the life of a thanksgiving dish

Yum. T-day was great thanks to Joyce and Mike and friends. Lots of excellent food. This household brought several items: three kinds of cranberry sauce, mashed chipolte sweet potatoes, and roasted beets and sweet potatoes.

The chipolte mashed sweet potato dish was a hit. It was really easy to make.

Bake the sweet potatoes:


Skin them or scoop them out:


puree the chipoltes in adobo sauce:


mash all together, add some salt and pepper:


The cranberry sauces . . . well, read the labels!


And the roasted root veggies (beets & sweet potatoes, plus garlic). This dish always make me think of my daughter Sasha. She is the champion beet and sweet potato roaster. This incarnation included some cloves of garlic.

Pre-roasting: toss the veggies in some olive oil and roast at 450 until done. I left the beets in a little longer than the rest:

Ready for the trip to Thanksgiving dinner:


Leftovers were combined with vegetable stock and pureed. Delicious:


Much to be thankful for. Good food, yes. But friends and family, music, time to relax, warmth and love. These are things to be grateful for.