This warm sweet potato salad from Deliciously Ella makes eating peanut butter everyday easy. Add optional chopped radicchio, for crunch.

Serves 4 as a side

food52.com

INGREDIENTS
For the Salad:
2 large sweet potatoes, peeled and cut into small cubes
2 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 handful of parsley, chopped
1 1/2 ounces dates, pitted and chopped
1 tablespoon (heaped) black sesame seeds (white sesame seeds also work—you’ll just need to toast them)
Salt and pepper to taste
1 handful of peanuts, chopped and toasted, for serving (optional)
1 handful chopped radicchio for serving (optional)

For the Dressing:
2 tablespoons date syrup or maple syrup
2 tablespoons sesame oil
2 tablespoons smooth peanut butter
1 lemon, juiced (you’ll use the juice)

INSTRUCTIONS
Preheat the oven to 450°F.

Place the sweet potatoes in a large baking tray and drizzle with the olive oil, add the spices and some salt and pepper and mix well, ensuring everything gets coated. Bake in the oven for 45-50 minutes, until they’re really soft.

While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth.

Next, place the parsley and dates in a large bowl with the sesame seeds. Once the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using, serve and enjoy.

From Giada’s Holiday recipes on Food Network.

Serves 8-10

foodnetwork.com

INGREDIENTS
3 1/2 tablespoons kosher salt
2 teaspoons grated lemon zest (from 2 lemons), plus 1 lemon, halved
1 teaspoon red pepper flakes
2 teaspoons fresh thyme, chopped
One 14-pound turkey, neck and gizzards removed from the cavity
2 shallots, halved
10 sprigs thyme
5 sprigs rosemary
6 stalks celery, trimmed
1 cup chicken broth
12 thin slices prosciutto
1/4 cup Grade B maple syrup
2 tablespoons balsamic vinegar

INSTRUCTIONS
Mix together the salt, lemon zest, pepper flakes and thyme in a small bowl. Rub the turkey all over with the mixture, inside, outside and under the skin. Stuff the cavity with the shallots, lemon halves and thyme and rosemary sprigs. Tie the turkey’s legs together with butcher’s twine. Loosely cover the bird with parchment paper and allow it to dry-brine in the refrigerator for at least 24 hours and up to 48 hours.

Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Lay the celery across the bottom of a rimmed baking sheet and place the bird on top. Shingle the prosciutto slices over the entire bird, tucking them into the leg creases and making sure the bird is entirely covered. Using toothpicks, secure the prosciutto in 6 spots. Add the chicken broth to the bottom of the pan. Place a piece of parchment over the bird, then cover the pan with aluminum foil. Roast for 3 hours.

Remove the foil and baste the bird with some of the pan drippings. Raise the oven temperature to 400 degrees F and roast for an additional 45 minutes to an hour, until the prosciutto is crisp and the turkey registers 155 degrees F at the thigh on an instant-read thermometer. Remove from the oven and let rest for 20 minutes before carving.

Meanwhile, strain the pan juices into a small saucepan and let sit for 5 minutes before skimming the fat. Add the maple syrup and balsamic vinegar; stir to combine. Bring to a simmer over medium heat and cook for 5 minutes to reduce slightly. Serve alongside the turkey.