Jess and Martha's Maple-Glazed Sweet Potatoes

All credit goes to my sister-in-law Jessica for bringing Martha to our Thanksgiving dinner table.

3 medium sweet potatoes, pealed
4 tablespoons unsalted butter, melted
3/4 cup pure maple syrup
coarse salt and pepper to taste

Preheat oven to 400 degrees.  Slice each sweet potato in half lengthwise and slice each half crosswise into 1-inch-thick half-moons.

Toss potatoes in melted butter until evenly coated.  Add maple syrup.  Transfer potatoes to large baking dish and cook, stirring occasionally until potatoes are golden, well glazed and tender when pierced, about 20 minutes.  Remove from oven, seasoning with salt and pepper.

Cran-Apple Sauce

My mom's been making this for years.  Cranberry sauce elevated.

4 medium Gala apples
1 bag fresh cranberries
1 cup sugar

Peal, core and dice apples.  Puree all ingredients in a food processor until desired texture is reached.  Serve alongside turkey and mashed potatoes.  Also great on sandwiches.

Heather's Cornbread Souffle

This was the favorite at our Thanksgiving table.  As far as I am concerned, anything with corn has to be amazing.  It is.

1 stick melted butter
2 eggs, beaten
1 cup sour cream
1 can corn, undrained
1 box Jiffy cornbread mix

Preheat oven to 350 degrees.  Mix first four ingredients.  Combine cornbread mix.  Pour in greased 9x13 pan and bake for 30-40 minutes.