We all know that setting the table for a Thanksgiving feast wouldn’t be complete without the side dishes that accompany the turkey. And every year, I take pride in knowing that I get to prepare a few of the sides. My specialty happen to be the healthy, yet not so healthy duo of yams and brussels sprouts. Since they’ve become such a hit at family gatherings, they’ve become the undisputed side dish duo that I prepare annually. Knowing that everyone likes a helping or two during dinner and another bite post Thanksgiving dinner, I’ve made double the servings for each.

We all know that yams alone are not always as fun to eat and since it’s Thanksgiving, I’m going to dress them up and slather them in butter. I mean, come on, Thanksgiving only comes around once a year.

At the store, I start by picking out a handful of these orange-skinned sweet potatoes. Then I give them a good scrub and bake them in the oven for 45 minutes or until it’s soft in the center and the sweetness comes oozing out of the skin. Separately, I bake the pecans for 10-15 minutes until they become brown and crispy. It’s fine to sample a few until you are happy with the crunch. As the pecans bake, I remove the skin from the yams and transfer them to another bowl. I mash them until they are silky smooth and I am pleased with the texture. In the microwave, I melt a cup of butter and set a portion aside for the pecans and a portion for the yams in order to give it that creamy, buttery taste. In a separate bowl, I stir in a scoop of brown sugar with the remaining cup of butter and blend in the baked pecans. I drizzle the pecan and brown sugar butter mix on top of the yams and bake them together for another 15 minutes. And then, they are done! Be prepared for your kitchen to smell nice and sweet. And, don’t pick off the pecans!

One side dish done and one more to go! This time, I’m making my classic brussels sprouts with pancetta and caramelized onions. This is a dish that I love and it never fails, except if your are vegan or vegetarian, but still even they ended up trying a bite during Thanksgiving dinner. This is a very simple recipe with powerful flavors and textures. I start by slicing the brussels sprouts into halves and throw it into the frying pan with extra virgin olive oil and fresh garlic. I do the same with the onions. Both take a fair amount of time to cook over the stove.

Once the brussels sprouts are cooked halfway through I slide in the pancetta and let the fat seep in. Then I throw in a splash of white wine and bring the flavors together. When the onions are caramelized, they join the mix. Sprinkle in some salt and pepper, then top it off with slivered almonds. And just like that, you have your second side dish.

Together, the yams and brussels sprouts join the other sides as the turkey sits front and center. I was lucky to sneak in a photo just before the forks and knives came flying in.

Happy Thanksgiving!