Unexpected guests fall? Here are 7 recipes to make Thanksgiving sides in under an hour

7 Thanksgiving side dishes in less than an hour!
Image Credit: Shutterstock

Imagine this – the table has been set and you are all set to have a delicious Thanksgiving dinner with your family and friends. Everything is in place, suddenly unexpected guests arrive!

You do some quick math in your head – the turkey might be enough, the side dishes might have to make up for it, but is there enough of it?

Don’t worry, Factory Outlet Chef Giovanni Lapid at Basilico Restaurant at Cove Rotana Resort in Ras Al Khaimah has 7 recipes you can try for the perfect sidegiving. And the best part? You can do them in under an hour!

1. Candied yams

candied yams

candied yams
Image Credit: Provided


  1. 1 kg orange sweet potatoes, peeled and cut into ½ inch thick slices
  2. 400 g unsalted butter, melted
  3. 30 g ground cinnamon
  4. 1 orange (peel without marrow, chop to use as zest)
  5. 6 pieces of star anise
  6. 12 pieces of cloves
  7. 200 g of brown sugar
  8. 5 g of salt
  9. 30 g of chopped walnuts

(Note: orange sweet potatoes are called American yams)


1. In a bowl, combine the melted butter, cinnamon powder, orange zest and a pinch of salt. Whisk them completely.

2. On a baking dish with buttered foil, arrange the sweet potatoes in an even layer.

3. Pour the butter mixture over the sweet potatoes and sprinkle with the brown sugar.

4. Add star anise and cloves around it to add more flavor to the sweet potatoes.

5. Cover the entire dish with foil.

6. In a preheated oven, bake the sweet potatoes for 20 to 25 minutes at 180 ° C or until tender but not soft.

7. When finished cooking, remove the foil and bake again for 5 to 8 minutes or until the sweet potatoes are caramelized.

8. Serve them in a dish and pour them over the same mixture of butter and sugar. Garnish with additional orange zest and chopped dried nuts.

2. Mashed potatoes

mashed potatoes

Mashed potatoes
Image Credit: Provided


  1. 1 kg large potatoes, local (adora, mondial, safrane, sagitta)
  2. 400 g unsalted butter
  3. 3 sprigs of fresh thyme
  4. 300 ml cooking cream
  5. 1 teaspoon of freshly ground black pepper
  6. Maldon sea salt flakes to taste
  7. 60 g chives
  8. Truffle oil
  9. 300 g parmesan
  10. 1 garlic bulb, roasted


1. In a large saucepan, boil the potatoes in salted water, crushed garlic and fresh thyme. Cook until the potatoes are tender.

2. Once cooked, drain the potatoes and transfer them to a bowl.

3. While still hot, mash the potatoes with a fork or potato masher with butter, cream, roasted garlic paste and Parmesan cheese.

4. Season the mashed potatoes with salt, pepper and truffle oil.

5. To prepare the dish, place the mashed potatoes in a deep dish. Add crushed black pepper, truffle oil, grated Parmesan and a generous amount of chives.

6. To roast the garlic, drizzle with olive oil and wrap the entire bulb in aluminum foil. Bake for 20 to 30 minutes or until tender at 180 ° C. When the garlic is cooked, remove it from the foil, press it onto a cutting board and make a paste.

3. Cranberry sauce

cranberry sauce

Cranberry sauce
Image Credit: Provided


  1. 500 g frozen cranberries, thawed
  2. 400 ml apple juice
  3. 300 ml orange juice
  4. 30 g cinnamon
  5. 6 pieces of star anise
  6. 9 pieces of cloves
  7. 120 g brown sugar
  8. 30 g ginger, peeled and finely chopped
  9. 1 piece of orange zest
  10. Salt to taste


1. Place the cranberries in a saucepan with the orange juice, apple juice and the rest of the ingredients.

2. Let the mixture boil then reduce the heat to medium. Simmer the cranberries. Keep stirring but gently so that the cranberries don’t get too mushy.

3. Let the liquid reduce then adjust the seasoning with more sugar because the cranberries will be very acidic. Add salt to taste.

4. If the mixture becomes too thick, add water or apple juice. Get a good balance of sweet and sour and salty in the sauce or as desired. Once the sauce has reached the desired consistency, remove from the heat and discard the spices.

4. Confit sweet potato


Candied sweet potato
Image Credit: Shutterstock


  1. 2 pieces of orange sweet potato, peeled and cut into slices
  2. Melted butter
  3. Cinnamon powder
  4. brown sugar
  5. Salt


1. Mix the melted butter with the brown sugar, cinnamon powder and a pinch of salt. On a shallow dish line with butter paper, arrange the sweet potatoes in layers. Pour the butter mixture over the sweet potatoes and cover with aluminum foil.

2. Bake the sweet potatoes for 20 to 25 minutes or until tender in a 180 ° C oven. Once cooked and tender, remove the lid and bake again for 5 minutes or until the sweet potatoes are caramelized.

5. Candied chestnuts


Chestnuts spread
Image Credit: Shutterstock


  1. 120 g peeled chestnuts
  2. 500 ml apple juice, sachet
  3. 3 pieces of cloves
  4. 30 g of white sugar


1. Place the peeled chestnuts in a saucepan and immerse them in the apple juice. Add the cloves and sugar. Simmer until the chestnuts become tender.

2. You may need to add more apple juice if the chestnuts need more time to cook. Once done, remove the chestnuts from the liquid.

3. Strain the liquid and add more apple juice, cloves and sugar. Reduce the apple juice to a light syrup to glaze the chestnuts later.

6. Sweet corn puree


Sweet corn puree
Image Credit: Shutterstock


  1. Sweet corn kernels
  2. Milk
  3. The water
  4. Garlic cloves, chopped
  5. Cooking cream
  6. Butter, diced
  7. Salt
  8. Sugar


1. Sweat the garlic with a little butter. Once softened, add the sweet corn kernels, milk and water.

2. Boil once, then simmer until the milk begins to split and the corn is tender. Once cooked, filter and reserve the cooking juices.

3. Using a high speed bar blender, place the corn kernels in the blender bowl while it is hot. Add a little cooking liquid to help the blender.

4. The corn will turn into a thick paste. Meanwhile, pour in a little cream and a knob of butter and continue mixing. Repeat the same process until the sweet corn mash reaches a smooth consistency but does not come off. Season with salt and sugar. Pass the mash through a sieve to remove the skin from the corn.

7. Blanched vegetables


Blanched vegetables
Image Credit: Shutterstock


  1. Baby corn
  2. Fine beans
  3. Butter
  4. Salt
  5. Pepper
  6. Vegetables soup


1. Blanch the miniature corn and green beans. Shock them in ice water after blanching.

2. To prepare the dish, combine the baby corn and beans in a hot skillet with butter, broth and seasonings.

Do you know of any other holiday recipes? Tell us about them at [email protected]

About Marco C. Nichols

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