Thanksgiving has now passed and I am thankful for being able to have my family over for dinner. I decided a few years ago that Thanksgiving was going to be ‘my holiday,’ meaning that this was the one holiday I was going to take over from my mother since she hosts every other holiday and my way of saying ‘Thank you’ to her was to host one big holiday dinner a year.
I usually try at least one new recipe every year, sometimes more than one. This year I found 3 new recipes on Pinterest, and a new bread recipe from my breadmaker recipe booklet. I think the recipe that came out the best was the Cranberry Apple Sweet Potatoes from Midwest Living. They were amazing! I saw this on Pinterest and though ‘a two-in-one recipe,’ that’s my kind of recipe! Everyone loved this recipe, including my mother who MUST have cranberry sauce at Thanksgiving. The other recipes I tried were a Crispy Apple Coleslaw and To Die for Crockpot Mushrooms, which I substituted Italian dressing seasoning for the Ranch, since we keep kosher. I have been making this Sundried tomato bread for Thanksgiving but this year I wanted to try out the Beer Bread recipe and it was awesome! You could actually taste the beer!
Anyway here is the recipe for the Cranberry Apple Sweet Potatoes along with some pictures.
1 40 oz can of sweet potatoes/yams, cut and drained (or you can use fresh sweet potatoes)
1 21 oz can of apple pie filling
3/4 cup whole cranberry sauce
2 tbsp of apricot preserves and orange marmalade
1/4 chopped pecans (I omitted these, still a fabulous recipe without)
In an 8x8x2 baking dish, greased, spoon the pie filling in so that it covers the dish. Then add the sweet potatoes on top of the pie filling. Mix the cranberry sauce, apricot preserves and orange marmalade together then spoon on top of the sweet potatoes. Add pecans.
Bake at 350 degrees, covered for 25-35 minutes.
Crunch Apple Coleslaw