I still don’t know what we’re doing for Thanksgiving. Either we’re going to a friend’s or staying home. Then it’s just me and the kids (and maybe my mother-in-law) as my husband has already headed to Boston to start work.
When I asked the kids what they wanted to eat for Thanksgiving, they said, “Mashed potatoes and gravy!”
“That’s it?” I asked.
“Oh maybe some turkey, too,” they replied. “And pie! Or cheesecake! And sweet potatoes and stuffing if you want that, mommy.”
Well, that’s a big help, so I’ve asked my book publisher and food contacts for some recipe ideas. Let’s start with the potatoes first.
300 Best Potato Recipes: A Complete Cook’s Guide
This recipe is from 300 Best Potato Recipes: A Complete Cook's Guide by Kathleen Sloan-McIntosh. 300 Best Potato Recipes also has recipes for dishes like Gnocchi-roni and Cheese, Saffron Potato Cakes, Sweet Potato-Crusted shrimp, and even Potato Fudge! If you’re a lover of all things potato, put this cookbook on your holiday present list.
Gremolata is a fragrant mixture of lemon zest, parsley and garlic, sometimes with added bread crumbs. This is a lovely dish to serve alongside turkey or pork.
This Mama’s tips
- Substitute orange zest for the lemon zest.
- For a nice color contrast, add a few handfuls of baby spinach to the sweet potato mixture for the last 5 minutes of cooking time.
- If you can’t find pancetta, substitute bacon. Turkey bacon will work, too!
- Make this vegan and dairy free by using a non-dairy, vegan friendly buttery spread.
- If you’re gluten free, make GF bread crumbs by toasting your favorite GF bread. Put bread into a blender or food processor and process until turned into bread crumbs. You can also do this with frozen bread slices.
- If you have vegetarians coming to Thanksgiving, use tofu bacon. It’s actually pretty good and people will like it until you tell them it’s tofu.
Pan-Fried Sweet Potatoes with Gremolata
- 4 ounces pancetta, cubed
- 1 tablespoon olive oil
- 1 large sweet potato (about 1 pound) peeled and cut into 1-inch chunks
- 1/4 cup butter or buttery spread
- 1/3 cup bread crumbs
- 1 small bunch flat-leaf parsley, stems trimmed, finely chopped
- Zest of 1 lemon, finely grated
- Salt and freshly ground black pepper
- In a heavy skillet over medium heat, combine pancetta and oil. Cook, stirring, for 1 to 2 minutes.
- Toss sweet potato into pancetta. Cook, without stirring, for about 10 minutes or until sweet potato pieces are golden brown on the bottom. Using tongs, turn and cook for 6 to 10 minutes more or until tender and browned on the other side. Remove from heat, cover and set aside.
- In another skillet, melt butter over medium heat until bubbling. Stir in bread crumbs and cook, stirring, until golden brown and crisp (don't let them burn). Remove from heat and stir in parsley and lemon zest. Season to taste with salt (remember, the bacon may be salty) and freshly ground pepper.
- Scrape bread crumb mixture over sweet potato mixture and toss to combine. Serve immediately.
- Serving size: 1/4 of recipe