By Erin Walgamuth

Have you ever noticed how every family has their own Thanksgiving meal traditions? I think it’s very interesting how these influences are passed down from one generation to the next. Fortunately, my family’s Thanksgiving meal traditions were very similar to my husband’s, thus preventing divorce in our first year of marriage!

I really haven’t changed what I serve for the holiday in many years, as everyone looks forward to this once-a-year feast and all the beloved side dishes. Well, except for the time I put cranberries in the Mrs. Cubbison’s and didn’t hear the end of that one for a while. Like I said, the menu doesn’t change much around here.

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I have never been a fan of the ‘sweet potatoes with marshmallows’ side, ever so popular this time of year, probably because my parents never served it. But we do love sweet potatoes, especially with turkey or chicken. I must say that this oh-so-good-for-you root vegetable is a family favorite paired with onion, pecans and a bit of maple syrup. I serve this delicious secondary dish with my entrées all through the fall and winter months and thought you might like to add it to your Thanksgiving side dish repertoire.

My very best wishes to you and yours for a lovely, safe holiday.

Prep time is about 15 minutes

Cook time is about 50 minutes

Serves 4 as a side dish

Pre-heat oven to 350 degrees

You will need-

Cutting board

9 ½ by 7 ½ baking dish lightly coated with vegetable spray

Metal spatula for tossing sweet potatoes

Note: I buy long, thin sweet potatoes and cut them in ½ “thick rounds. If you can’t find this type, just cut into large chunks.

This dish is easily doubled or tripled, but you will obviously need a larger baking dish and a longer cooking time as well.

2 pounds long, thin sweet potatoes peeled and cut into ½” thick rounds

½ cup yellow onion, finely chopped

1 teaspoon salt

1 teaspoon dried thyme

4 tablespoons maple syrup

½ cup coarsely chopped pecans

Put potatoes in the baking dish. Sprinkle salt and thyme over potatoes and toss with the spatula to distribute. Add onion and pecans to the potatoes and toss with the spatula to distribute. Drizzle the maple syrup over the potatoes and toss with the spatula to distribute.

Bake potatoes in the pre-heated oven for 25 minutes, and then toss with the spatula. Continue baking for another 25 minutes or until tender, but not mushy. Remove from oven and serve.