Sweet Potato Casserole ♥ Recipe

My recipe for the traditional sweet potato casserole topped with miniature marshmallows. It's just a little bit different, however, with the addition of vanilla in the sweet potato mixture and a little bit of ginger in the marshmallow and pecan-panko topping. Delish!

~recipe & photo updated & reposted 2011~
~more recently updated recipes~

2007: Some holidays, you just don't mess with tradition. But still, call me surprised to feature a recipe for a traditional Thanksgiving sweet potato casserole with marshmallows on top. My taste testers loved this! Good sweet potato flavor really comes through, the texture is soft and pillowy, the sweetness is there but not over the top. But the best part is the topping mixture, mini marshmallows interspersed with crispy bread crumbs spiced with ginger and toasted pecans. If marshmallows are traditional at Thanksgiving, so be it, I'm not messing with tradition!

2011: Whoa. I'd forgotten how good sweet potato casserole can be! This recipe isn't as sweet as many other recipes. Even so, I wouldn't hesitate to serve it for dessert though I'd put on my marketing hat and call it "sweet potato pudding". The topping is delicious and the mixture of marshmallows and pecan-panko crumbs just 'looks' so pretty, which many sweet potato casseroles don't. This is a winner!
Keep Reading ->>>

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Leek & Root Vegetable Gratin ♥

What a gratin this is, truly. I love how the individual fall-rainbow colors remain distinct -- the white of turnip, the gold of rutabaga, the orange of sweet potato. And yet the flavors stand alone and still meld together, married by sweet sautéed leek and a light cheese sauce.

RECIPE for LEEK & ROOT VEGETABLE GRATIN

Hands-on time: 45 minutes over course of an hour or more
Time to table: 2 hours
Serves 8 in standard servings, 12 in small-ish servings

COOK ROOT VEGETABLES
Salted water to cover
1 large rutabaga (also called a Swede or a yellow turnip, often has a waxy skin for preservation), about 2-1/4 pounds, trimmed, peeled, cut in chunks
2 medium purple-topped turnips, trimmed, peeled, cut in chunks
1 large sweet potato, peeled, cut in chunks

Bring water to a boil in a large pot or Dutch oven. Add the rutabaga chunks as they're prepped, even if water's not yet boiling. Once it comes to a boil, cook for about 10 minutes before adding the turnips and sweet potato. (I cooked them all together, not a bad option, but the rutabaga do take slightly longer to cook so can benefit from a head start.) Drain. (You'll want to have the leeks and sauce done quite quickly after this, otherwise the sweet potatoes will turn brown.)

CLEAN & SAUTÉ THE LEEKS
2 large leeks, white and green parts only
2 tablespoons unsalted butter

How to clean leeks: Leeks collect grit between their layers. Luckily, cleaning them is easy. First slice off the dense part of the root end, crosswise. Remove any outer layers that are thick and tough. Then slice off the leaf end, just where it looks like the 'white' ends and the 'green' begins. The cut piece will probably be six inches to twelve inches long. Now cut the leek in half, lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the leaf end and remove another layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.

In a large skillet or Dutch oven, melt the butter on MEDIUM, add the leeks and cook, stirring often, till soft. Set aside.

MAKE THE SAUCE
1 tablespoon unsalted butter
1 tablespoon flour
1/3 cup milk
1/3 cup apple cider
1/4 pound good melting cheese such as Gruyere, cut in chunks

In the skillet or Dutch oven used for the leeks, melt the butter on MEDIUM. Stir in the flour, removing all the lumps. A spoonful at a time at first, slowly stir in the milk, stirring all the time to remove all the lumps, not adding more til the lumps are stirred out. (Press with the back of a spoon if needed.) Add the apple cider. Stirring often, cook til the sauce thickens. Stir in the cheese, the sauteed leeks and the cooked root vegetables. (You could also melt the cheese in the sauce but I really liked finding tiny pockets of cheese amid the chunks of vegetables.) Transfer to a baking dish. Let cool, cover and refrigerate. Return to room temperature.

COOKING
Grated fresh Parmesan

Preheat oven to 375F. Uncover gratin and bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake another 15 minutes.

TO MAKE AHEAD

• The day before, assemble the entire gratin, except the Parmesan topping
  
• Return to room temperature before baking
  

NUTRITION ESTIMATE
Serving 8, Per Serving: 223 Cal (38% from Fat, 13% from Protein, 49% from Carb); 8 g Protein; 10 g Tot Fat; 6 g Sat Fat; 28 g Carb; 6 g Fiber; NetCarb 22; 241 mg Calcium; 2 mg Iron; 119 mg Sodium; 28 mg Cholesterol; Weight Watchers 4 points

Serving 12, Per Serving: 148 Cal (38% from Fat, 13% from Protein, 49% from Carb); 5 g Protein; 6 g Tot Fat; 4 g Sat Fat; 19 g Carb; 4 g Fiber; 161 mg Calcium; 1 mg Iron; 79 mg Sodium; 19 mg Cholesterol; Weight Watchers 2 points

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MORE IDEAS for THANKSGIVING VEGETABLE RECIPES

featured in 2006
~ Turnip Puff, a family recipe ~
~ Maple Ginger Sweet Potatoes ~

more good choices for Thanksgiving
~ Creamed Turnips ~
~ Mashed Turnip & Apple ~
~ 2007 collection of Thanksgiving vegetable recipes ~

~ more turnip recipes ~

~ more sweet potato recipes ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for a fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time. © Copyright 2007

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Twice-Baked Potatoes ♥

[From now til Thanksgiving, A Veggie Venture is featuring new recipes using vegetables traditional at Thanksgiving. So far, there's been butternut squash and yams, today it's potatoes. To see what Thanksgiving vegetables are still to come, check the grand collection of 2007 Thanksgiving Vegetable Recipes.]

Oh! these twice-baked and slightly over-stuffed potatoes are good! And they weren't at all fussy to make, easier than expected. They are 'over-stuffed', with the flesh of three potatoes filling the skins of two. This made the taste all about the potato, rather than the cheese.

For great potato taste, bake the potatoes for three hours -- yes, three hours. (No, that's not a typo.) I know, I know, 'one hour' is the standard answer when you ask how long to bake a baked potato. But you won't believe the difference in the texture of the flesh in Slow-Baked Potatoes. After three hours, the potato flesh is creamy (though not soft) and almost nutty in flavor. And the skins, oh! the skins are so crispy and good. There's no NOT eating them. They're just perfect for twice-baked potatoes.

TIPS

• Choose 'baking' potatoes, some times called Idaho potatoes, the russets that have brown rough skins.
  
• Chipotle cheddar cheese adds a nice 'bite' but any good cheese will do.
  
• The potato flesh is quite soft so there's no need to 'mash' the potatoes unless you prefer. Just smash a bit with the spoon while mixing with the other ingredients. We really enjoyed having small chunks of potato throughout.
• If portion management is important, pick out the smallest russet potatoes. That said, the smallest ones seem to weigh 3/4 pound, the biggest nearly 1-1/4 pounds. That's big!
  
• Since even half of a large potato is 'big', especially for a multi-course meal like Thanksgiving, consider cutting each potato half in half again for a serving.
• I also experimented with white and red potatoes because they're smaller; they're okay taste-wise but just not as tasty as the russets.
• Do you need to prick the potatoes with a fork before baking? I haven't (twice) with no oven blow-ups. Plus, logic says that piercing the skin would release moisture, drying out the fleshy interior.
  

MAKE-AHEAD TIPS

• A DAY AHEAD Bake the potatoes. Scoop out the centers and prepare the filling. Refrigerate. (There's no reason why the potatoes can't be made the day of, just be sure to coordinate with other things that require the oven.)
• THE DAY OF Bring the potato mixture to room temperature. Fill the potato skins. Bake at 350F for about 30 minutes or until heated through.

LEFTOVER REPORT These rewarm well but the texture is definitely better the first time out of the oven.

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MORE IDEAS for THANKSGIVING VEGETABLE RECIPES

featured in 2006
~ Mashed Potatoes with Vegetarian Apple Cider Ginger Sage Gravy, also how to make mashed potatoes ~

more good choices for Thanksgiving
~ Mashed Potatoes & Carrots ~
~ Those Pink Potatoes ~
~ Potato & Poblano Pepper Gratin ~

~ more potato recipes ~

TWICE-BAKED POTATOES

Hands-on time: 25 minutes
Time to table: 4 hours
Serves 4

BAKE THE POTATOES
3 Idaho potatoes
Olive oil

Set the oven to 350F with a rack in the center and a tray or piece of foil below to catch any bits of dripping. Scrub the potatoes well. Pour maybe a teaspoon of olive oil in your palm and rub the skins all around. Put the potatoes into the oven directly on the rack and bake for 3 hours (2-1/2 is likely okay too). If you think about it, turn the potatoes halfway through. Let the potatoes cool enough to handle. Cut all three in half, lengthwise. With a small spoon, scoop out the interiors into a bowl. Save four of the halves for stuffing, eat the other two on the spot, enjoying the nutty chewiness! If you're going to bake immediately, leave the oven on.

STUFFING
4 ounces bacon, chopped
2 tablespoons butter
1 cup shredded cheddar cheese (chipotle works great)
1/2 cup sour cream
2 tablespoons chopped chive (reserve a bit for garnish)
Salt & pepper to taste

While the potatoes cool, cook the bacon until crispy. (Be sure to save the bacon grease in a glass refrigerator jar. It's really useful to cook with.) Reserve a bit for garnish.

In the potato bowl, stir the potato flesh with the butter, 'mashing' a bit with the spoon but not so much as to be 'smooth' like mashed potatoes. Stir in the cheese, sour cream, cooked bacon, chive and salt and pepper.

With a spoon, arrange the potato mixture in the four skins, pressing a bit to compact. Garnish with bacon and chive.

If making ahead, let cool completely, then cover and refrigerate. Return to room temperature before proceeding. Bake at 350F for about 30 minutes, until hot clear through.

NUTRITION ESTIMATE
Per Serving: 578 Cal (54% from Fat, 17% from Protein, 30% from Carb); 25 g Protein; 35 g Tot Fat; 18 g Sat Fat; 12 g Mono Fat; 43 g Carb; 3 g Fiber; NetCarb40; 2 g Sugar; 307 mg Calcium; 3 mg Iron; 927 mg Sodium; 94 mg Cholesterol; Weight Watchers 13 points [Yikes. If you've ever wondered how many calories and Weight Watchers points in twice-baked potatoes, this is an eye-opener. And these are relatively 'spare' and 'half' the portion size recommended by the inspiring recipe. Yikes. They ARE delicious, so worth a very occasional indulgence.]

CREDIT WHERE CREDIT'S DUE
Adapted from Emeril Lagasse, on Food & Wine

SHORTHAND RECIPE
Bake 3 russets 3hrs 350F. Mix flesh w 4oz cooked bacon, 2T butter, 1c cheddar, ½ c sour cream, 2T chive, S&P. Stuff four halves, bake 350F 30min. 4=WW13 VV07

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box. And if you like the looks of A Veggie Venture, be sure to sign up to automatically receive recipes from my food column Kitchen Parade too.

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Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for a fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time. © Copyright 2007

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Fresh Candied Yams ♥

Ten years ago, I was in New Orleans for a banking conference. Already a foodie, I seized the chance to meet Paul Prudhomme (the 'Emeril' of New Orleans pre-Food Network) and then score a table at his (then) no-reservations K-Paul, the Cajun restaurant that brought blackened redfish to fame and even post-Katrina, remains a N'awlins institution. I came home with an autographed cookbook inscribed 'Good Cooking, Good Eating, Good Loving' and stocked up on 'Chef Paul's' Magic Seasoning Blends.

That was then. This is now. Spice blends are low on the priority list, I blend my own or go without.

So when I spied the cookbook's lonely-only recipe for no-purchase-required ingredients, I paid attention. And hunted up real red-skinned yams, not their brown-skinned tuber-cousins the sweet potatoes. And peeled and chopped. And bathed for cooking in nothing more than water and sugar spiked with vanilla (!) and lemon juice (!!). And tasted. And savored. And praised the Cajun gods there were two pounds, not one, in that bowl of fresh candied yams.

Chef Paul, thank you for the reminder, that you can, indeed, cook from the pantry. And thank you, thank you, thank you, for introducing me to real and really wonderful, fresh candied yams. [2008 UPDATE Turns out, I fell for a supermarket label reading 'yams'. What I actually cooked with here were a variety of sweet potato, the red garnet. They are slightly different and much recommended. I have now, finally, figured out the difference between real yams and sweet potatoes.]

FRESH CANDIED YAMS

Hands-on time: 15 minutes
Time to table: about 60 minutes
Serves 8 for 'regular' servings, 16 at Thanksgiving

2 pounds red-skinned yams (or sweet potatoes), peeled and cut into large roughly same-size pieces

2 cups water
1/4 cup sugar (this is half what the recipe specified but plenty)
1/4 cup brown sugar (ditto)
2 tablespoons butter
Zest and juice of a lemon (don't skip this!)
1 1/2 teaspoons vanilla (don't skip this!)

2 tablespoons butter

OPTIONAL BUT MUCH-RECOMMENDED SAUCE
cooking liquid
about 1 tablespoon cornstarch
about 1/2 cup half & half

Combine the yams, water, sugar, brown sugar, 2 tablespoons butter, lemon and vanilla and bring to a boil. Cover and let cook for about 30 minutes -- no al dente toothsome yams here, the softer on the edges, the better. Uncover and keep cooking for about 10 minutes, hoping that the liquid doesn't cook away because otherwise there'll be no sauce. Add the butter and let melt, cooking another 10 minutes or so. If, praise the Cajun gods, there's liquid left, scoop out the yams into a serving dish (preferably warmed, if you want the yams to stay hot) and cover with foil. Keep warm!

Sprinkle the cornstarch over the cooking liquid and whisk til smooth. (Or if this worries you, or if you have a history of making lumpy gravy, put the cornstarch in a small bowl and add a drop or two of the liquid, stir to make a smooth slurry. Add a few more drops and stir. Repeat til the mixture is liquid enough to whisk into the big pot of cooking liquid without getting lumpy. Let cook a minute or two - taste to make sure the starchy flavor is gone. Don't taste it all, save it for the sauce! Stir in cream to taste; that means, when it tastes good, it's ready to pour on top of the yams. Gobble 'em up.

MAKE-AHEAD TIPS
TWO or THREE HOURS BEFORE Peel and chop the sweet potatoes. Submerge in cold water to prevent browning. (I didn't do this but believe it works, right? -- Does anyone know for sure? For complete safety, peel just before ready to cook. I wouldn't cook in this water, it may have gotten starchy. Update: For my own family's Thanksgiving meal, I made these several hours in advance and did, yes, submerge in cold water. They didn't turn brown.)

NUTRITION ESTIMATE
Assumes 8 servings - Per Serving: 262 Cal (26% from Fat, 3% from Protein, 70% from Carb); 2 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 47 g Carb; 5 g Fiber; NetCarb42; 14 g Sugar; 45 mg Calcium; 1 mg Iron; 21 mg Sodium; 21 mg Cholesterol; Weight Watchers 5 points

Assumes 16 servings - Per Serving: 131 Cal (26% from Fat, 3% from Protein, 70% from Carb); 1 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 23 g Carb; 2 g Fiber; NetCarb21; 7 g Sugar; 22 mg Calcium; 0 mg Iron; 11 mg Sodium; 10 mg Cholesterol; Weight Watchers 2 points (which makes me recommend all Weight Watchers eat two of these servings for 4 points, versus one of the above servings for 5)

CREDIT WHERE CREDIT'S DUE
Adapted from Chef Paul Prudhomme's Pure Magic, largely a sales pitch for the spices

KITCHEN NOTES
Even after cooking uncovered for some time, the yams were done but lots of liquid remained in the pan. I scooped out the orange chunks with a slotted spoon and then thickened and creamed the liquid: wow, yam ambrosia. I recommend the sauce as much as the yams themselves. It's like white-on-white or tone-on-tone, two flavors so alike but not the same, one alone is boring, two together are mesmerizing.

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MORE IDEAS for THANKSGIVING VEGETABLE RECIPES
~ Maple Ginger Sweet Potatoes ~
the featured 'sweet potato recipe' in 2006

more good choices for Thanksgiving
~ Sweet Potato Puff ~
~ Warm Sweet Potato Salad ~

~ more sweet potato recipes ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for a fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time. © Copyright 2007

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Kitchen Parade Extra: Cranberry Chutney ♥

So even if one could eat nothing but vegetables at Thanksgiving (and I promise, there are many more vegetable recipes for Thanksgiving in the works, watch for them all this month), most of us are plenty attached to turkey and dressing and all the trimmings too.

My food column Kitchen Parade is also celebrating Thanksgiving this month, starting off with two favorite cranberry recipes from a 2002 column. Cranberry Chutney (pictured) is so good that my friend Cindy requests it specifically and its cousin Cranberry Ginger Relish is frosty sweet with fresh ginger!

Here's the column.

So check out all the Thanksgiving recipes at Kitchen Parade, including thinking ahead for Thanksgiving leftovers.

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SO WHAT IS KITCHEN PARADE, EXACTLY? Kitchen Parade is the food column that my Mom started writing for our family newspaper when I was a baby. Today it's published in my hometown newspapers in suburban St. Louis and features 'fresh seasonal recipes for every-day healthful eating and occasional indulgences'. Want to know more? Explore KitchenParade.com, including Kitchen Parade's Recipe Box!

WHY DOESN'T THIS POST ACCEPT COMMENTS? Because I hope that you'll click through to the actual column and comment there!

E-MAIL & RSS SUBSCRIBERS You may subscribe to Kitchen Parade directly, then you'll receive the complete column and recipe directly in your In Box or RSS reader. Just sign up for Kitchen Parade via e-mail or Kitchen Parade via RSS.

A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and award-winning vegetable inspiration from Asparagus to Zucchini. © Copyright 2007

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Recipe for Butternut Mac 'n' Cheese ♥

Today's vegetable recipe: Creamy cheesy mac' n' cheese but given a healthy twist by the addition of rich roasted butternut squash.

~recipe & photo updated 2011~
~more recently updated recipes~

ORIGINAL POST 2008 Today we kick off the 2008 collection of Thanksgiving vegetable recipes (update: please see the latest collection, Favorite Recipes for Thanksgiving's Favorite Vegetables) with a recipe for macaroni and cheese that'll have your family asking, "Who made the mac 'n' cheese?" Oh boy oh boy, this is a mac 'n' cheese that's completely familiar and yet also a surprise, thanks to the 'secret ingredient' of roasted butternut squash.

If you're like me, and then a dozen Slow Food St. Louis taste testers, and then my dad, you'll wonder, 'Why didn't we combine these before?' The combination is deeper, richer, earthier and yet still completely mac 'n' cheese -- it just works! Here's why, I think --
Keep Reading ->>>

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Thanksgiving Vegetable Recipes 2007

2010 UPDATE
The latest collections of Thanksgiving vegetable recipes are now available!
This year, I've turned the tables a little, featuring

Favorite Recipes for Thanksgiving's Favorite Vegetables

and

Vegetarian Entrée Recipes for Thanksgiving.

Turkey and dressing may take center stage but ahhhh, Thanksgiving vegetables -- welcome to the second annual collection of Thanksgiving vegetable recipes from A Veggie Venture!

Between now and Thanksgiving, watch for brand-new vegetable recipes especially suited for our Thanksgiving tables:

• perfect for special dinners but not over the top


• fresh fall vegetables prepped mostly or entirely in advance


• easily multiplied for large gatherings and divided for small ones


• and a little different around here, no skimping on butter and cream and cheese!

The 2006 Thanksgiving collection was such a hit -- especially this site's all-time #1 recipe, the World's Best Green Bean Casserole -- that for months now, I've been watching for new recipes for this year. The 2007 collection (including this year's surprise favorite, Cauliflower Cream) will emerge day by day as new recipes are posted between now and Thanksgiving. I love every single one of these Thanksgiving vegetable recipes and truly hope they inspire your own Thanksgiving gathering! ~ Alanna

About these Thanksgiving recipes
About A Veggie Venture
E-mail delivery of new recipes
How to print recipes
Updated daily

Vegetable Inspiration for Thanksgiving Tables

Beans Featured Recipes 2007 Slooow Country Green Beans 2006 World's Best Green Bean Casserole more ideas ~ Green Beans with Lemon & Pine Nuts ~ ~ Green Beans with Onion & Almonds ~ ~ Fresh Green Bean Salad with Asian Dressing ~	Beets Featured Recipe 2006 Beet Salad with Lemon & Olives more ideas ~ Those Pink Potatoes ~ ~ Red Onion Beets ~ ~ Harvard Beets ~	Brussels Sprouts Featured Recipes 2007 Brussels Sprouts with Maple & Walnut Vinaigrette 2006 Brussels Sprouts with Apricot Glaze more ideas ~ Brussels Sprouts with Pancetta & Garlic ~ ~ Wine-Glazed Brussels Sprouts ~ ~ Lemony Creamy Brussels Sprouts & Celery ~
Cabbage Featured Recipe 2006 Smothered Cabbage more ideas ~ Alsatian Cabbage ~ ~ Swedish Red Cabbage ~ ~ Holy Slaw! ~	Carrots Featured Recipe 2006 Creamy Carrot Purée more ideas ~ Finnish Carrot Casserole ~ ~ Mashed Potatoes & Carrots ~ ~ Carrots Braised in Marsala ~	Cauliflower Featured Recipes 2007 Cauliflower Cream 2006 Creamy Cauliflower Gratin more ideas ~ Cauliflower Tomato Medley ~ ~ Cauliflower Cheddar Horseradish Gratin ~ ~ Cauliflower with Pancetta, Capers & Parmesan ~
Greens Featured Recipes 2007 Spinach Casserole 2006 Gratin of Greens more ideas ~ Spinach & Artichoke Gratin ~ ~ Orzo with Spinach ~ ~ Spinach Puffs ~	Potatoes Featured Recipes 2007 Twice-Baked Potatoes 2006 Mashed Potatoes with Vegetarian Apple Cider Ginger Sage Gravy more ideas ~ Potato & Poblano Pepper Gratin ~ ~ Fennel Mashed Potatoes ~ ~ Confetti Potato Salad ~	Pumpkin Featured Recipes 2007 ~ Honey Pumpkin Pie ~ ~ Thanksgiving Cake ~ more ideas ~ Pumpkin Muffins ~ ~ Pumpkin Bars ~ ~ Pumpkin Truffles ~
Sweet Potatoes Featured Recipes 2007 Fresh Candied Yams Sweet Potato Casserole 2006 Maple Ginger Sweet Potatoes more ideas ~ Sweet Potato Puff ~ ~ Warm Sweet Potato Salad ~	Turnips Featured Recipes 2007 Leek & Root Vegetable Gratin 2006 Turnip Puff more ideas ~ Creamed Turnips ~ ~ Mashed Turnip & Apple ~ ~ Mashed Rutabagas & Apple ~	Winter Squash Featured Recipes 2007 Butternut Mac 'n' Cheese 2006 Winter Squash Polenta more ideas ~ Squash Puff (my family's tradition)~ ~ Delicata Squash with Hot Pepper Glaze ~ ~ Roasted Butternut Squash with Maple Glaze ~
	Oddballs Featured Recipes 2007 Boozy Baked Celery 2006 Autumn Sunchoke Salad more ideas ~ Celeriac Rémoulade ~ ~ Spicy Thai Noodle Salad ~ ~ Easy Cheesy Zucchini ~

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About these Thanksgiving Recipes

• In the table above, the 'featured recipes' are ones published in 2006 and 2007 especially for Thanksgiving. The 'more ideas' are favorite vegetable recipes that would also fit well with traditional Thanksgiving foods.
• Some recipes have been published in my food column Kitchen Parade, online at KitchenParade.com.

About A Veggie Venture
A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the year-round award-winning source of free vegetable recipes, quick, easy, and yes, delicious. If you're a newcomer and would like to see what it's like around here -- except in November when it's all Thanksgiving vegetables! -- start with your favorite vegetable in the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes.

Never Miss a Recipe
Sign up for e-mail delivery of new recipes. It's automatic, it's free, it's inspiring!

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Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for 2007's fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time. © Copyright 2007

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