31 Best Side Dishes for Ham

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Baked Mac and Cheese with Panko Crumb Topping

Creamy Baked Mac and Cheese with Panko Crumb Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’]

Ultra creamy, rich baked mac and cheese with a crispy Panko crumb topping.

Ingredients

• 2 cups sturdy macaroni noodles (8 ounces )
• Drizzle of olive oil
• 2 cups milk (whole or 2%)
• 3/4 cup half and half
• 1/3 cup unsalted butter
• 1/3 cup flour
• 1 teaspoon garlic powder
• 3/4 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper (to taste)
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup American cheese
• 1/2 cup Pecorino Romano cheese
• 1/2 cup cheddar cheese
• 3/4 cup panko bread crumbs
• 2 Tablespoons butter (melted)
• 1/4 cup Pecorino Romano cheese
• Pinch salt
• 1/2 teaspoon garlic powder (optional)

Instructions

1. Preheat the oven to 350 degrees. Grease a casserole dish with butter. 8 inch squares, an 8 inch round cast iron, or a shallow oval baking dish all work well for this.
2. Bring a large pot of salted water to a boil. Add the macaroni noodles and cook, removing 1 minute before the al dente package instructions. Drain and toss with a little olive oil to keep them from sticking together.
3. Meanwhile, warm the milk and the half-and-half in the microwave until hot but not boiling.
4. in a medium sauce pot, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 3-4 minutes or until it’s a light golden color.
5. Turn the heat off and slowly add the milk and cream, whisking constantly as you go. The mixture will look very thick and gloppy at first and will thin out as you add the remaining liquid.
6. Turn the heat back on to medium and cook, stirring often, until the mixture is thickened enough to coat the back of a spoon. Season with garlic powder, mustard powder, cayenne, and salt and pepper, to taste.
7. Turn the heat off and add the cheeses in several additions, stirring until melted. Remove from heat.
8. Toss the pasta with the cream sauce and transfer to a greased casserole dish. Top with the remaining cheddar cheese.
9. To make the crumb topping, combine the panko, 2 Tablespoons melted butter, Pecorino Romano cheese, salt, and garlic powder in a bowl. Layer on top of the cheese then place in the oven and bake for 15-20 minutes, or until topping is golden, and edges are bubbly. Serve immediately.

2. Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT25M · Yield: [‘8’, ‘8 – 10 servings’]

Cheesy Hashbrown Casserole in the Instant Pot is quick, easy and topped with a crunchy topping of crushed potato chips and panko bread crumbs.

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 clove garlic (minced or pressed)
• 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14.5 ounces chicken broth)
• 1 package (20 ounce fresh shredded hash brown potatoes)
• 1 cup sour cream
• 1 cup cheddar cheese (grated)
• 1/2 cup panko bread crumbs
• 1/3 cup crushed potato chips *
• 1 tablespoon butter (melted)

Instructions

1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes. Add garlic and cook for 1 minute more. Add chicken broth, parsley, salt and pepper to the pot.
2. Put the steamer basket in the pressure cooking pot. Add the hash brown potatoes to the steamer basket. Lock lid in place, select High Pressure and 3 minutes cook time and start. Preheat oven to 350°.
3. Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined.
4. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Carefully remove steamer basket and potatoes from the pressure cooking pot. Set aside.
5. Stir sour cream and cheese into cooking liquid in pressure cooking pot. When cheese is melted, add potatoes and stir gently to combine. Pour potatoes into a large casserole dish. Top with panko topping and bake for 5 minutes or until topping is golden brown.**

3. Strawberry Spinach Salad with Light Poppy Seed Dressing

Strawberry Spinach Salad with Light Poppy Seed Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Strawberry spinach salad with almonds, arugula and a homemade poppy seed dressing with fresh thyme.

Ingredients

• 2 tbsp white wine vinegar
• 1 tbsp granulated sugar
• 2 tsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 3 tbsp olive oil
• 1 tbsp poppy seeds
• 1 tsp fresh thyme leaves
• 1/2-312 g / 11oz pkg. baby spinach
• 1/2-312 g /11oz pkg. arugula
• 1 lb /454 g strawberries (quartered)
• 1/2 cucumber (thinly sliced)
• 5 radishes (thinly sliced)
• 1/2 cup toasted almonds
• 1/3 cup crumbled goat cheese

Instructions

1. In a medium bowl, whisk vinegar with sugar until dissolved. Whisk in mayonnaise, Dijon and salt. In a steady stream pour in olive oil while continuously whisking, to emulsify the dressing. Stir in poppy seeds and thyme.
2. In a large bowl, toss spinach with arugula, strawberries, cucumber, radishes, almonds and goat cheese.
3. Top with desired amount of dressing and serve. You will likely have extra dressing, simply and refrigerate remaining dressing. It will store for up to five days.

4. Root Vegetable Casserole

Root Vegetable Casserole – EASY Holiday Comfort Food is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’10’, ’10 servings’]

This Root Vegetable Casserole is a superstar side dish – it’s delicious, easy, cheap, healthy, versatile and can be made ahead of time. This is freezer-friendly comfort food at its best!

Ingredients

• 1/2 turnip ((you can adjust to suit what you want to use))
• 3 carrots ((you can adjust to suit what you want to use))
• 2 parsnips ((you can adjust to suit what you want to use))
• 2 sweet potatoes ((I used one gigantic one))
• 1 and 1/2 tsp salt (divided)
• 1/4 cup butter
• 1/2 pkg cream cheese ((4 oz))
• 1/2 cup panko or breadcrumbs

Instructions

1. Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
2. Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
3. Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
4. Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
5. Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you’re ready to eat it. When you’re ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
6. Serve hot and enjoy! 🙂

5. Honey Roasted Vegetables with Rosemary

Honey Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

These honey roasted vegetables with rosemary make a lovely side dish, with a touch of sweetness and a herby hum from the rosemary. A simple recipe packed with flavour and so healthy too! Vegetarian, gluten free and low histamine.

Ingredients

• 2 medium beetroot
• 2 large carrots (diced)
• 2 parsnips (diced)
• 1 large sweet potato (diced)
• 3-4 rosemary sprigs
• 1/4 cup honey
• 2-3 tbsp olive oil
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F.
2. Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.
3. Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.
4. Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.
5. To serve, dice the beetroot and then add into the dish with the other vegetables.

6. BBQ Creamed Corn

Copycat Rudy’s BBQ Creamed Corn {in the crockpot} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘8’, ‘8 servings’]

Skip the canned creamed corn and make this delicious copycat Rudy’s BBQ creamed corn instead! This creamed corn is so easy to make in your crockpot or slow cooker.

Ingredients

• 2 bags frozen corn (about 12 ounces each)
• 1 cup heavy cream
• 1/3 cup white sugar
• 1 block cream cheese (about 8 ounces)
• 1/2 cup unsalted butter (cubed)
• 1 tbsp honey (optional for an even sweeter corn)
• salt and pepper (to taste)

Instructions

1. Spray your crockpot or slow cooker with non-stick spray.
2. Add the corn.
3. Add the remaining ingredients.
4. Cook on low for 3-4 hours.

7. Roasted Zucchini and Potatoes

Roasted Zucchini and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘3’, ‘3 servings’]

This is a simple but delicious side that goes well with meat, fish or vegan dishes, and is such a classic. Most of the time is spent in the oven and it has minimal ingredients. Serves 3-4.

Ingredients

• 1.5 lbs potatoes (cut into halves or quarters if required)
• 1/2 large zucchini (sliced)
• 2 tbsp olive oil
• 4-5 thyme sprigs
• 1 green onion (optional, sliced)
• parsley (optional, to garnish)

Instructions

1. Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
2. Preheat the oven to 200C / 390F. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
3. Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
4. Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.

8. Creamy Cauliflower Potato Mash

Potato Cauliflower Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This creamy potato cauliflower mash is creamy and flavourful, and perfect as a side for so many main dishes. Made on the stove top, it is an easy recipe all the family will love. The recipe makes 4-6 servings.

Ingredients

• 1 pound potatoes (halved if larger in size)
• 1 small cauliflower head (cut into large florets)
• 1/2 small white onion (diced)
• 2 garlic cloves (minced or finely diced)
• 1 tbsp sage leaves (diced)
• 1/3 cup non-dairy milk
• 2 tbsp butter
• 2 tbsp olive oil
• pinch salt
• pinch black pepper (optional)

Instructions

1. Bring a large pan of water to a boil. Salt the water and then tip in the potatoes and cauliflower (tip, add the potatoes first so they are at the bottom). Bring the water back to a boil, then reduce the heat to a light simmer. Check to see if the cauliflower is fork tender after 15 minutes and remove with tongs if so (cook for a further few minutes if required). Continue to cook the potatoes for another 12-15 minutes or until fork tender.
2. While the potatoes are cooking place the removed cauliflower in a colander over a bowl and allow for any excess liquid to drain off for a few minutes.
3. Drizzle a little olive oil in a pan and fry the onion and garlic for 4-5 minutes, until the onion has softened.
4. Add the cauliflower, onion, garlic, sage, butter, olive oil, non-dairy milk, salt and pepper (if using) to a food processor. Blend to a thick puree.
5. Mash the cooked potatoes so they are at least partly broken down.
6. Add the potatoes to the food processor and use a spoon to mix them in slightly with the cauliflower. Then blend for 10-20 seconds so they are all combined and you have a thick puree. Adjust with more milk if too dry, or more butter to taste preference.
7. Spoon into your serving bowl, drizzle with a little extra virgin olive oil and sprinkle over more salt and pepper to taste. Serve immediately and enjoy!

9. Gluten-Free Au Gratin Potatoes

Gluten Free Au Gratin Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT95M · Yield: [’10’]

This Gluten Free Au Gratin Potatoes recipe is the best side dish! It’s baked in a Gruyere cheese sauce with garlic, onions, and Dijon.

Ingredients

• 3 lbs. yellow potatoes (also known as Yukon gold)
• 6 cloves garlic
• 1 onion (white or yellow)
• 1 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 1/4 cup gluten free flour blend (or AP flour if not gluten free)
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 6 oz. Gruyere cheese (or any sharp melting cheese)
• 1/3 cup fresh chives or herb of choice (optional)

Instructions

1. Heat oven to 400 degrees Fahrenheit.
2. Wash and scrub 3 lbs. of yellow potatoes (or potatoes of choice). (Peel the potatoes if desired) Dry the potatoes and thinly slice them using a madoline slicer, a sharp knife, or a food processor. Place the sliced potatoes in a large bowl.Make sure to use the safety guard and exercise caution when using a mandoline slicer because the blades are very sharp!
3. Mince 6 cloves of garlic and 1 onion (yellow or white is best). You can also sub shallots if you prefer.
4. Pour 1 tablespoon olive oil into the bottom of a 9×13 inch baking dish. Brush the oil evenly across the bottom and sides of the pan to coat it.

For The Cheese Sauce:

1. Cut the rind from and grate 6 oz. of Gruyere cheese (or any sharp-flavored melting cheese).
2. Place a sauce pan on the stove top and heat it to medium-low. Add 4 tablespoon unsalted butter to the pan and allow it to melt completely. Add ¼ cup gluten free flour blend (or AP flour if not gluten free) to the butter and stir until completely combined with a whisk.
3. Cook the butter and flour mixture for a minute, and then slowly add 1 ½ cups of whole milk, stirring often to prevent it from sticking or burning. Add ½ cup heavy whipping cream, stirring often.
4. Once the mixture is somewhat thick and creamy, add 1 tablespoon Dijon mustard, 1 ½ teaspoon kosher salt, and ½ teaspoon pepper to the pan. Stir until combined.If the mixture seems too thin, simply continue to cook over medium-low heat for a few more minutes, stirring occasionally to prevent it from burning.
5. Remove the pan from the heat and add the grated cheese to the pan. Stir until combined.

Layer The Potatoes:

1. Sprinkle half of the minced garlic and onions evenly across the bottom of the oiled baking pan. Layer half of the sliced potatoes over the garlic and onions. Pour half of the cheese sauce over the first layer of potatoes.
2. Sprinkle the other half of the garlic and onions over the cheese sauce. Layer the remaining potatoes over the garlic and onions. Top with the rest of the cheese sauce, spreading it evenly over the top.

Bake The Potatoes:

1. Place a piece of foil tightly over the top of the baking dish and pop it in the oven for 40 minutes. After 40 minutes, remove the foil and cook for an additional 25-30 minutes.
2. Once the potatoes are finished (they should be tender, but not mushy and easily pierced with a knife), remove the pan from the oven and allow to cool for 10-15 minutes.
3. Mince ⅓ cup of fresh chives (or herbs of choice) and sprinkle over the top (this step is optional).

10. Roasted Tenderstem Broccoli and Garlic Cashews

Roasted Tenderstem Broccoli and Garlic Cashews is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Need a midweek side dish that packs a punch but is easy to make? Look no further than this roasted Tenderstem broccoli side dish sprinkled with cashews seasoned with a homemade recipe. So good!

Ingredients

• 8 Tenderstem broccoli
• 1 tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp sugar
• ¼ tsp paprika
• ¼ cup cashews
• 2 stalks cilantro (leaves)

Instructions

1. Preheat the oven at 180°C or 360°F.
2. Wash and dry Tenderstem broccoli. Cut off the ends. Cut them in half lengthways. Coat them in olive oil, place them in a baking dish and put in the oven for 20 – 25 minutes.
3. In a small mixing bowl, mix garlic powder, sugar and paprika.
4. In a small fry pan over medium heat, add cashews and toss until it starts to brown a little. Add seasoning and toss for another 30 seconds. Set aside to cool down.
5. If you’re using coriander, handpick the leaves for garnish.
6. When Tenderstem broccoli is ready, sprinkle it with garlic cashews and any leftover seasoning.
7. Garnish with coriander and serve

11. Cheesy Vegan Cauliflower Casserole

Cheesy Vegan Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

This veggie-loaded Vegan Cauliflower Casserole is layered with ooey-gooey cheese, topped with buttery breadcrumbs and then baked to perfection. It’s easy and delicious!

Ingredients

• 1 large head cauliflower (, cut into bite-size florets (about 2.5 pounds))
• 1 cup panko breadcrumbs ((GF if preferred))
• 2 tablespoons vegan butter (, melted (+ more for greasing dish))
• 1 cup raw cashews (, soaked in very hot water)
• 2 cups unsweetened soy milk
• 1 cup vegetable broth (, low sodium)
• 1/4 cup fresh lemon juice
• 1/4 cup tapioca flour/starch
• 1/4 cup nutritional yeast
• 2 tablespoons dijon mustard
• 1 teaspoon granulated garlic (, (+ a pinch for breadcrumbs))
• 1 teaspoon granulated onion
• 1 1/4 teaspoons sea salt (, more to taste)
• Fresh-cut parsley
• Crushed red pepper flakes

Instructions

1. Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside. 
2. Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
3. To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
4. While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat. 
5. Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
6. Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
7. Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy! 

12. Roasted Spaghetti Squash

Roasted Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘2’, ‘2 people’]

This easy tutorial will show you how to make roasted spaghetti squash! Serve this winter squash as a delicious side dish, or use it as a low-carb pasta alternative.

Ingredients

• 1 spaghetti squash (~3 lbs)
• 1 tablespoon olive oil
• 1 teaspoon sea salt

Instructions

1. Preheat oven to 400°F.
2. Use a large chef’s knife to cut the squash in half (lengthwise or across the narrow middle, whichever you prefer). If the squash is hard to cut through, insert the tip of the knife, and then slowly rock the knife back and forth until the squash splits in half. Tip: Cutting in half across the narrow part of the squash will yield longer, more spaghetti-like strands than cutting lengthwise. However, I find the seeds are more difficult to scoop out when cutting vertically.
3. Use a sharp spoon or an ice cream scoop to scoop out the squash seeds. Discard the seeds (or save for another use).
4. Place the squash halves face-up on a baking sheet. Drizzle with olive oil and sprinkle with salt.
5. Turn the squash face-down on the baking sheet, and roast about 40 minutes. The spaghetti squash is done roasting when the skin looks dry, papery, and is starting to brown. If desired, test for doneness by pricking the squash with a paring knife. If it glides in with no resistance, the squash is finished cooking.
6. Use a large spatula to flip the squash flesh-side up, and let cool for about 5 minutes.Scrape the inside of the squash with a fork to loosen the spaghetti strands.
7. Top spaghetti squash with pasta sauce, or serve as a side dish. Serve hot.

13. Lemon-Garlic Green Beans with Parmesan

Lemon Garlic Green Beans with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Elevate your plain green beans with lemon and garlic for an easy, fresh and bursting with flavour side dish! Then top with Parmesan cheese for that salty, umami hit!

Ingredients

• 125g / 1/2 lb green beans (washed and trimmed)
• 2-3 tbsp butter
• 2 cloves garlic
• 1½ lemons
• salt and pepper to taste
• 25g / 1/4 cup Parmesan cheese

Instructions

1. Wash and trim the ends of the green beans. Parboil them for 4-5 minutes.
2. Melt 1 tbsp of butter in a frying pan and sauté the minced garlic for 30 seconds on low heat, add the juice of one lemon along with a few lemon slices and the remaining butter.
3. Drain the beans and immediately plunge them in ice water to keep the colour, then add them to the pan with the lemon garlic butter sauce, season with salt and pepper, sauté for a few minutes until the beans are desired doneness. 5 minutes of sauteing over low heat will deliver beans, that are tender but still have a bite to them. Increase cooking time by a couple of minutes if you prefer softer beans.
4. Serve immediate topped with freshly grated Parmesan cheese.

14. Roasted Parmesan Potatoes

Cast Iron Skillet Potato Slices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘2’]

Easy sliced potato recipe with butter, herbs, and parmesan cheese.

Ingredients

• 2 Large Russet baking potatoes
• 1/2 teaspoon olive oil
• 1/2-1 Stick of butter
• 1 teaspoon Herbs de Provence
• 4 tablespoons Shredded parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400F. Peel the potatoes, if desired. Thinly slice and place into a small cast iron skillet or 8″ x 8″ square casserole dish that has been coated with the olive oil. I like to “fan” the slices, like you would a deck of cards. Save time and use a mandolin to slice the potatoes, if you have one.
2. Melt the butter in the microwave. Then drizzle the melted butter over the sliced potatoes.
3. Sprinkle the Herbes de Provence over the potatoes. Add salt and pepper. Then sprinkle 2 tablespoons of the parmesan cheese on top. Cover tightly with foil and bake for 40 minutes.
4. Remove the potatoes from the oven and remove the foil. Sprinkle the remaining parmesan cheese on top of the potatoes and bake uncovered for an additional 5-10 minutes or until the cheese is melted. 
5. Remove from oven and enjoy!

15. Creamy Green Bean Casserole

Creamy Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

You can make a delicious, homemade green bean casserole using fresh ingredients and no cans for your holiday meal. It’s so much better made from scratch.

Ingredients

• 1 ½ pounds (650g) green beans
• 2.8-ounce pack (79g) French’s crispy fried onions
• 2 tablespoons butter
• 12 ounces (340g) mushrooms (thinly sliced)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic (minced)
• 3 tablespoons all purpose flour (I used GF and it worked fine)
• 1 ½ cups (350ml) vegetable stock
• ½ cup heavy whipping cream
• ⅛ teaspoon ground nutmeg

Instructions

1. Wash the fresh green beans, remove the ends, and cut them in half. Partially cook the green beans by blanching them for 5 minutes and then shocking them in ice water for 5 minutes. You can also steam them in the microwave (Place the green beans in the microwave with 2 tablespoons of water, cover with a microwave-safe plate and cook for 5 minutes).
2. Preheat the oven to 400°F/200°C.
3. To make the mushroom sauce, in a saucepan or pan melt the butter over medium heat.
4. Add the mushrooms, season with salt and pepper and cook until they start to soften.
5. Add garlic, and cook for 30 seconds then add the flour and cook for 30 more seconds. Add the flour, and cook for 30 seconds to 1 minute.
6. Gradually add the stock, about ½ a cup at a time and keep stirring until all the stock is in. Stir in the heavy cream, and simmer for 1 more minute. Stir in the nutmeg, taste the sauce, and adjust the salt and pepper to your preference. Remove from heat.
7. Assemble. In a casserole dish, mix the green beans with the sauce and bake for 15 minutes or until bubbly.
8. Remove from the oven, top with the crispy onions, and bake for 5 more minutes (the onions will change their color a little to golden brown, and become even more crispy).

16. Boursin Mashed Potatoes

Boursin Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Ultra creamy Boursin Mashed Potatoes infused with rich and flavorful garlic and herb creamy cheese. These mashed potatoes are buttery and fluffy like a cloud.

Ingredients

• 2 pounds (900g) potatoes
• 2 tablespoons unsalted butter
• 5.2 ounce (180g) Boursin Garlic & Fine Herbs Gournay Cheese
• ¼ cup (60g) whole milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Start by peeling and cubing the potatoes into 1″ pieces. Add them to a pot, or saucepan, and cover with cold water. Bring to a boil over medium high heat, salt the water and cook (partially covered with a lid) until the potatoes are fork tender.
2. Remove the potatoes from the heat, and drain all of the water.
3. Add Flavors and Mash: Next, you want to add the Boursin cheese, butter, salt, and pepper. Use a potato masher to mash everything together.
4. The potatoes will be a little too thick, so gradually add in warm milk and mix again until you reach the desired consistency.
5. I like to serve the potatoes in a semi-shallow dish for nice presentation. Garnish with chopped fresh parsley and a piece of butter.

17. Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

Having the potatoes cut super thin through a mandolin, helps with laying flavor on flavor. This is cheesy potato goodness that’s almost like a casserole. The ultimate Holiday side dish.

Ingredients

• 6 Yukon gold potatoes (peeled and sliced into 1/8″ rounds)
• 2 tbsp all purpose flour
• 2 tbsp butter
• 2 garlic cloves (finely minced)
• 1/4 tsp nutmeg
• 3 cups whole milk
• 2 cups white cheddar (shredded)
• 2 cups mozzarella (shredded )
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Using a mandolin, slice the peeled potatoes into 1/8″ rounds and set them aside.
3. To make the bechamel sauce, melt the butter and then stir in the garlic. Cook for 30 seconds.
4. Add the flour and cook for 1-2 minutes while whisking frequently.
5. Stir in the milk and then lower the heat to medium.
6. Once the sauce thickens, turn off the heat and add the nutmeg, salt, pepper, and cheddar cheese.
7. Place 1/4 of the potatoes in a greased baking dish, pour over 1/4 of the béchamel sauce, sprinkle 1/4 of the remaining cheese and then repeat until you reach the top.
8. Cover with aluminum foil and bake for 1 hour and 20 minutes or until the potatoes are fork-tender.
9. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is golden brown.

18. Mashed Turnips and Potatoes

Mashed Turnips and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Potatoes, 1 pound, peeled and cubed
• Turnips, 1 pound, peeled and cubed
• Butter, 2 tablespoons
• Milk, 1/4 cup
• Salt, 1/2 teaspoon
• Black pepper, to taste

Instructions

1. 1. Boil potatoes and turnips in salted water until very tender, about 15–20 minutes.
2. 2. Drain well and return to pot.
3. 3. Mash with butter and milk until creamy.
4. 4. Season with salt and pepper, adjusting to taste.
5. 5. Serve warm.

19. Maple Glazed Squash and Apples

Maple Glazed Squash and Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Butternut squash, 2 cups cubed
• Apples, 2 medium, sliced
• Olive oil, 1 tablespoon
• Maple syrup, 2 tablespoons
• Cinnamon, 1/2 teaspoon
• Salt and pepper, to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Toss squash and apples with olive oil, maple syrup, cinnamon, salt, and pepper.
3. 3. Spread on a baking sheet in a single layer.
4. 4. Roast 20–25 minutes, stirring once, until tender and slightly caramelized.
5. 5. Serve warm as a sweet-savory side.

20. Creamy Broccoli Casserole

Broccoli Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This creamy, cheesy broccoli casserole made from scratch and with fresh broccoli will be your new favorite side dish. Fresh Broccoli Casserole is everyone’s favorite.

Ingredients

• 2 pounds (900g) broccoli (cut into small florets (1 inch pieces))
• 4 tablespoons butter (divided)
• ½ medium yellow onion (finely diced)
• 2 tablespoons all purpose flour
• 1 ½ cups 350ml milk (I used 2%)
• ½ teaspoon salt
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup grated parmesan cheese
• 1 cup crushed Ritz crackers (or any buttery or cheesey crackers)

Instructions Blanch the broccoli:

1. In a large pot, boil water and salt it.
2. Prepare an ice bath by combining cold water and ice cubes in a large bowl, and set aside.
3. Add the broccoli and blanch for 2 minutes, the broccoli should be bright in color, crisp but tender at the same time. Do not overcook.
4. Remove from the saucepan, and plunge into the ice bath. Leave for 4-5 minutes, then drain and set aside.
5. Preheat the oven to 350°F/180°C.

To make the creamy cheese sauce:

1. In a skillet, melt 2 tablespoons of butter over medium high heat and sauté the onion until soft and translucent.
2. Add flour, and cook while stirring for 1 minute. Then gradually add the milk while whisking, the sauce will thicken. Season with salt, then add 1 cup of cheddar and all of the parmesan. Stir the cheeses in until they melt.
3. Add the broccoli florets to the sauce, and stir gently to coat the broccoli with the cheese sauce.

Make the Topping:

1. Melt the remaining butter in the microwave, then in a small bowl combine the crushed crackers with melted butter, and ½ cup of cheddar cheese.

To Bake:

1. Top the broccoli with the crumb topping. Bake for 10 minutes or until the topping is golden brown, and the sauce is bubbly.

21. Roasted Potatoes and Green Beans

Roasted Potatoes and Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

Roasted Potatoes and Green Beans are a delicious addition to any meal with chicken, beef or fish. You need just a few simple ingredients for this easy side dish!

Ingredients

• 1 ½ lbs mini potatoes, sliced in half or quarters
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• A few turns freshly ground black pepper
• 1 lb green beans, trimmed and cut in half
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ⅓ cup freshly grated parmesan cheese (optional; omit for vegan or use vegan parm)
• chopped fresh parsley (optional )

Instructions

1. Preheat the oven to 400 °F and line a large baking sheet with parchment paper (optional, but I line the pan for easier cleanup).
2. In a large bowl, toss the sliced baby potatoes with the olive oil, Italian seasoning, kosher salt and pepper. Place in an even layer on the baking sheet and roast for 20 minutes.
3. In the same bowl, toss the green beans with the olive oil, garlic powder and kosher salt. Set aside.
4. After the first 20 minutes of roasting is done, remove the baking sheet from the oven and turn the potatoes. Add the green beans in an even layer around the potatoes and return to the baking sheet to the oven. Roast for another 25 minutes, or until the potatoes are soft in the middle and the beans are fork tender.
5. When the roasting is done, sprinkle the potatoes and green beans with freshly grated parmesan and chopped fresh parsley, if desired. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

22. Cheesy Potatoes

Easy Cheesy Potatoes (Secret Ingredient) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Cheesy potatoes are an easy side dish that can be made for potlucks, funerals, and almost any occasion. This recipe for easy cheesy potatoes puts a new twist on a traditional side dish with two secret ingredients that make it even more delicious than traditional!

Ingredients

• 1⁄2 cup butter (1 cube)
• 1 10.5 oz can Cream of Chicken Soup
• 1 8 oz carton onion & chive cream cheese tub
• 2 cups cheddar cheese (adjust amount to taste)
• 1 32 oz bag hash brown potato cubes

Instructions

1. Preheat oven to 350.
2. Melt butter in a large pot.
3. Add soup and cream cheese and stir until cream cheese is mixture is smooth and creamy.
4. Add cheddar cheese and stir until melted and well blended.
5. Add hash brown potatoes and stir until evenly coated.
6. Pour into a 9″X13″ pan.
7. Cover and bake for about 45 min
8. Remove foil and bake an additional 10 min.

23. Vegan Southern Squash Casserole

Vegan Southern Squash Casserole (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 Servings’]

This Vegan Southern Squash Casserole recipe is just like the old-fashioned classic! Made with fresh seasonal yellow squash, a creamy cheesy dairy-free sauce, and buttery gluten-free cracker crumb topping! It’s a perfect allergy-free side dish to feed a crowd at potlucks or holiday gatherings! Simple and easy with just 8 ingredients!

Ingredients

• 8 Cups Sliced Yellow Squash (about 4 large squash, 1/4-inch thick)
• 1 Cup Diced Sweet Onion
• 2 Cups Vegan Cheddar Cheese Shreds
• 1/2 Cup Vegan Sour Cream* (see notes)
• 1/2 Cup Vegan Mayo* (see notes)
• 3 TB Vegan Butter (divided)
• 2 Cups Crushed Gluten-Free Cracker Crumbs
• Seasonings: Salt, Pepper, Paprika, Dried Thyme (to taste)

Instructions

1. Preheat the oven to 375°F.
2. Slice your squash to 1/4-inch thickness and dice your onion. Heat 2 tablespoons of butter in a large skillet before adding the squash and onion. Add a splash of water and cover the pan to help steam the squash for about 10 minutes over medium-high heat.
3. In the meantime, mix together the sour cream, mayo, cheddar, and seasonings. Adjust seasonings to taste.
4. Once the squash has tenderized and most of the liquid has evaporated, drain it in a colander for 5 minutes.
5. Prepare the crushed cracker crumbs by melting 1 tablespoon of butter in a bowl, then adding the crushed crackers to the melted butter and mixing to coat.
6. Add the drained squash and onions to the creamy cheese mixture and toss to combine. Add the casserole filling to an 8×11 baking dish. Sprinkle the crushed crackers evenly over the top of the casserole.
7. Bake the casserole in the preheated oven for about 30-35 minutes, until the cracker top is slightly golden brown.
8. Remove and serve warm or cool completely before storing.

24. Maple Mustard Brussels Sprouts

Maple Mustard Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497088H4M13S · Cook: PT-497088H4M13S · Total: PT-497088H4M13S · Yield: [‘6’, ‘Serves 6’]

Crispy pan-roasted Brussels with a 2-ingredient maple mustard sauce and salty bacon! Perfect for the holidays (or any day).

Ingredients

• 3 slices uncured bacon
• 2 tablespoons oil
• 2 pounds fresh Brussels sprouts, halved
• ¼ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• 2 tablespoons pure maple syrup
• 2 tablespoons stone ground or Dijon mustard

Instructions

1. Heat a large skillet to medium heat. Add the bacon and cook 7-10 minutes or until browned and crispy. Remove from the skillet and transfer to a paper towel-lined plate. Set aside. Once slightly cooled, chop into pieces. Drain and discard most of the bacon fat from the skillet.
2. In the same skillet, heat the oil to medium-high. Add the Brussels sprouts center side down and cook 3-4 minutes or until browned and crispy.  Flip and cook an additional 3-4 minutes.  Season with salt and black pepper as they cook.  Transfer to a serving plate.
3. In a small bowl, whisk together syrup and mustard until combined. Before serving, drizzle Brussels sprouts with maple mustard sauce and garnish with the chopped bacon.

25. Candied Roasted Sweet Potatoes

Candied Roasted Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT77M · Total: PT87M · Yield: [’10’, ’10 servings’]

Altered from the late Mrs. Connie Parker’s recipe. She shared her version with me many years ago after years of bringing it to church potlucks. I roast my sweet potatoes instead of boiling them and melt the butter instead of dotting with cold butter.

Ingredients

• 5 or 6 small to medium sweet potatoes
• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup salted butter (melted)
• 2 cups mini marshmallows (optional)

Instructions

1. Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Do not poke holes in potatoes. Roast potatoes for 45 minutes to 1 hour or until a fork easily pushes to the center of the potatoes when tested, but not mushy. Let cool completely. This step can be done 3 days in advance.
2. Remove skins from potatoes and cut in half lengthwise; place them in an ungreased 2-quart or 13×9-inch casserole dish. Pour sugar evenly over sweet potatoes. It’s ok for it to spill over between the potatoes.
3. Drizzle the corn syrup over the sugar. Do not stir. Drizzle everything with butter. Bake for 40 to 45 minutes or until sugar is melted and bubbly.
4. If adding marshmallows, change oven to broil. Sprinkle marshmallows on sweet potatoes and broil 1 to 2 minutes or until lightly toasted.

26. Sprouted Buckwheat Salad with Basil Pesto

Sprouted Buckwheat Salad With Basil Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Sprouted buckwheat groats, 1 cup, rinsed and drained
• Cherry tomatoes, 1 cup, halved
• Cucumber, 1/2 cup, diced
• Fresh basil pesto, 1/3 cup
• Lemon juice, 1 tablespoon
• Olive oil, 1 tablespoon
• Salt and pepper, to taste
• Arugula or mixed greens (optional), 2 cups

Instructions

1. 1. Rinse and drain the sprouted buckwheat; pat dry.
2. 2. In a large bowl, combine buckwheat with tomatoes, cucumber, and greens if using.
3. 3. In a small bowl, whisk pesto with lemon juice and olive oil.
4. 4. Pour dressing over the salad and toss to coat.
5. 5. Season with salt and pepper to taste.
6. 6. Serve immediately or chill briefly.

27. Roasted Maple Mustard Brussels Sprouts

Maple Mustard Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

These Maple Mustard Brussels Sprouts are a flavorful side dish! They’re roasted with a maple syrup, Dijon mustard, garlic and Sriracha glaze.

Ingredients

• 2 lbs. Brussels sprouts (about 6 cups)
• 5 Tbsp. olive oil (split)
• 2 Tbsp. Dijon mustard
• 2 Tbsp. maple syrup
• 2 tsp. Sriracha hot sauce
• 2 Tbsp. vegetable broth
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt (split)
• 1/2 tsp. pepper (split)
• 1 lemon
• 1/4 cup toasted almonds (unsalted, or unsalted nuts of choice)

Instructions

1. Heat the oven to 400 degrees Fahrenheit.
2. Remove any dirty or damaged outer leaves from 2 lbs. of Brussels sprouts (remove the Brussels sprouts from the stalk first if needed) and discard.
3. Cut the bottom portion of each sprout off with a knife and discard.
4. Cut each of the Brussels sprouts into halves or quarters, depending on their size. Make sure that all of the chopped Brussels sprouts are relatively the same size to ensure that they cook evenly.
5. Divide the chopped Brussels sprouts in half and place each half onto a baking sheet (feel free to add any of the leaves that have fallen from the Brussels sprouts to the baking sheet).
6. Drizzle 2 Tbsp. of olive oil over each of the baking sheets. Sprinkle ¼ tsp. each of kosher salt and pepper over each baking sheet.Toss the Brussels sprouts until completely coated in the olive oil and seasonings.
7. Place the baking sheets into the oven and roast for 16 minutes.Remove the baking sheets from the oven and set aside.

Prepare The Dressing:

1. Combine 2 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 Tbsp. olive oil, 2 Tbsp. vegetable broth, 2 tsp. Sriracha hot sauce, and ½ tsp. garlic powder to a small bowl.Stir all of these ingredients together until completely combined using a fork or a small whisk.

Toast The Almonds:

1. To roast the almonds, place ¼ – 1/2 cup of unsalted almonds (or unsalted nuts of choice) into a small cast iron skillet.Roast the nuts on medium-low heat for 4-5 minutes, stirring often to prevent them from burning.Remove the skillet from the heat and set aside.This step is not required if the nuts are already toasted.
2. Pour half of the maple mustard glaze over each of the baking sheets.Toss the Brussels sprouts in the glaze until they are completely coated.
3. Return the baking sheets to the oven and roast for another 4 minutes.Remove the baking sheets from the oven.
4. To serve: Squeeze a generous amount of fresh lemon juice over the Brussels sprouts. Top with the toasted almonds (or nuts of choice).

28. Cinnamon Brown Sugar Carrots

Cinnamon Brown Sugar Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These carrots taste like a treat and you only need five ingredients to make them. Butter, brown sugar, and cinnamon turn plain carrots into the side dish that disappears first at my table.

Ingredients

• 1 lb carrots (peeled and sliced thin)
• 2 tbsp dark brown sugar
• 1 tbsp salted butter ((*see note))
• 1/4 tsp ground cinnamon
• 1 cup water

Instructions

1. In a skillet over medium heat, 1 tbsp salted butter, then whisk in 2 tbsp dark brown sugar, 1/4 tsp ground cinnamon, and 1 cup water.
2. Add 1 lb carrots (cut any way you like), and bring to a boil.
3. Reduce heat to medium and cook, covered, until carrots are tender and glazed, about 30 minutes

29. Roasted Carrot and Goats Cheese Salad

Roasted Carrot and Goats Cheese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Carrots, 4 medium, peeled
• Olive oil, 1 tablespoon
• Goats cheese, 4 ounces, crumbled
• Mixed greens, 4 cups
• Walnuts, 1/3 cup, chopped
• Balsamic vinaigrette, 3 tablespoons
• Salt and black pepper, to taste

Instructions

1. 1. Roast the carrots: preheat oven to 425°F (220°C); toss with oil, salt, and pepper; roast 20–25 minutes until tender.
2. 2. Arrange greens on plates; place roasted carrots on top.
3. 3. Crumble goats cheese over the salad and sprinkle with walnuts.
4. 4. Drizzle with balsamic vinaigrette and toss lightly.
5. 5. Season to taste and serve.

30. Roasted Sweet Potatoes with Apples and Cranberries

Baked Sweet Potato Slices with Apples and Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

This easy recipe for Baked Sweet Potato Slices has apples and cranberries added for a delicious sweet, tart, and savory flavor. Maple syrup, cinnamon, and sage round out the flavors in this excellent recipe for a side dish that pairs well with ham, pork chops, and sausages, and makes a perfect side dish for the holidays.

Ingredients

• 2 medium-sized garnet sweet potatoes (about 1 lb sweet potatoes)
• 1 granny smith apple
• 1 cup cranberries
• 2 tablespoons olive oil
• ⅓ cup maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon dried sage leaves (2 – fresh sage leaves can be used)
• ½ teaspoon salt

Instructions

1. Heat oven to 350° F. You will need a medium-size baking pan or casserole dish such as an 8 x 8-inch dish that is lightly greased.
2. Peel the sweet potatoes then place on a cutting board and cut them in half then place the flat half on the cutting board and slice the potatoes into 1/4″ half-moon shapes using a large chef knife. Add the potatoes to a large bowl or you can add directly to the baking pan
3. Cut the apples in half, then into quarters. Remove the core and seeds. On a cutting board, slice the apple quarters into 1/4″ slices. No need to peel. Add the apples to the sweet potatoes
4. To the potatoes and apples, add the cranberries, olive oil, maple syrup, cinnamon, sage, and salt and mix to combine.
5. Place the mixture into the prepared baking pan large enough to hold the mixture. It is best to not overcrowd the potatoes so they roast better.
6. Roast the sweet potatoes for 45 minutes or until the potatoes and apples are nice and tender. Stir the casserole several times during baking.
7. Remove the casserole from the oven and serve while hot.
8. Cover any leftovers and store them in the refrigerator for several days. To reheat, simply pop the casserole in the microwave to warm up.

31. Whipped Sweet Potatoes

Whipped Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

For a comforting side dish, these whipped sweet potatoes really hit the spot. They are fluffy and sweet with a hint of nutmeg. Perfect to serve with Thanksgiving turkey, Christmas roast, Easter Ham, or any family dinner or holiday.

Ingredients

• 3 medium sweet potatoes (about 2# total)
• 1/2 cup heavy whipping cream
• 3 tablespoons salted butter (room temperature)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the peeled and cubed sweet potatoes in an electric pressure cooker per the INSTANT POT CUBED SWEET POTATO recipe shared above. (an alternate way is roasted in the oven – link also above)
2. Once the sweet potatoes are done, add them to a large mixing bowl.   Add the butter and it will start to melt a bit as the potatoes are hot. Using a hand mixer set on low-medium, begin to whip the butter into the sweet potatoes.
3. Once the butter and sweet potatoes are combined, slowly add in the heavy cream.  You will again mix on the low-medium speed with the hand mixer.  Scrape the edges with a rubber spatula as needed to fully combine. This should take only about 30 seconds.
4. For the final step, you will add the nutmeg and vanilla and mix again with the hand mixer for about 15 seconds.     Season with salt and pepper and stir to combine.
5. Serve and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.