2-3 lbs sweet potatoes

2 cups heavy cream

1/4 cup brown sugar

1 /2 tsp nutmeg

1 tsp cinnamon

1/4 tsp salt

Streusel Topping

1 1/2 tbs granulated sugar

1 1/2 tbs brown sugar

1/4 cup flour

2 1/2 tbs butter, melted

1/4 tsp salt

1/4 cup chopped pecans


Preheat the oven to 375°F

Thinly slice the sweet potatoes crosswise using a knife or mandoline.

Warm one cup of heavy cream over low medium heat and add brown sugar. Stir until the sugar dissolves.

Pour the rest of the heavy cream and the sugar and cream mixture into a large mixing bowl. Wisk in nutmeg, cinnamon and salt.

Toss the sweet potato slices into the cream mixture, making sure all the slices get coated.

Arrange vertically and compactly into a buttered gratin or casserole dish.

Bake for an hour, covered, until the potatoes are tender.

Increase oven temperature to 425°F. Sprinkle streusel on top and bake for an additional 25-30 minutes, uncovered, until the sides are bubbling and the streusel is golden brown.

Streusel Topping

Combine the granulated sugar, pecans, brown sugar, salt and flour in a small mixing bowl.

Once the dry ingredients are evenly mixed, slowly add the melted butter. Use a fork to combine until the mixture is evenly moistened and reaches a chunky consistency.

Recipe and Image from Honestly Yum




1 recipe of your favorite cornbread cubed into 1 in cubes

1 (1 pound) package hot Kramer’s Italian sausage (remove from casing or call ahead and Meat Department will put together a lb uncased)

1/2 yellow onion diced

2 stalks celery chopped

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon dried nutmeg

1 teaspoon dried ground sage

1 teaspoon salt more or less to taste

1/2 teaspoon ground black pepper

1/2 cup dried cranberries

1/2 cup roughly chopped pecans or pecan pieces

1 large egg beaten

1/2 stick (1/4 cup) unsalted butter melted

1/2 cup chicken broth


Make sure you make the cornbread in a 9x13 inch pan at least 24 hours in advance. Store uncovered.

Preheat oven to 300 degrees F. Spread cornbread cubes onto an unlined 9x13 in rimmed baking sheet and bake for 20 minutes, stirring gently halfway through.

Set aside to cool as you prepare the stuffing.

Turn oven up to 375 degrees F and grease a 9x13 in baking pan with cooking spray. Set aside.

Heat a large non stick pan over medium heat.

Cook sausage, onion, celery, and spices together until sausage has cooked through and vegetables are tender, breaking up the sausage as you go.

Remove from heat and stir in cranberries and pecans. Set aside.

In a small bowl, whisk together egg, melted butter, and chicken broth. Set aside.

Place the sausage mixture and toasted cornbread into a large bowl and pour the egg mixture over.

Gently fold everything together.

Be sure to not over mix. Some of the cornbread cubes will break apart, that's ok, but try to leave some of them whole as well.

Pour into prepared pan and bake at 375 degrees F for 20-30 minutes, or until warmed through.

Recipe and Image from Show me the Yummy




2 pounds carrots peeled and sliced on a long angle into pieces approximately 3 inches long

2 tablespoon extra-virgin olive oil

1 tablespoon pure maple syrup

2 tablespoon honey

1 ½ teaspoons ground coriander

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoons sesame seeds

1 tablespoon fresh thyme leaves

1 tablespoon thinly sliced fresh chives

½ cup pomegranate arils


Preheat oven to 450˚F. Lightly oil a sheet pan.

Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on pan in a single layer.

Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.

Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed.Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.

Recipe and Image from The Cafe Sucre Farine




1/2 pound thick cut smoked bacon

1 and 1/2 lb Brussels sprouts, trimmed

2 Tbsp maple syrup

salt and pepper to taste


Preheat the oven to 350F

Lay out the bacon on an un-greased baking sheet and roast until crisp, approximately 20 minutes. Drain the bacon on paper towels and reserve the grease. When the bacon is cool, finely chop it and set aside.

Raise the oven temperature to 375F

Toss the sprouts with 2 Tbsp of the reserved bacon grease, the maple syrup, and a dash of salt, making sure all the sprouts get evenly coated. Spread them out on the same baking sheet and roast for about 30 minutes, stirring once or twice during the cooking time so that they cook evenly. (Taste test the sprouts for doneness ~ they should be firm but not crunchy.)

Toss the hot sprouts with the bacon, season with salt and pepper, and serve immediately.

Recipe and Image from The View From Great Island