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We are getting into the Thanksgiving season and you know that means all sorts of cooking and baking and sauteing and blanching.

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SWEET POTATO CAKE

For the Cake:

Nonstick baking spray, for the pan

2 medium sweet potatoes (about 10 oz. each)

2 1/2 cups all-purpose flour, plus more for dusting

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. kosher salt

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 tsp. ground cloves

1/2 cup sour cream

1/2 cup whole milk, at room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup packed light brown sugar

1 tsp. vanilla extract

3 large eggs, at room temperature

For the Frosting:

1/2 cup pecans, chopped

1 cup (2 sticks) salted butter, at room temperature

2 cups marshmallow creme

1/3 cup heavy cream

1 1/2 tsp. vanilla extract

Pinch of kosher salt

4 cups powdered sugar

For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray.

Pierce each sweet potato 5 or 6 times with a paring knife and microwave on a microwave-safe plate until pierced easily with a fork, 4 to 8 minutes, rotating them halfway through. Cut in half and let the potatoes cool until easy to handle, about 5 minutes.

In a medium bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, ginger, allspice, and cloves. Set aside. 

Scoop out the flesh of the sweet potatoes, measure out 1 1/2 cups, and place in a food processor with the sour cream and milk. (Reserve the remaining sweet potato for another use.) Process until smooth and lightened in color, about 1 minute. Transfer to a large bowl. Add the oil, granulated sugar, brown sugar, vanilla, and eggs and whisk until smooth. Mix in the dry ingredients in 2 additions until just combined. Pour the batter into the prepared sheet pan and use a large offset spatula to smooth out the surface. 

Bake until the top of the cake bounces back when gently pressed and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely on a wire rack, about 50 minutes. 

For the frosting: Spread the pecans on a baking sheet and toast until dark brown and fragrant, 7 to 10 minutes. Let cool. 

In a stand mixer fitter with a paddle attachment, beat the butter, marshmallow creme, heavy cream, vanilla, and salt on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the powdered sugar, 1 cup at a time. Increase the speed to medium high and mix until light and fluffy, about 3 minutes more. 

Spread the frosting on the cake and sprinkle the pecans.

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APPLE CRANBERRY SAUCE

1 (12-oz.) bag fresh or frozen cranberries, thawed

1 3/4 cups granulated sugar

1 cup apple juice or cider

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces

1 orange, zested and juiced

In a medium saucepan over medium-low heat, combine the cranberries, sugar, apple juice, apple, orange zest, and orange juice.

Cook, stirring frequently, until the mixture has thickened but the fruit is still chunky, 12 to 15 minutes. Remove the mixture from the heat and let it cool completely. It will thicken more as it cools.

Spoon the mixture into an airtight container and store in the refrigerator until ready to eat. Serve chilled or at room temperature.

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SAUSAGE DRESSING

1 (1 1/2-lb.) loaf white sandwich bread 

1 (12-oz.) loaf French bread

1 lb. breakfast sausage

1/2 cup salted butter

1 yellow onion, chopped

5 stalks celery, diced

2 cloves garlic, finely chopped

2 1/2 tsp. kosher salt, plus more to taste

1 tsp. freshly ground black pepper

1/2 cup white wine

4 cups chicken or turkey broth

1/4 cup chopped fresh parsley

1 Tbsp. chopped fresh sage

1 tsp. ground thyme

Cooking spray

Preheat the oven to 300°F.

Cut all the bread into 3/4-inch cubes. Divide the bread between two baking sheets. Toast the bread in the oven until evenly dry, 35 to 40 minutes, stirring every 10 minutes. Allow to cool completely. Place the dry bread cubes in a very large bowl. Increase the oven temperature to 375°F.

In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.

In the same skillet, melt the butter over medium heat until foaming. Add the onion, celery, garlic, salt, and pepper and cook until translucent, 3 to 4 minutes. Add the wine and cook until it is reduced by about half, 2 to 3 minutes. Add the broth, parsley, sage, and thyme, and stir.

Slowly ladle the broth mixture onto the bread cubes, tossing the mixture frequently for even coverage. Taste for salt.

Spray a large casserole pan with cooking spray. Spoon the dressing into the prepared casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes until golden and crisp on top.

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MAPLE BACON 

BRUSSELS SPROUTS

8 slices thick-cut bacon, chopped

2 lb. Brussels sprouts

1 tsp. kosher salt

1/8 tsp. ground cayenne pepper, plus more to taste

1/2 cup dried, unsweetened cranberries

1/4 cup apple juice

1/4 cup maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high until crisp, 6 to 8 minutes. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate. 

Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce the heat to medium and cook, without stirring, until the sprouts start to brown and caramelize, about 6 minutes. Stir in the salt and cayenne, and continue to cook until the Brussels sprouts are just tender, 6 to 8 minutes more.

Stir in the cranberries, apple juice, and maple syrup. Cook for 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and stir to combine. Serve immediately. 

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CRANBERRY PECAN CHEESE BALL

8 oz. cream cheese, at room temperature

6 oz. cheddar cheese, grated (about 1 3/4 cup)

3 oz. gorgonzola cheese, crumbled (about 1/2 cup)

1 tsp. Worcestershire sauce

1/4 tsp. cayenne pepper

1 small garlic clove, finely grated

2 scallions, thinly sliced (dark green parts separated)

3/4 cup dried cranberries

1/2 tsp. kosher salt

1/2 tsp. black pepper

3/4 cup chopped toasted pecans

Cooking spray

Crackers, for serving

Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries). 

Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish. 

Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers. 

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THANKSGIVING PUNCH

4 cups cranberry juice cocktail

1 cup orange juice (preferably pulp-free)

1/2 cup grenadine

1/2 cup fresh lime juice

1 (2-L) bottle ginger ale, chilled

1/2 cup fresh or frozen cranberries

4 to 5 rosemary sprigs, cut into 2-in. pieces, plus more sprigs for garnish

1 orange, halved and thinly sliced

1 1/2 cups vodka, chilled (optional)

1/2 cup orange liqueur, chilled (optional)

Combine the cranberry juice cocktail, orange juice, grenadine, and lime juice in a punch bowl or large pitcher. (The mixture can be covered and refrigerated at this point for up to 24 hours.)

Before serving, add the ginger ale, cranberries, rosemary, orange slices, and 4 cups ice. Stir in the vodka and orange liqueur, if using.

Ladle the punch into glasses and garnish with rosemary sprigs.

TFD: “To be thankful, we must first be thinkful.” —John C. Maxwell

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