With the changing colours of leaves, we welcome autumn and the feast of Thanksgiving. The markets and groceries carry an abundance of delicious and sweet autumn veggies that awaken our appetites and intrigue the palate. During this harvest season, I enjoy planning hearty and cozy meal ideas and side dishes to serve at Thanksgiving dinner. One of my family's favourite side dishes is candied pecan sweet potatoes. Not only is this a savoury dish, it's also packed with nourishing gluten-free ingredients like sweet potatoes (yams), sorghum, and pecan.
Why I love Sorghum?
Sorghum is an ancient cereal grain native to Africa, Australia, and India and is the fifth most-produced cereal crop globally. Farmers favor this environmentally responsible crop due to its tolerance to drought, and it uses fewer resources in its production, making it a model sustainable yield.
Sorghum is a super grain high in protein and rich in antioxidants. It is high in dietary fiber and is packed with flavor making it ideal to use in gluten meals. Hence, I prefer making hearty Thanksgiving side dishes with sorghum.
How we plan to celebrate Thanksgiving 2020
This year, Thanksgiving is unlike any previous feast I have experienced before. Due to the pandemic, we are abiding by the local direction of social distancing and limited gathering. It's heartbreaking, and I will miss having close family members enjoy Thanksgiving dinner with us. Regardless, I plan to make it a memorable and elegant gathering for my children and spouse by looking to combine some traditional and modern family activities.
First, we agreed to get dressed for this intimate dinner as if we were attending a formal dinner. Each one of us will wear our favourite pieces of clothing, paired with nice shoes and accessories.
Typically, I take charge of preparing for the Thanksgiving feast but this year, I asked my family to help me out in the kitchen. Each member has been designated a dish type to make all on their own. It should be an exciting experiment, and I look forward to having fun with my kids in the kitchen.
Lastly, we will dedicate 15 minutes before mealtime to recite our gratitude and blessings. 2020 has been an obscure year for everyone; for me, I am eternally thankful for my family and friends' health and safety and grateful for all my clients' support.
My Thanksgiving side dish: Candied Pecan Sweet Potatoes with Sorghum
Serving: 8 to 10
Preparation time: 20 minutes
Total time: 1 hour and 10 minutes
6 sweet potatoes (medium size)
1 1/4 cup apple cider
1/2 cup sorghum
3 tbsp. butter
2 tsp. Dijon mustard
2 tsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup candied pecans
I usually make this side dish the day before Thanksgiving. After baking the potatoes, cover and chill in baking dishes. On the day you plan to serve it, let stand at room temperature, then reheat covered at 350 degrees F for about 20 minutes or until thoroughly heated.
- Heat oven to 350 degrees F (180 c).
- Peel sweet potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
- Stir together cider, Sorghum, butter, dijon mustard, apple cider vinegar, salt and cinnamon; pour evenly over potatoes. Cover tightly with aluminum foil.
- Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake five more minutes.
- Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with the extra glaze.
I hope you enjoy adding this side dish to your Thanksgiving feast.