Here are some side dishes, something different than I've made before.

Orange Cranberry Sweet Potatoes

1 very large or 2 medium sweet potatoes (1 1/2 pounds)
3/4 cup orange juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon honey
1/4 cup cup dried cranberries or dried cherries

Cut the sweet potatoes in half, then lengthwise once or twice depending on the size of the potato. Mix the orange juice, oil, cinnamon, cumin, honey, and salt. Toss the potato wedges with the orange juice mixture and put them in a shallow baking dish. Bake, covered, at 400 degrees for about 45 minutes until fork-tender but not mushy. Baste once or twice during baking. Uncover for the last 15 minutes of baking and sprinkle with cranberries or cherries. Serves 6.


This is a great fix ahead potato recipe.

Holiday Potato Casserole

5 pounds potatoes, peeled
8 oz cream cheese, softened
8 oz sour cream
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Cube the potatoes, place in a saucepan and cover with water. Cook until tender and drain. Mash until smooth. Add the remaining ingredients. Beat until light and fluffy. Refrigerate the potatoes overnight if desired. When ready to serve, bake in a greased casserole dish at 350 degrees for 30 to 40 minutes until hot through. Dot with butter.