Diva Tasting: More Holiday Sides…

More Holiday Sides

Candied Yams…Slow Cooker


6 Cups Yam, Raw, Large Chopped

1 Cups Water

1 Cup Pineapple Juice

1 Cup Brown Sugar

½ Cup Salted Butter, Cubed

2 Tablespoons Vanilla Extract

2 Teaspoons Ground Cinnamon

½ Teaspoon Ground Nutmeg

3 Tablespoons Cornstarch

3 Tablespoons Water


Step 1 Line a slow cooker with a slow cooker liner or spray with cooking spray.

Step 2 Place yams in the bottom of the slow cooker. Top with water, pineapple juice, brown sugar, butter, vanilla, cinnamon, and nutmeg. Stir to evenly distribute sauce.

Step 3 Cook on Low for 2 hours. Stir. Stir cornstarch and water together in a small bowl to make a slurry. Add to slow cooker and stir to incorporate. Cook until yams are fork-tender and sauce has thickened, about 1 more hour.

Mashed Potatoes


8 Large Russet Potatoes, Chopped

½ Cup Butter

4 Oz Cream Cheese Softened

1 Teaspoon Garlic Powder

1/3 Cup Cream Or To Taste

Kosher Salt And Ground Black Pepper To Taste


Step 1 Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.

Step 2 Mash the potatoes with a potato masher twice around the pot, then add the butter and cream, cream cheese. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper and garlic powder until evenly distributed, about 15 seconds. Serves 8

Note: If mash is too lumpy try adding more cream a tablespoon at a time.

Yellow Squash Casserole


5 Cups Sliced Yellow Squash

½ Cup Chopped Onion

35 Buttery Round Crackers, Crushed

1 Cup Shredded Cheddar Cheese

2 Eggs, Beaten

1 Cup Half n Half

¼ Cup Butter, Melted

1 Teaspoon Kosher Salt

Ground Black Pepper To Taste

2 Tablespoons Butter


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

Step 3 In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Step 4 Bake in preheated oven for 25 minutes, or until lightly browned. Serves 10

Buttery Garlic Green Beans


2 Pound Fresh Green Beans, Trimmed And Snapped In Half

5 Tablespoons Butter

4 Cloves Garlic, Minced

2 Pinches Lemon Pepper

½ Lemon Juiced and ½ Teaspoon Lemon Zest

Kosher Salt To Taste


Step 1 Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 3 to 5 minutes.

Step 2 Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with Lemon Juice, lemon zest, pepper and salt. Serves 8


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