I was responsible for a side dish at my parents’ Thanksgiving lunch this week, and I knew immediately that I wanted to make these delicious-looking sweet potatoes from Smitten Kitchen.
Sliced sweet potatoes, baked until brown and topped with vinaigrette-dressed goat cheese. I’m always thankful for goat cheese. I left out the celery and pecans, and added the optional dried cranberries. Delish.
My sisters made mac & cheese and Ina Garten’s non-traditional stuffing with potatoes. We had the starches covered, for sure.
Hope everyone had a great Thanksgiving!