Thanksgiving, to me, is the big kick-off for the holiday season. When I was little, we’d all get together for Thanksgiving, then the Christmas tree went up the next day. Of course, in my family, we’ll pretty much use any occasion to get together, cook, and eat. Being from the Mississippi, that means a whole lot of good, Southern food, chock full of butter and cream and all kinds of good stuff. Naturally, I try to figure out some way to add in something that’s a little more healthy for one of our holiday dishes.
I’ve never been a fan of sweet potato casserole, something that’s always found in a Mississippi Thanksgiving spread. I would rather have my sweet potatoes more savory, so I whipped up an easy & light side dish for our table. Add a little cajun seasoning & you’ve got a great sweet & savory, guilt-free side with a little crunch (and a snack while you’re cooking) from toasted pecans. Plus, there’s goat cheese.
Thanksgiving is all about family, friends and great food. I’m SO excited to be a part of Blogsgiving Dinner 2015, hosted by Meghan from Cake ‘n Knife and Susannah from Feast + West! We’ve got more than 60 fabulous bloggers sharing all kinds of recipes this week.
Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can also check out our whole menu in Part 1 and Part 2 of the recipe round-up. It’s gonna be good, y’all.
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