5 medium-size sweet potatoes
1/2 cup butter
1/2 cup maple syrup
1/4 cup sour cream
1 tablespoon chives, finely chopped
1/2 cup oven-roasted whole pecans
Preheat oven to 350°F. Using a knife, pierce sweet potatoes several times. Put on cookie sheet and bake for 1 hour, or until soft. Remove from oven and let rest for a few minutes.
Peel sweet potatoes. Put in a food processor, along with butter, maple syrup and sour cream, and mix to obtain the consistency of a purée. Put purée in a bowl, add chives, and gently mix together. Put roasted pecans on top and serve.
For more maple recipes: A Merry Maple Holiday Menu
6 tablespoons butter
2 large sweet onions, diced (about 3 cups)
1 package (4 ounces) cubed pancetta (about 1 cup)
4 cloves garlic, chopped
2 stalks celery, diced (about 1 cup)
2 tablespoons chopped fresh rosemary leaves
3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic)
1/4 cup sherry
1 package (14 ounces) Pepperidge Farm Herb Seasoned stuffing
1. Heat the oven to 350°F.
2. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
3. Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
4. Bake for 30 minutes or until the stuffing mixture is hot.
For more dressing recipes: Scene-Stealing Holiday Stuffing
Mom’s Cranberry Relish
1 cup sugar
1/2 cup cranberry-apple juice
1 pound (4 cups) fresh or frozen cranberries
4 cups diced peeled Granny Smith apple (about 1 pound)
2/3 cup coarsely chopped walnuts
Combine sugar, juice and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.
Remove from heat; stir in apple and walnuts. Spoon into a bowl, cool. Cover and chill at least 4 hours.
Bean Salad with Cranberries and Pecans
12 oz fresh tender green beans
1/4 cup dried cranberries
1/4 cup pecans, chopped
1 small red onion sliced into thin rings
2 Tablespoons Balsamic vinegar
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
Snap ends off of green beans
Blanch in 2 quarts of lightly salted water until cooked but still crunchy. Drain and plunge in ice water to stop the cooking.
Allow beans to dry by laying them spread out on a paper towel.
Slice beans in half, place in a large bowl. Add cranberries, pecans and onions.
Combine all ingredients in a screw top jar. Shake well.
Drizzle the desired amount over the green bean salad.