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3 DELICIOUS & QUICK THANKSGIVING SIDES (SWEET POTATOES, GREEN BEANS, & CRANBERRY SAUCE)

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Lily
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Thanksgiving is coming up next month, so I've decided to do a FULL THANKSGIVING MENU starting from appetizers all the way to cocktails. These 3 Thanksgiving sides are perfect because they're quick,e say, and they taste amazing! The sweet potatoes are baked with brown sugar to emulate the classic sweet potatoes and marshmallows with a more elegant twist. The green beans are saluted in my amazing sage butter (see video below) and garnished with shaved almonds, for a beautiful presentation. The cranberry sauce is a perfect balance between sweet and tart, and takes no time at all! All 3 recipes combined, should take you no longer than 30 minutes to put together, which is invaluable during the hectic rush of cooking your Thanksgiving meal!
Happy fall everyone! And make sure to check in for tons more holiday recipes.

RECIPE BELOW!

FULL THANKSGIVING PLAYLIST HERE:
http://bit.ly/1SA1HhH

CLARIFIED, BROWNED SAGE BUTTER:
https://youtu.be/-Di5JBAY3rQ

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ROASTED, BROWN SUGAR SWEET POTATOES:
Yields: 4 Servings
2lbs of sweet potatoes, rinsed and peeled
2 tbsp of brown sugar (can substitute honey)
2 tbsp of olive oil
The juice of half of a medium lemon, about 1-2 Tbsp

DIRECTIONS:
Rinse and peel your sweet potatoes. Then quarter and chop, and place in a on safe dish. Add your brown sugar, olive oil, and lemon juice to your sweet potatoes. Stir them around well, coating them in all of the ingredients. Bake at 350F for one hour.

CRANBERRY SAUCE:
Yields: 6 Servings
1 bag of cranberries
1/2 cup of sugar
1/2 cup of orange juice
juice of 1/2 of a medium lemon (1-2 Tbsp)

DIRECTIONS:
To a blender add in your cranberries, orange juice, sugar, and lemon juice. Give them a quick blend, about 15 seconds. DO NOT OVER BLEND! You still want to see small chunks of cranberry pieces, not have it fully blended where it's basically cranberry slush! Taste to make sure the sweet and tart are balanced. Then add to your serving dish and chill in the refrigerator for 30 minutes or until you are ready to serve.

SAUTED SAGE BUTTER, GREEN BEANS:
Yields: 4 Servings
1 lb of green beans
2 Tbsp of sage butter
1 tsp of minced garlic
1 tsp of fresh rosemary, finely chopped
1/2 tsp of salt
1/4 tsp of pepper
1 tsp of thinly sliced almonds

DIRECTIONS:
Wash and snap of the stem end of your green beans. Mix your garlic and sage butter together (or add to your sauce pan at the same time.) Melt your butter and garlic on med-high heat in a sauté pan. Add your green beans to your pan and stir to coat them in the butter. Add in your salt, pepper, and rosemary to your pan and mix again. Cook for about 4-6 minutes or until cooked but still slightly crunchy. add to your serving dish and sprinkle with almonds (optional.)
Category
Food
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