Sweet potato casserole is an old Z family holiday favorite. I did my best to recreate it in a healthier way.
3 giant sweet potatoes
1/2 stick of butter
1/4 cup coconut milk (native forest is the canned brand I use)
1 tsp nutmeg
1/4 cup honey
1/4 cup almonds
Drizzle of honey
Enlist a handsome husband to peel sweet potatoes. Cut sweet potatoes into large chunks and boil in a large pot until soft. Drain the potatoes and return to the pan. Mash the potatoes and mix in all ingredients until well combined. Transfer to a baking dish. For the topping, toast the almonds in butter in a skillet on the stove stirring frequently for about 5 minutes. Add the toasted almonds as the topping and drizzle with honey. Bake at 350 for 15min. Serves 6-8
We don't eat many green beans around here, but when we do we wrap them in bacon.
1lb uncured bacon
2 bags of frozen whole green beans
Preheat the oven to 375* Cut the bacon in half to make double the strips. Stretch the bacon and lay 10-12 green beans on a strip. Wrap the bacon around the green beans and place on a baking sheet. Bake for 45 minutes until bacon is cooked thoroughly. Serves 6-8
We enjoyed these sides with a yummy ham. I wish I could say it was uncured but our tiny town doesn't have that option. I guess we need to order one next time!