Thanksgiving is right around the corner! I thought I’d share recipes for a few of my favorite side dishes during this time of year.

I hope you will enjoy them with your family as I have over the years. Enjoy!

Classic Sweet Potato Casserole

Ingredients

4 ½ pounds sweet potatoes Click to see savings

1 cup granulated sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1 tablespoon butter, melted

1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Cornbread Dressing

Ingredients

1/2 cup butter

3 cups diced celery

2 cups diced sweet onions

1/2 cup finely chopped fresh sage

Cornbread Crumbles

3 cups soft, fresh breadcrumbs

4 large eggs, lightly beaten

7 cups chicken broth

1 tablespoon freshly ground pepper

Preparation

1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.

2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.

3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

Mashed Potatoes

Ingredients

3 pounds Yukon gold potatoes

2 teaspoons salt, divided

1/3 cup butter

1/3 cup half-and-half

4 ounces cream cheese, softened

3/4 teaspoon coarsely ground pepper

Preparation

1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.

2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.

3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately

Green Beans with Shallots and Red Pepper

Ingredients

2 (16-oz.) packages frozen whole green beans, thawed

1/4 cup butter

3 large shallots, thinly sliced*

1 large red bell pepper, cut into thin strips

1 teaspoon kosher salt**

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Preparation

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.

2. Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.

*1/2 small sweet onion, thinly sliced, may be substituted.

**1/2 tsp. regular salt may be substituted.