separate cloves. Squeeze cloves to extract pulp; discard skins.

In large saucepan, over medium heat, sauté garlic pulp and green onion in margarine until tender. Add potatoes, mustard, milk and cheese. Mash potato mixture until smooth and well-blended. Stir in parsley; season with salt and pepper. Serve immediately.

Classic Veggie: It hasn’t taken long for the Green Bean Casserole to become a must at many family holiday feasts. The easy-to-make dish tastes great, looks delicious and disappears fast!

Green Bean Casserole

1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions

Heat oven to 350°F.

In 1 1/2-quart casserole, mix soup, milk, soy sauce, black pepper, beans and 2/3 cup onions. Bake for 25 minutes or until hot.

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