Thanksgiving is all about gathering, gratitude, and—let’s be honest—great food. As a chef, I’ve always believed the side dishes are the real stars of the table. This year, I’m sharing three of my personal favorites to elevate your feast: a velvety Sweet Potato Casserole, bright and tangy Cranberry Sauce, and the fluffiest whipped potatoes you’ve ever tasted.
Each one is simple, comforting, and crafted to bring a little Rebel Chef magic to your holiday spread. Let’s cook up something unforgettable.
Sweet Potato Casserole
Ingredients:
3 pounds Sweet Potatoes
1 stick Unsalted Butter
½ cup Granulated Sugar
¼ cup Brown Sugar
¼ cup Maple Syrup
Kosher Salt to taste
2 cups mini marshmallows
Method
Preheat the oven to 400 degrees. Place the sweet potatoes in an oven-proof container and
cover with foil. Roast the sweet potatoes for about 40 minutes or until soft. Let them cool
enough so you can peel the skin off. Place them in a food processor and add your butter,
sugars, and maple syrup. Puree until smooth and then season with salt to taste. Place into an
oven-proof container and let cool. This can be done the day before. When ready to reheat, let it
come to room temperature, top with the marshmallows, and cover. Place into a 350-degree
oven for at least 30 minutes. To brown the marshmallows, remove the foil for the last 5
minutes of baking.
Cranberry Sauce
Ingredients:
12 oz Cranberries (make sure to wash and remove all of the ones that looked bad)
¾ cup Granulated White Sugar
¼ cup Brown Sugar
¼ cup Honey
3 Naval oranges zested and juiced
3 Tablespoons of minced ginger
5 cinnamon sticks
Method:
Place a 1-quart pot on medium heat and once hot, add the orange zest, ginger, and cinnamon
sticks. Toast this in the pot until fragrant, about 4 minutes. Then add the cranberries and mix
with orange zest, ginger, and cinnamon. Then add the sugars and mix them with the orange
juice and honey. Bring this to a gentle boil, then turn down to a simmer. You will want to stir
every so often to ensure the cranberries cook evenly. I prefer to cook mine low and slow so all
of the flavors come together. This can take up to 30 minutes. Make sure to taste and see if you
want them sweeter. Remember, the longer you cook, the thicker it will become, and once
cooled, it will thicken even more. When ready, remove the cinnamon stick and cool in the
container you will use to serve them in. I like to take them out of the refrigerator and let them
come to room temperature before serving.
Whipped Potatoes
Ingredients:
6 medium Russet Potatoes (peeled and cut into 8ths )
6 Large Garlic Cloves (remove the top part)
1 stick unsalted Butter (room temperature)
¾ cup Whipped Cream (room temperature)
Kosher Salt to taste
White Pepper to taste
Method:
Once you peel and cut the potatoes, please give them a quick wash, then add them and the
garlic to a large pot and cover with cold water, and bring to a boil. Once at a boil, add a
tablespoon of salt and turn down to a simmer. This should take about 20 minutes. To test,
insert a knife into the potato; it should come out clean. When ready, strain the potatoes into a
colander and make sure all the water drains out. To make the potatoes fluffy, use a ricer and
rice into a mixing bowl for an electric mixer. Using the whip attachment, add the butter first,
then the whipped cream, and mix until everything is combined. Season to taste with salt and
white pepper. When done, place into an oven-proof container. These can be done a day ahead.
To reheat, let them come to room temperature, cover with foil, and place in a preheated 350-
degree oven. This might take up to 30 minutes. If you are worried about them drying out, just
put some sliced butter on top.