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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Start cooking the sweet potatoes. Make the struesel topping + set aside.
2. Chop up the potatoes, place in cold water and start to boil.
3. Slice the onions, flour and roast in the oven.
4. Make the sauce and steam the green beans.
5. Assemble the green bean casserole + sweet potatoes, place in the oven to finish cooking through.
6. Mash the potatoes, add the horseradish.
Serve altogether.
A crispy crumble of nuts & oats adds a bit of sparkle to creamy sweet potatoes. They are called garnet or jewel yams in stores, but botanically speaking they are actually sweet potatoes.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
Tangy yogurt & fresh horseradish are smashed into red potatoes. This side works well with beef, vegetables or any dish where you might use a Horseradish cream sauce.
