This recipe my family requests ever holiday! It's perfect for those who aren't a fan of the sweet candied yams. Recipe adapted from Bobby Flay.

My mother-in-law was preparing this as an osechi dish, and they were really tasty, so I had her teach me the recipe. She taught me to boil them in vinegar diluted in water, then stew them in sugar, salt, and soy sauce. I eyeballed the ingredient amounts, and tried making it myself. It tastes just about as good as she makes it, so I think these amounts will do.Chopped into large chunks of yam makes it easier to enjoy the distinctively pasty texture of the yams. Use only a small amount of soy sauce, otherwise they will look brown and unappetizing. You can also use Sulawesi potatoes, since there is not much difference in the texture. Recipe by Inabacchi

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.

my husband and kids love these. very sweet. I don't eat them myself but I make them for the family

Found on Cooks.com. Added here to plan my Christmas dinner.

My very first Thanksgiving on my own, I saw this recipe on the back of a pumpkin pie filling can. Been making it almost 20 years now.

This is a beauty and the beast dish. Watch something beautiful from the inside come from something not so pretty on the outside lol watch out taste buds 🤩

I got this recipe from pinterest and it's a flavor I'll never forget, I always season my sweet potatoes this way now!🩺 Fatty Liver Safe Recipe❗️⚠️🚫No Sugars Added⬇️Low-Fat

Found this recipe on Bon Appetit web site.Harissa paste is middle eastern. It can be mild to very spicy so adjust to your preference.

The apricot and honey works perfectly with the chicken and yams! Not too sweet for a main dish, and has a unique flavor. :positive

These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.

I'm a fan of sweet potatoes in any form, but especially in savory dishes. This makes a perfect side to accompany my Apple Cider Chicken or your Thanksgiving feast!