If you want to make your next holiday feast a success, add a side that’s sweet and refreshingly easy to make. In other words, add this fresh yam casserole.

Serves 8

tastingtable.com

INGREDIENTS
2 pounds of sweet potato, peeled and cubed
¾ cup milk
1 teaspoon vanilla
½ cup brown sugar, divided
1 stick butter, divided
1 tablespoon cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
½ cup roughly chopped pecans

INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit, and bring water to a boil in a medium-sized pot.

Add cubed potatoes and boil until you can easily pierce cubes with a fork.

Drain and put cubed cooked potatoes into a large bowl, then add milk, vanilla, ¼ cup of brown sugar, ½ stick of butter, cinnamon, cloves, and nutmeg, and stir well until all ingredients are thoroughly mixed.

Place the contents from the bowl into a 8×8-inch casserole dish sprayed with non-stick spray.

Slice the other half of the stick of butter into pats (approximately 6) and place pats of butter on top of the potato mixture, then sprinkle the other ¼ cup of brown sugar over the butter.

Sprinkle the pecans on top and place in a preheated oven.

Bake for 20 minutes until butter and brown sugar have melted together, then serve piping hot.

This cabbage au gratin recipe puts a healthy twist on the potato classic, without compromising flavor or cheesy goodness.

Serves 8

tastingtable.com

INGREDIENTS
1 head green cabbage, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 white onion, sliced
2 garlic cloves, minced
2 cups heavy cream
1 teaspoon thyme
1 teaspoon rosemary
1 tablespoon olive oil
1 cup shredded Gouda

INSTRUCTIONS
Preheat oven to 350 F.

Place the cabbage wedges on a baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle with 1 teaspoon each of salt and pepper. Roast for 45 minutes.

While the cabbage is roasting, combine the sliced onion, 2 minced garlic cloves, 2 cups of heavy cream, 1 teaspoon of thyme, and 1 teaspoon of rosemary in a medium saucepan over low heat. Cook until the onion is soft, about 20 minutes, then set aside.

Prepare a shallow baking dish with 1 tablespoon of olive oil. Place the roasted cabbage in the dish and top with the cream sauce.

Bake for 30 minutes and remove from oven.

Top cabbage with 1 cup of shredded Gouda cheese and broil on high for 4 to 5 minutes, until the cheese is golden brown.

Let the cabbage cool down, then serve.

And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.

Serves 6

tastingtable.com

INGREDIENTS
3 medium sweet potatoes
10 medium carrots
¼ cup butter
½ cup brown sugar
¾ cup golden raisins
½ teaspoon cinnamon
½ teaspoon nutmeg
juice of 1 orange
½ cup pecans

INSTRUCTIONS
Preheat oven to 350 F.

Rinse and put the sweet potatoes and carrots into a large pot, and cover with water.

Bring to a boil, then lower to medium, and cook for 15 more minutes, until just tender.

Drain, and cool.

While cooling, spray a casserole dish or 9×12-inch baking pan with nonstick cooking spray.

Peel the sweet potatoes, and slice into ½-inch-thick slices.

Cut the carrots into 1-inch chunks.

Arrange the sweet potatoes and carrots in the prepared pan.

Place the butter, brown sugar, raisins, cinnamon, and nutmeg in a small saucepan.

Juice the orange directly into the saucepan.

Heat at low-medium until the butter is melted, stirring to combine.

When the butter is melted, pour the mixture over the sweet potatoes and carrots, and toss lightly.

Top with the pecans.

Bake in the oven for 25 minutes.

Let the casserole sit for 10 minutes before serving.