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Let’s Start Thanksgiving

by Tom Fleming



8 large sweet potatoes

1 TBSP zested fresh ginger

1 TBSP ground cinnamon

1 tsp. ground nutmeg

1/4 cup melted butter

1/4 cup maple syrup

Salt and pepper to taste


Wash and peel sweet potatoes. Cut sweet potatoes into wedges (six per potato) and reserve.

In separate bowl combine syrup and melted butter. Add in spices and mix. Pour on top of sweet potatoes and toss. Season to taste with salt and pepper.

Lay potatoes in a baking dish and roast in oven at 350° until tender, approximately 30 – 45 minutes



5 lb. Idaho potatoes

1/4 lb. unsalted butter

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese

Heavy cream

Salt and pepper to taste


Wash and peel potatoes. Cut into large chucks and place in large pot with cold water. Cook over high heat until tender.

While potatoes are cooking, heat butter, olive oil and cream in small pot. Strain potatoes when tender. Mash potatoes with cream mixture. Add Parmesan cheese and season with salt and pepper.

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