The more you prep for the day, the easier Thanksgiving goes! Here’s one thing that you can make ahead and freeze for the big day which means one less the to worry about.
Sweet potatoes = my favorite Thanksgiving side dish!
These take 15 minutes to prep and 40 minutes to cook on the stove top. Then mash together with some added flavorings and volia!
First peel about 3-4 medium sweet potatoes.
Quarter the potatoes, then cut in large chunks. And place in a saucepan with 4 tablespoons of butter and 2 tablespoons of heavy cream or half and half.
Cover and cook on low for about 40 minutes stirring occasionally.
When fork tender, transfer to a bowl and add about 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon cinnamon, 2 tablespoons of maple syrup, and about 1/2 cup chopped canned pineapple.
Mash together and taste to see if anything needs to be added!
Transfer to a container to freeze!
The day before Thanksgiving, move to the refrigerator to defrost. Reheat in the microwave or on the stove with 2 tablespoons of half and half added.
From America’s Test Kitchen Family Cookbook.
3-4 medium sweet potatoes, peeled and cut into 1/4 inch chunks
4 tablespoons butter, cut into 4 pieces
2 tablespoons heavy cream or half and half
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
2 tablespoons of maple syrup
1/2 cup chopped canned pineapple
Peel and slice sweet potatoes into 1/4 inch pieces. Put in a large saucepan with butter, heavy cream or half & half, sugar, salt, and pepper.
Cook over low heat stirring occasionally for about 40 minutes or until fork tender.
Transfer to a bowl and add remaining ingredients. Mash!
Enjoy immediately or freeze!
To reheat: Thaw overnight then toss in the microwave or heat over the stove with 2 tablespoons of half and half mixed in.
Happy Early Thanksgiving!