THANKSGIVING SIDE DISHES: Bourbon-Mashed Sweet Potatoes . . . Wild Rice Stuffing with Dried Cherries and Toasted Pecans . . . Fresh Cranberry-Orange Relish . . . Squash with Parmesan, Onion and Bacon

Bourbon-Mashed Sweet Potatoes

8 medium sweet potatoes (4 pounds)

2 teaspoon salt

1 teaspoon granulated sugar

1 teaspoon packed brown sugar

½ teaspoon salt

¼ teaspoon white pepper

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup cream

4 tablespoon butter

¼ cup cane syrup (or white corn syrup)

½ cup bourbon

Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.

Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes. Remove from heat. Rice or mash until very smooth.

Stir in brown sugar. Combine the ½ teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

Note: Potatoes may be made a day in advance and reheated in a saucepan with an extra ¼ cup cream.

Wild Rice Stuffing with Dried Cherries and Toasted Pecans

¼ cup butter, divided

2 cups thinly sliced leek (about 1 large)

1 tablespoon chopped fresh thyme

1 teaspoon kosher salt, divided

3 cups water

2 cups fat-free, lower-sodium chicken broth

1 cup uncooked wild rice

2 cups uncooked long-grain brown rice

½ cup finely chopped peeled turnip

1/3 cup finely chopped celery

1/3 cup finely chopped carrot

2/3 cup chopped pecans, toasted

½ cup chopped dried sweet cherries

2 green onions, thinly sliced

Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme and ½ teaspoon salt; saute 8 minutes, stirring occasionally. Add 3 cups water, chicken broth and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.

Preheat oven to 400 degrees.

Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot and remaining ½ teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.

Combine rice mixture, turnip mixture, pecans, cherries and onions in a large bowl. Spoon stuffing into a 13-by-9-inch glass or ceramic baking dish. Cover with foil; bake at 400 degrees for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

Yield: Serves 12 ( about 1 cup).

Approximate nutritional analysis per serving: 277 calories, 9.4 grams fat (3 grams saturated), 5 grams protein, 10 milligrams cholesterol, 43.1 grams carbohydrates, 3.9 grams fiber, 268 milligrams sodium, 40 milligrams calcium.

Source: Ellen Doebler, licensed registered dietitian, Altru Health System.

Fresh Cranberry-Orange Relish

1 large orange

¼ cup plus 2 tablespoons sugar

1 10-ounce packages fresh cranberries

Grate orange rind, and place in a food processor. Peel and section orange over the bowl of food processor. Add orange sections, sugar and cranberries to processor; process until coarsely chopped. Cover and refrigerate at least 1 day.

Yield: Serves 16.

Approximate nutritional analysis per serving: 40 calories, 0.1 grams fat (no saturated), 0.3 grams protein, 10.4 grams carbohydrates, 1.9 grams fiber, no cholesterol, 0.1 milligrams iron, 1 milligrams sodium, 7 milligrams calcium.

Source: Ellen Doebler, licensed registered dietitian, Altru Health System.

Squash with Parmesan, Onion and Bacon

1 slice bacon, chopped

1 small onion, thinly sliced

2 pounds buttercup or butternut squash, peeled and thinly sliced

Salt and pepper to taste

3 tablespoons grated Parmesan

Preheat oven to 350 degrees.

In 13-by-9-inch pan, mix bacon and onion. Arrange squash on top. Season with salt and pepper. Cover with foil and bake until squash is almost tender, about 30 minutes.

Increase oven temperature to 400 degrees. Uncover squash and continue baking until tender, about 10 minutes. Sprinkle with Parmesan. Bake until cheese melts, about 10 minutes.

Yield: Serves 6 to 8.

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