Thanksgiving Side Dishes From My GoodNCrazy Family To Yours!

2012 November 23

Dessert as a side dish? Um. YES.
And Our Favorite Thanksgiving Soup.

So… I hated sweet potatoes as a kid. The only time we ever had them was at Thanksgiving, all mushy with marshmallows on top. (Sorry Mom, I love you and your cooking rocks, except those YAMS? Um Yuck.)

A few years back at a Church Holiday Dinner Party, they served a ‘sweet potato casserole’ as a side dish to the standard Ham and baked potato. I was not super excited. I dared myself to at least try the orange stuff. AND…? Surprise?

They were yummy! They were delicious? And really… it should have been called sweet potato PIE. Sweeter than most desserts I’d say. Dessert as a side dish? WHY NOT!!

And now? I love sweet potato pie  er… casserole on Thanksgiving Day.

Miss Annette’s Sweet Potato Casserole Recipe

Sweet Potato Mixture

  • 6-8 C mashed sweet potatoes (see instructions below)
  • 1 ½ C Sugar
  • 1 C melted butter
  • 4 beaten eggs
  • 2 tsp. Vanilla
  • 2/3 C Milk

Place washed potatoes on foil lined cookie sheet, cover lightly with foil. Bake potatoes at 375 degrees for 1.5 hours or until soft to the touch. Peel and mash potatoes (letting cool a bit first), then add remaining ingredients and mix.  Place in 9×13 inch pan sprayed with non-stick spray.


  • 1 C brown sugar
  • ½ C flour
  • 5 Tbs softened butter
  • 1 C chopped pecans

Combine all ingredients and sprinkle evenly over potato mixture.

Bake uncovered at 350 degrees for 45 minutes.

NOTE: Can prepare a day in advance (I always do). Make sure you refrigerate it and remove from fridge 2 hours prior to baking. (I wait and add the topping just before baking.)


I love trying new recipes and about 10 years ago I tried a few new ones for Thanksgiving (the mashed potatoes and turnip mixture did NOT make for future Thanksgivings in case you’re wondering). However I came across a Roasted Corn and Red Pepper soup that started what we now call: Turkey Day Soup Course….

This soup is amazing. Seriously. Seriously. And it’s better the next day. So I always make it on Thanksgiving prep day. And we eat it around lunch time… to hold us over till it’s TURKEY time!

Roasted Corn and Red Pepper Soup Recipe

  • 1 16 oz pkg. frozen whole kernel corn (never canned.. ew!)
  • 1 Tbl. Cooking Oil
  • 2 C chopped onions
  • 1 ½ C seeded and chopped red pepper (2 med sized peppers)
  • 4 14 oz cans chicken broth
  • ½ tsp dried thyme, crushed in your palm
  • Pinch of red pepper flakes


  • 1/3 C flour
  • ½ C whipping cream


  1. Thaw frozen corn and pat dry with paper towels. Line a 15×10 baking pan with foil; spray with cooking spray.  Spread corn evenly in the pan. Roast, uncovered, in 450 degree oven for 10 minutes, stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. (I check the corn every 5 minutes—watch the steam will burn you!) You’ll start smelling the corn and know it’s done.
  2. In a large soup pot cook onions and sweet peppers  in ½ to 1 Tbl of oil over medium heat for 3 to 4 minutes until nearly tender. Add the roasted corn, 3 cans of broth, thyme and pepper flakes. Bring to boil; reduce heat. Simmer, uncovered, 15 minutes.
  3. In a screw top jar combine remaining 1 can broth and the flour, cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 min more. Stir whipping cream into soup; heat through.  Salt and pepper to taste.

I promise you’ll thank me for this soup recipe. If you used vegetable stock it would be completely vegetarian. The original recipe called for you to top it with crab at the end… I said no thanks. And I doubled the vegetables.

You’re welcome Naoni! (my sister…)

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One Response
  1. Katie Zufelt permalink
    December 19, 2013

    I plan to make this soup for Christmas Eve dinner, but I’m going to add Lobster and Crab pieces to it! Thanks for the great recipe! Loved it!

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