Thanksgiving Dishes To Make Now And Freeze

No-Fuss Sweet Potato Casserole

Photographs by Monica Stevenson; Food Stylist: Lani Paul; Prop Stylist: Monica & Lani

If you’re looking for an easy shortcut to making sweet potato casserole, you can skip adding egg and flour to the batter, and there’s no need to make a pecan crumble topping if you’re using marshmallows. Don’t have time to peel and chop potatoes? Buy the pre-peeled/cut chunks of sweet potato from the grocery store to save a step. Trust me, this simpler version of the recipe tastes just as good as the traditional one, plus it freezes well before the holiday.

Makes 12-14 side dish-size portions

• 2 pounds sweet potatoes (about 5 medium-sized sweet potatoes), peeled and cut into 1-inch cubes
• 1/2 cup brown sugar
• 1/2 stick butter, softened
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
• 2 cups mini marshmallows

Place potatoes in a saucepan, cover with water, and bring to a boil. Once they are boiling, turn the temperature down to medium-high and simmer for 20 minutes or until potatoes are soft. Drain the potatoes and pour them into a large bowl. Add all other ingredients (except the marshmallows) and, using an electric mixer, blend until smooth (or you can mash the potato mixture by hand). Spoon sweet potato mixture into a greased casserole dish and cover tightly with 2 layers of heavy-duty foil. Store in the freezer. When you’re ready to cook the sweet potatoes, preheat the oven to 350, then thaw the casserole until it reaches room temperature. Sprinkle mini marshmallows over the top and bake for 15-20 minutes until marshmallows are toasted to a light golden brown.

Sweet Sour Cream and Honey Cornbread

Photographs by Monica Stevenson; Food Stylist: Lani Paul; Prop Stylist: Monica & Lani

Some recipes for cornbread tend to run dry, which is why I add butter and honey to my batter. The flour also softens the texture of the bread to a cake-like moistness. This cornbread recipe is delicious served on its own or with extra butter and jam.

Serves: 14-16 slices

• 2 (8.5 ounce) boxes of Jiffy Corn Muffin Mix (or any other brand)
• 1/3 cup flour
• 2/3 cup milk
• 3/4 cup sour cream
• 2 eggs
• 3 tablespoons honey
• 3 tablespoons sugar
• 4 tablespoons butter, softened

Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a greased 9x13 pan and bake for 20-25 minutes until lightly golden on top. Cool, then double wrap dish in heavy duty foil and freeze. When you’re ready to use it, thaw the dish to room temperature, then warm it in the oven at 350 degrees for 10-15 minutes with one layer of the foil over the top to prevent it from drying out.

Scoops Ice Cream Pumpkin Pie

Photographs by Monica Stevenson; Food Stylist: Lani Paul; Prop Stylist: Monica & Lani

I’ve never had a dessert recipe from FOOD52 that I didn’t love, and this ridiculously easy pie is as simple as it gets. The combination of silky ice cream and buttery ginger snaps makes the perfect ending to a Thanksgiving feast.

Servings: 6-8 (depending on size of the slice)

• 1 1/2-pint pumpkin Ice Cream
• 1/2 box Nabisco ginger snaps (crushed)
• 6 1/2 tablespoons butter, melted

Mix the melted butter with the ginger snaps and press them into a pie plate. Freeze crust to harden. Once it is frozen, add the ice cream, smooth it out and place it back into the freezer. Take pie out to thaw for 10 minutes before cutting it into slices.

*Suggested toppings for the pie by Food 52 are shaved chocolate or sugared pecans with Milky Way sauce on top — and a dab of whipped cream.

Here are some other Thanksgiving side dishes that freeze well:

• Mashed potatoes
• Pecan pie bars
• Compound butters
• Sweet breads, such as pumpkin, cinnamon, cranberry walnut, etc.
• Pie dough
• Yeasted dinner rolls
• Cookie dough