Taste of Tucson: Two Thanksgiving side dishes to make now, cook later |

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Skip the sticky marshmallows this year and try this slightly more sophisticated sweet potato dish.

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Robin Mather Special for the Arizona Daily Star

My most read story for the food section of the Detroit News for years was a playful, step-by-step guide on how to bring Thanksgiving dinner to the table without losing your mind.

The guide assumed that you would do the cooking yourself on the actual day. It provided a foolproof game plan, including such steps as “Have a seat. For God’s sake drink ”and“ Have a child. Let him / her set the table ”and“ Come into the living room. Ask a haunting question about the game – “Who’s ahead?” Is good – then go back to the kitchen. “

I have followed it myself for many years.

Today, however, my approach to Thanksgiving has changed significantly. These days, I take a day or two a couple of weeks before vacation to prepare a few side dishes and then put them in the freezer. They’re ready to bake when I need them, and having them already prepared will greatly reduce the stress of the day.

Since I’m cooking for a much smaller group today, I’ve tightened up my menu a bit. When there is turkey (I sometimes make Cornish game hens instead) there is bread dressing, mashed potatoes and gravy, cranberry sauce, and just a few vegetables. I usually make a pumpkin pie unless I miss my dad, who loved minced meat pie.

These are two of my favorite make-aheads. I hope they make your Thanksgiving a little less stressful.

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