Thanksgiving Sweet Potatoes and Must-Have Indy-Style Sides

Thanksgiving Sweet Potatoes 3 Ways + Crave-Worthy Side Dishes

Thanksgiving is just two weeks away — time to plan a menu that will impress. The Produce Moms founder Lori Taylor recently shared three delicious sweet potato preparations and two standout side dishes that are easy to make and perfect for the holidays.

Smashed Sweet Potatoes

Smashed Sweet Potatoes feature crispy, golden edges and a creamy interior. This unexpected side dish is simple to prepare and will likely become a repeat request at your holiday table.

Ingredients

• 3 medium sweet potatoes (about 2 pounds total), sliced crosswise into 1 1/2-inch-thick rounds
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 3 tablespoons olive oil, divided
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• Freshly ground black pepper
• 2 ounces Parmesan cheese, finely grated (about 1 cup)

Directions

1. Position oven racks in the upper and lower thirds and preheat to 475°F. Meanwhile, bring 3 quarts of water to a boil in a large pot. Add the sweet potato slices and 1 tablespoon of salt. Boil until tender and easily pierced with a knife, 15 to 22 minutes depending on slice size. Drain and set aside.
2. Drizzle 2 tablespoons of the oil onto a rimmed baking sheet. Add the potatoes and gently toss to coat. Arrange in a single layer. Using the bottom of a lightly greased glass or measuring cup, press each slice until it flattens to about 3/4 inch thick. Drizzle with remaining oil, then sprinkle with Italian seasoning, garlic powder, the remaining 3/4 teaspoon salt, and several grinds of black pepper. Evenly distribute the grated Parmesan over the potatoes.
3. Roast on the lower oven rack until the bottoms are golden brown, about 10 minutes. Move to the upper rack and roast until the tops are browned and the cheese is crispy, another 10 to 15 minutes. Serve warm.

*Recipe adapted from The Kitchn.

Lighter Sweet Potato Soufflé

This lighter sweet potato soufflé offers a delicious alternative to traditional sweet potato casserole. It’s airy, flavorful, and fills the kitchen with a warm, inviting aroma.

Ingredients

Directions

1. Preheat the oven to 350°F. Grease a 2 1/2-quart baking dish with butter.
2. Poke the sweet potatoes with a fork and bake on a foil-lined sheet until soft, about 1 hour. When cool enough to handle, peel and place the flesh in a large bowl. Mash until smooth. Add the eggs, sugar, butter, vanilla, milk, and salt; blend well with a mixer. Pour the mixture into the prepared baking dish.
3. For the topping, combine pecans, brown sugar, flour, and softened butter in a bowl until evenly mixed. Spread the topping over the sweet potato mixture. Bake until slightly browned and set, about 40 minutes. Let rest 5 minutes before serving.

*Recipe adapted from The Food Network.

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Sweet Potato Pie

Sweet potato pie is a Southern classic with a flavor similar to pumpkin pie but a lighter, airier texture. If you haven’t tried it yet, this holiday season is the perfect time to give it a try.

Ingredients

• 1 1/2 pounds sweet potatoes, cooked and mashed (about 2 cups)
• 1/4 cup butter, melted
• 2/3 cup sugar
• 1/3 cup evaporated milk
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• Pinch of salt
• 1 9-inch pie shell (unbaked)

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, evaporated milk, eggs, pumpkin pie spice, vanilla, and salt.
3. Whisk until smooth, or use an electric mixer for a silkier texture.
4. Pour the filling into the uncooked 9-inch pie crust. Bake 55 to 60 minutes, or until the filling is set.
5. Cool to room temperature before serving. Top with whipped cream if desired.

*Recipe adapted from Spend With Pennies.

Eat Smart Chopped & Crumbled Apple Gouda Salad

Eat Smart® Chopped & Crumbled Apple Gouda Salad is an elegant, effortless side for Thanksgiving. Sliced almonds and sunflower seeds combine with sweet apple chips and gouda, all tossed in a creamy apple vinaigrette for a bright, refreshing salad.

Open the kit, toss the components together, and you’ll have a beautiful salad ready in minutes.

Eat Smart Fresh Green Bean Casserole

If traditional canned green bean casserole hasn’t won you over, try a fresh version. This recipe uses no canned soups—just fresh ingredients for a vibrant, delicious casserole. Using pre-washed, trimmed Eat Smart® green beans saves time without sacrificing flavor.

Ingredients

• 2 bags Eat Smart fresh green beans, ends removed
• 4 slices bacon, cut into 1/4-inch pieces
• 3 cloves garlic, minced
• 8 oz sliced white mushrooms
• 1/2 large onion, chopped
• 4 tablespoons (1/2 stick) butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk (plus extra to thin if needed)
• 1/2 cup half-and-half
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cardamom
• 1 cup grated sharp cheddar
• 1 cup panko breadcrumbs
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F.
2. Steam the green beans in their bag briefly, then cut in half if shorter pieces are preferred. Set aside.
3. In a skillet over medium heat, cook the bacon for 2 minutes. Add mushrooms, garlic, and onions; cook until the bacon is cooked through and the onions are golden, about 3 to 5 minutes. Remove from heat and set aside.
4. In a saucepan, melt butter over medium heat. Whisk in the flour and cook 1 to 2 minutes. Gradually add milk and half-and-half, whisking constantly until the sauce thickens, about 2 minutes. Season with salt, pepper, cayenne, and cardamom. Stir in the grated cheddar until melted, then remove from heat.
5. Fold the bacon and onion mixture into the sauce, then gently stir in the green beans. Transfer to a baking dish, top with panko, and bake until bubbly and the panko is golden, about 30 minutes.

Thanks for reading! Pick up a few pounds of sweet potatoes and fresh produce to complete your Thanksgiving spread. What are your favorite holiday side dishes? Share your ideas in the comments below.