Thanksgiving sides made to be gobbled up

Family, football, and Black Friday are all highlights of Thanksgiving, but let’s face it, the best part is — the food!

This is the one day of the year where diet plans are tossed out the window and eating in prodigious amounts is encouraged.

Here are a few scrumptious side dishes for your Thanksgiving menu.

CLASSIC CANDIED SWEET POTATOES

• 6 medium sweet potatoes or yams (2 pounds)
• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 3 tablespoons heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup miniature marshmallows

Heat oven to 350 degrees.

Scrub sweet potatoes, but do not peel. Place potatoes in saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 15-20 minutes, until tender. Drain; cool slightly. Peel off skins. Cut into 1/2-inch slices.

Heat remaining ingredients, except marshmallows, in skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

Transfer to casserole dish and top with marshmallows.

Bake 5-10 minutes or until nicely browned on top. Serves 6.

Approximate nutritional information, per serving: 290 calories, 9 g total fat, 6 g saturated fat, 25 mg cholesterol, 300 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g sugar, 2 g protein.

JALAPENO CORNBREAD

• Cooking spray to grease pan
• 1/4 cup butter, melted
• 1 cup milk, room temperature
• 1 large egg
• 1-1/4 cups yellow, white or blue cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tablespoons honey
• 1 tablespoon baking powder
• 1 large jalapeno, roasted and minced
• 1/2 teaspoon salt

Heat oven to 400 degrees. Spray bottom and sides of an 8-inch square pan with cooking spray.

In large bowl, beat butter, milk and egg with fork or whisk until well mixed. Add remaining ingredients; stir just until flour is moistened (batter will be lumpy).

(Tip: To reduce the spiciness of a jalapeno or other chili: Slice it in half and use a spoon to remove the seeds.)

Pour batter into pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve warm. Serves 12.

Approximate nutritional information, per serving: 200 calories, 5 g total fat, 3 g saturated fat, 30 mg cholesterol, 300 mg sodium, 34 g carbohydrate, 1 g fiber, 13 g sugar, 3 g protein.

SAUSAGE, APPLE AND CRANBERRY STUFFING

• 1 pound pork sausage
• 1 cup chopped onions
• 3/4 cup chopped celery
• 5 teaspoons chopped fresh sage
• 1-1/2 tablespoons chopped fresh rosemary
• 1 fresh sprig thyme
• 1 (14-ounce) bag seasoned bread crumbs
• 1 medium apple, diced
• 1 cup dried cranberries
• 1/3 cup fresh parsley, minced
• 2-1/2 cups chicken stock
• 4 tablespoons unsalted butter, melted

Heat oven to 350 degrees.

In a large skillet, cook sausage and onions over medium heat, stirring and breaking up lumps until evenly browned. Add celery, sage, rosemary and thyme; stir 2 minutes.

In a large bowl, pour sausage mixture over bread crumbs. Mix in apple, dried cranberries and parsley. Drizzle with chicken stock and melted butter; mix lightly. Put in casserole dish; bake 45 minutes. Serves 10.

Approximate nutritional information, per serving: 420 calories, 21 g total fat, 8 g saturated fat, 50 mg cholesterol, 1,400 mg sodium, 43 g carbohydrate, 3 g fiber, 14 g sugar, 13 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.