Thanksgiving this year was perfect. Just our little family.. cozied up inside as the winter weather howled! Of course, the center of the day was the food - rosemary roasted turkey, agave glazed sweet potatoes, classic green bean casserole, orange-cranberry sauce, and cornbread stuffing. To round out the day, I made pecan pie tartlets and a crustless pumpkin pie for dessert.
Glazed Sweet Potatoes
INGREDIENTS:
4-5 Medium Sweet Potatoes
1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Honey or Agave
Cinnamon
DIRECTIONS:
Peel & cut 4-5 medium sweet potatoes into 1- 1/2 inch cubes
Toss potatoes with 1/4 Cup extra-virgin olive oil and 1/4 Cup honey (or Agave Nectar)
Sprinkle Cinnamon to your desire! (I est. put in 2-3 Tablespoons)
Line a baking dish (with a rim) with foil for easy cleanup, and lay the potatoes out in a single layer. Roast in the oven for about 30 minutes or until tender.
The great thing about these is the fact that they are SO easy and SO hard to mess up.
Crustless Pumpkin Pie - A must try! It's so delicious, you won't miss the crust - I promise!
INGREDIENTS:
1 1/4 Cups sugar
3 Tablespoons All-P Flour
3 Eggs
2 Cups Canned Pumpkin
3/4 Cup Evaporated Milk
1 1/2 Teaspoons Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
DIRECTIONS:
Combine the sugar and flour in a bowl. Add eggs and mix well. Stir in the pumpkin, milk, vanilla and cinnamon, and mix until well blended. Pour into a greased 9" pie or tart plate. Place pie plate in a larger baking dish and add 1/2 inch of hot water to pan. Bake at 350 degrees for about 50 minutes - 1 hour or util a knife inserted in the center comes out clean. Let cool slightly before serving.
Cranberry-Orange Sauce
From Tyler Florence, of FoodNetwork.com
INGREDIENTS:
2 (8 oz) Bags of Cranberries (fresh or frozen)
1 Orange (zest & juice)
3/4 Cup Sugar
2 Cinnamon Sticks
DIRECTIONS:
Put all ingredients in a saucepan and cook over medium heat until cranberries burst and sauce thickens (about 20 minutes. That's it!
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