Thanksgiving was kind of a fail this year. For all of the years that I have been married, excepting the first one only, we have shared the day with family or friends. This year it was just us and I am still sad about it. Then, to make matters worse, my boys balked at leftovers. Luckily, my husband was in town through the weekend, so the mashed potatoes and desserts got finished off. I made gluten free gravy this year (using sweet rice flour as the thickener) and used the leftovers to make Hawaiian Haystacks. Then, I made After Thanksgiving Soup with the carcass (using gluten free ABC pasta). With the last bits, I made Ranch Chicken (Turkey) Salad and Zatarain’s Pasta (think spicy Hamburger Helper). What happened to the days when a slice of cold turkey with a little salt was what everyone craved after the big meal? I think next year I will start campaigning for either a big gathering of people or Fried Chicken. I think I can bribe the family by promising to up the pie baking.
My favorite dishes were the vegetables. I sauteed broccoli, I roasted carrots and I baked sweet potatoes. To make the simply sweets special, I created an herbed butter that was Out. Of. This. World. It totally countered the sweet flavor. I usually find straight baked sweets too sweet. This was a whole new animal.
- 4-6 large sweet potatoes
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp marjoram
- ¼ cup butter, softened
- In a saute pan, heat oil, garlic and herbs.
- Cook until garlic softens and herbs release their aromas.
- Pour oil mixture over the butter.
- Stir together well mixed.
- Chill until ready to use.
- Serve a Tbsp of butter in each sweet potato.