Thanksgiving side dish ideas from Chef Kelli

- For some people, the turkey is the main attraction at Thanksgiving, and for others -- it's the side dishes. Potatoes and green beans have their reuptation as Thanksgiving staples, but Chef Kelli Lewton joined us in the FOX 2 Cooking School to give us some other ideas to set out at your Thanksgiving buffet.

You can get her recipes below. Chef Kelli is from 2 Unique Caterers & Event Planners and Purefood2U.


  • 3 bunches tri-colored carrots, tops trimmed (peeled, or unpeeled)
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons  extra virgin olive oil
  • ¼ cup maple syrup
  1. Preheat the oven to 400 degrees
  2. Wash the carrots, trimming the tops to about 1-2 inches. Leave them unpeeled, but take a clean scrubby and give them a quick brush
  3. Toss carrots in olive oil as to coat them and seasoning and then roast for 10 minutes remove and brush on maple syrup, return to oven for another 5-6 minutes until they get a little caramel crunchy crust.


  • 5 pounds sweet potatoes, peeled and cut into medium large chunks
  • 4 slices thick-cut bacon, chopped
  • 15 larger sage leaves
  • 1/2 tablespoon unsalted butter
  • 1/2 cup whole organic milk
  • 4 tablespoons brown butter
  • ¼ cup tablespoons bourbon
  • ½ cup dark brown sugar
  • 1teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper


  1. Add the potato chunks to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 20 to 30 minutes.
  2. In a sauté pan over medium heat and add the chopped bacon.  Let bacon brown a bit then stir in diced onions, continue to cook until onions are close to caramel in color, add bourbon and cook liquor off for an additional couple of minutes
  3. Remove the bacon & onion with a slotted spoon. (reserve for topping or add into potato mash if you if desired)
  4. Add 3 Tablespoons of butter to same skillet add the butter and heat it over medium heat.
  5. Add the sage leaves and cook until they are crispy, about 30 or seconds per side, remove them with a slotted spoon and place on a paper towel to drain. 
  6. Add brown sugar and cinnamon and dissolve until melted over low heat. Remove from heat and reserve.
  7. Drain cooked sweet potatoes and then place, them back to the pot and mash.
  8. Once whipped, add butter sugar mixture milk, sea salt and white pepper to taste
  9. Whip the potatoes again until everything is combined. Taste the potatoes and add the sea salt and pepper, seasoning more or less if desired.
  10. Platter and top with fried sage and bacon/onion mixture


  • 3 tablespoons butter (melted)
  • 3 tablespoons olive oil
  • I tsp fresh rosemary
  • 3 pounds sweet potatoes (3-4 medium, peeled and sliced thinly)
  • ½ cup vegetable stock
  • 2 shallots (peeled and sliced thinly)
  • ½ tsp seas salt
  • Sprinkle of black pepper


  1. Preheat oven to 400 degrees F.
  2. Combine melted butter, oil and crushed rosemary in a small bowl. Pour ½ of the butter olive oil mix in the bottom of a 2-quart baking dish and brush onto sides.
  3. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
  4. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender. Remove foil, add asiago and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
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