Thanksgiving is a time for family to get together and be thankful for all of their blessings.  In our family, we gather around the table and share a meal together.  While being thankful takes a center stage, the food, of course plays a huge role in Thanksgiving day.

In many families, the turkey is the star of the show.  Our family tends to focus more on the sides dishes though.  Today, I am sharing two fof our favorite Thanksgiving side dish recipes!

The first is Mathlete’s absolute favorite holiday dish: Sweet Potato Casserole with Cinnamon Marshmallows and Pepita Streusel

What you’ll need:
3 lbs of sweet potatoes
3/4 cup packed brown sugar
1/4 cup I can’t believe it’s not Butter
2 tsp salt
1/2 tsp vanilla
Cinnamon Marshmallows
1 cup mini marshmallows
1 tsp cinnamon
Pepita Streusel
3/4 cup all purpose flour
1/2 cup packed brown sugar
1 tsp salt
8 Tbsp I can’t believe it’s not Butter
1/2 cup unsalted pepitas (pumpkin seeds), coarsely chopped

Let’s Make It:
1) Preheat oven to 400 degrees.

2) Wash the sweet potatoes and scrub with a vegetable brush.  Pierce with a fork several times.

Wrap the sweet potatoes in foil.

3)  Bake the sweet potatoes in a 400 degree oven for 45 minutes or until soft.  Remove foil and remove the skins.

4)  Mash potatoes and then mix in Brown sugar, I can’t believe it’s not Butter spread, salt and vanilla.

5)  Spread into baking dish sprayed with cooking spray.

6)  While the sweet potatoes bake, whisk the flour, brown sugar, salt and pepitas together.  With your hands, blend in the I can’t believe it’s not Butter.  Spread onto a baking dish covered with parchment paper.

7)  When the oven is free, reduce the heat to 350 degrees.  Bake the pepita streusel for 12-15 minutes in 350 degree oven.  Let cool and break into pieces.

8)  For the cinnamon marshmallows, combine the marshmallows and cinnamon in a bag. Shake to coat the marshmallows.  Cover the sweet potato mixture with the marshmallows and streusel.

9)  Bake casserole in 350 degree oven for 20 minutes.

The second is a southern favorite with a slight twist: Corn Pudding with Cayenne Candied Bacon

What You’ll Need:
Corn Pudding
1 can (14. 3/4 oz) creamed corn
1 can (14 3/4 oz) whole kernel corn
2 eggs
1/2 cup I can’t believe it’s not Butter
8 oz sour cream
1 box Jiffy corn muffin mix
1/2 Tbsp sugar
Cayenne Candied Bacon
1 lb turkey bacon
1 cup packed brown sugar
1 tsp cayenne pepper

Let’s Make It:
1)  Preheat oven to 350 degrees.

2)  Line baking sheet with foil.  Place a cooling rack, coated with cooking spray, on top of the foil.  Place bacon on top of the cooling rack.

3)  In a small bowl, mix brown sugar and cayenne pepper together. 

4)  Coat bacon with the sugar mixture.

5)  Bake for 10 minutes at 350 degrees.  Reduce the heat to 325 degrees and bake for an additional 15 minutes.  Let cool and cut {or break} into small pieces.

6)  While the bacon cooks, beat the two eggs in a mixing bowl.

7)  Melt the I can’t believe it’s not Butter.  Add to the eggs along with all other corn pudding ingredients.

8)  Pour mixture into a 9×13 baking dish coated with cooking spray.  Sprinkle with bacon pieces.

9)  Bake for 45 minutes at 350 degrees.

Let’s eat, shall we?