Thanksgiving SIDES + NEW: Holiday Sweet Potato Casserole with Sautéed Pears and Coconut Crumble
Nov 06, 2025
It’s all about the “SIDES!!” Punch it up a notch this Thanksgiving with these delicious, creative recipes. Twists on Thanksgiving Side Dishes you will love, and so will your guests!
My new FAV: Creamy Spiced Sweet Potatoes are topped with a layer of sautéed Pears and finished with a Crispy Streusel with Fresh Coconut, Pistachios and Macadamia Nuts. A Delicious savory Sweet Potato Pear Crumble that is crave-worthy.
Natural Candied Yams with Apple Cider Cinnamon Glaze
My Family Favorite: A beautifully sticky glaze that’s not too sweet. Cook yams, peel, slice and layer in a casserole with an Apple Cider Cinnamon Glaze. Broil until lightly blackened around the edges. Not too sweet… THE TRICK: reduce fresh apple cider.
Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
These “fanned” sweet potatoes simply bake in the oven with a syrupy, maple glaze. Tuck garlic in the crevices and sprinkle with fresh rosemary. I love adding a touch of grated, aged gouda cheese on top – your Thanksgiving company will scream”YUM!” These delicious potatoes just look fancy – but are actually easy to pull together.
Your New SIDE DISH for Thanksgiving!
Sweet & Nutty Delicata Squash layered with a Zesty Cider Reduction and Topped with Sourdough-Parmesan-Thyme Breadcrumbs that bakes up Crispy & Golden.
Yes ~ can be made a few days in advance! Pairs well with all your Thanksgiving Mains.
Delicious and creamy – chock full of nutrients and simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.
The Brown-Butter-Ginger add-in is a game changer! Adds a ton of flavor and personality!
Incredible Oven Baked Sweet Potato Fries with Garlic
These are a weekly staple in my house.
Serve them too for Thanksgiving – everyone loves these!
Seasoned, Roasted and Tossed in Garlic, Butter and Parsley.
How amazing are these potatoes? They can be made days ahead and reheated. What I love about this recipe – besides it’s gorgeous presentation is they are not heavy, but light and creamy. But no cream in the recipe. Just the right amount of milk & butter… but not too much. Garlic adds depth and flavor – an awesome recipe for special occasions.
Not too difficult: Purple (Peruvian) Mashed Potatoes are simple layered with Yukon Golds Mashed Potatoes in a deep Soufflé Dish. (This one is perfect, 4″ high!)
Roast Turkey with Marsala Gravy, Sautéed Asparagus with Cranberries and Almonds and Layered Purple & Ivory Mashed Potatoes
See how beautiful it looks on the plate!
Recipe: Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Make these Gorgeous Potatoes ahead of time for the Perfect Thanksgiving Side-Dish. Enriched Mashed Potatoes are piped with a Butternut Squash Swirl for a Beautiful Presentation, that’s actually easy to make. Crispy outside, light & airy inside.
Ultra Crispy Potatoes team with an Argentinian-Style Bright Green Chimichurri Sauce for the ultimate side-dish.
Sliced Honeynut Squash are baked in a Clementine Juice & Honey Mixture with Cinnamon Sticks and Star Anise – which reduces to an awesome glaze! Finished with Pomegranate Molasses, Pistachios and Pomegranate Seeds
Brussel sprouts will cook quicker when cut in fourths, with each edge caramelizing a bit. The spiced candied pecans add a touch of crunch and sweetness. A wonder fall side dish, perfect for Thanksgiving!
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
The perfect veggie side dish for Thanksgiving and the Holidays!
Full of color & flavor – can be made early in the day. Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans. I like to quickly sauté the beans ~ let them blacken a little, then cook on low heat until tender. VEGAN.
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
Sauté Haricot Verts in a hot skillet to blacken the edges. Add Garlic Chips, Shiitake “Bacon”, Toasted Almonds, Pomegranate Seeds and Zesty Za’atar Seasoning. Beautiful flavors and colors ~ the radishes take on a magenta hue when cooked. VEGAN.
Dip these irresistible Crunchy Blackened Green Beans into my Roasted Garlic Remoulade Dip with Bread & Butter Pickles!
CRUNCH- FLAVOR + EASE… one of my favorite veggie dishes to make!
French Green Beans are special for the holidays – I always serve them on Thanksgiving.
The perfect Easy Sauté for a Healthy Thanksgiving Side Dish. Great to master for weeknight meals too.
Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts.
Fresh Spinach teams with Asian Pear, Coconut Milk, Ginger and aromatic spices. Creamy deliciousness! Makes a big batch, great party-side dish. Try this Asian Style Creamed Spinach… Gluten Free Too. A party-pleaser for all!
Easy – Gorgeous & Healthy Roasted Carrots are topped with Sprouts & Endive and bathed in a Hearty Harissa Vinaigrette. Roasting vegetables enhances their flavor, making them more appealing, and offers several health benefits.
The perfect side dish for late summer ~ early fall. Carrots caramelize with the figs with a delectable just-sweet-enough glaze… all roasted in one pan. Here is a colorful, balanced side-dish that excites the palate rather than weigh it down. The perfect combination of roasted veggies & fruits with nuts, herbs and a zippy (well….zesty!) glaze. A Vegan recipe.
Quick Zucchini & Corn Sauté with Chipotle Maple Butter
Caramelized veggies are teamed with a sweet-smokey Maple Butter.
For Thanksgiving? I LOVE anything corn for the holiday, although corn is not “in season.”
Well – ears of FRESH corn are available year-round! An easy recipe that can be made ahead of time and works with all your side dishes!
Asparagus, Corn & Leeks are available year-round. Although not on peek season – can be a wonderful Thanksgiving side dish. Corn was a crucial staple for the Pilgrims and Native Americans at the first feast. Easy and perfectly sautéed !
Tender-Crisp Veggies every time.
Chunky Cranberry Sauce with Pineapple and Ginger
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger… the only cranberry sauce I make! Can be made any in advance.
Delicious Well Seasoned Stuffing with Southern Charm! Studded with Vegetables and two great fall herbs ~ Tarragon & Sage
I’m serving this one for Thanksgiving. I Love the combination of Chestnuts and (unsweetened) Dried Cherries, a touch of heat from Jalapeños and plenty of Tarragon & Sage.
A simple cornbread, which is gluten-free adaptable. Freshly baked, fluffy, moist and buttery ~ that’s not too sweet. My favorite cornbread recipe… delicious with fresh corn kernels! With delicious stuffing being served – all seem to adore this cornbread.
Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs
A simple and bold chestnut stuffing with a great well rounded flavor.
Just the right amount of dried fruit, veggies and tarragon. Try different varieties of breads to produce unique textures.Loving all these flavors!
I Love Salads at Thanksgiving:
I think it’s wonderful to serve a SALAD at your Thanksgiving Buffet or Table!
I’m all for adding some crunch with health-value… salads add a burst of color and can be so creative to make.
Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic. Includes: Caramelized Pears, three Greens, julienned Purple Carrots, Pecan Halves, Pomegranate Seeds and an awesome Zesty Garlic Confit Vinaigrette. I’m serving this on at Thanksgiving!
Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette
Say YES to this one for the color alone! This Radicchio Salad has a nice sweet & bitter elements. Add Frisée lettuce, Watermelon Radish, Shaved Heirloom Carrots, Crispy Croutons with Grainy Mustard and Garlic and Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic. A flavor sensation!
Winter White Salad with Pink Peppercorn Vinaigrette
A beautiful, crispy and crunchy salad with Winter-White Vegetables. Chioggia Beets add a touch of crimson color, as does the rind of the Pears and Black Radish.
A Few Words About Organizing for the BIG Day:
- Shop for non-perishable foods & goods NOW! (Avoid long lines; might need to visit multiple stores.)
- Make Broth for your Turkey… I do not used canned.
- Write detailed lists for shopping.
- Write a TIMELINE. This really helps me! I get a big pad and write columns for Monday, Tuesday, Wednesday and Thanksgiving Thursday. And a column for whatever you can make ahead and freeze.
This really organizes what you will have time for each day ~ let’s keep it stress free! - Asks your guests about dietary restrictions: Be ready for Gluten Free, Nut Free, Vegan, Keto…
- Shop at Farmers’ Markets!!! Ask farmers what will be available the week of Thanksgiving. Stock up on winter squashes, cheeses, honey…
- Review recipes you will be making – make sure you have the right baking & roasting pans.
- Take a deep breath ~ you can do this! Make it enjoyable and have fun in the process.
Here’s to a healthy, festive & delicious Thanksgiving,
Karen
Any Thanksgiving cooking/baking questions? Drop me a line…
Holiday Sweet Potato Casserole with Sautéed Pears and Coconut Crumble
Equipment
- 1 soufflé dish or casserole pan
Ingredients
- 6 large sweet potatoes
Coconut Milk Mixture (for Puréed Sweet Potatoes)
- 1 cup coconut milk , not "lite"
- 2 tablespoons pure maple syrup
- 1 tablespoon virgin coconut oil
- 1/2 teaspoon pumpkin pie spice
- 2 medium bay leaves
- 1 medium cinnamon stick, (optional)
- 1/8 teaspoon sea salt
Pears:
- 2 large Bartlett pears, I use one green, one red
- 1 1/2 tablespoons virgin coconut oil
- 1/4 teaspoon cinnamon
- 2 tablespoons pure maple syrup
Coconut Streusel Topping:
- 1/4 cup virgin coconut oil, cold and firm, not liquid
- 1/4 cup gluten free flour blend, (or regulat flour)
- 1/4 cup light brown sugar
- 6 tablespoons fresh coconut meat, coarsely chopped 1/2" pieces
- 2 tablespoons shelled pistachio nuts, chopped small pieces
- 2 tablespoons macadamia nuts , chopped small pieces
Instructions
Note from Karen:
- There are 4 components to this recipe. All can be made ahead of time, and put together when baking the casserole.
Bake Sweet Potatoes:
- Preheat oven to 400 degrees. Wash and dry potatoes. Prink them all over with the tines of a fork, add to a baking tray. Bake until softened and cooked through, about 45 minutes (depending on size.)
Coconut Milk Mixture (for Puréed Sweet Potatoes):
- Make this while the sweet potatoes bake. Add all seven ingredients to a medium sized heavy pot. Bring to a boil, then turn down to a simmer – cook for 5 minutes. remove from heat, set aside.
Pureé Sweet Potatoes:
- Let sweet potatoes cool slightly. Scoop out the potatoes from the skin with a large spoon and add to the bowl of a food processor.Pureé the sweet potatoes for 30 seconds, scrape the bowl. Add the Coconut Milk Mixture to the bowl – staining out the solids. Pureé until very smooth, about 30 additional seconds.
- Grease a souffle dish with coconut oil. Add the Sweet Potato Pureé, smooth the top.
Saute Pears:
- Cut pears in half. Core them and cut each into 4 pieces lengthwise. Cut into 1/3" slices. Add coconut oil to a 10" pickproof pan, raise heat to medium. When warm, add the pears, cinnamon and maple syrup, sauté for 5 minutes until caramelized and most – but not all syrup is dissolved.
Coconut Streusel Topping:
- Add the cold coconut oil, flour, light brown sugar, and coarsely chopped fresh coconut to a food processor. Pulse until the coconut is chopped in small bits. Add to a bowl and pinch together.Add chopped pistachio and macadamia nuts, pinch together. Set aside.
Put together and Bake the Sweet Potato Casserole:
- Preheat oven to 350 degrees. To the dish of the sweet potatoes, add an even layer of pears. Pinch the Coconut Streusel into 3/4" pieces and cover the pears leaving some space in between. Bake the casserole for 20 minutes until the streusel is golden and crisp, and sweet potatoes warmed through.
Notes
I use a ceramic 8″- 2 quart capacity soufflé dish, or you can use a 9″ x 13″ baking pan. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just to let you know, I make many of these sides for Thanksgiving!
Natural candied yams have been a staple here, love that apple cider flavor. Want to try your new sweet potatoes with pears, so pretty.
Like all the haricot vert ideas, we do enjoy your brussel sprouts with candied pecans.
Your recipes always inspire me, thank you.
Thank you Patti for your nice review! Happy you are inspired to cook my recipes.
😀Karen