Good morning! Today we have for you:
Five-ingredient, fiery sweet potatoes
Sweet potatoes, coconut milk, Thai red curry paste, brown sugar, butter (and salt). That’s all you need to make these fiery sweet potatoes, a five-star side from Julia Moskin. You’ll notice I didn’t say “Thanksgiving side.” Yes, these salty-sweet-spicy spuds would be the perfect partner to turkey, but I think that big bird is just one protein option. How about lemongrassy kai yang? Or one-pan pork tenderloin? Oh, or seared sirloin? Did I just plan your not-Thanksgiving Sunday dinner? Featured Recipe Fiery Sweet PotatoesThough if you have earmarked these for the big day, know that you can keep the assembled dish covered in the fridge up to two days before its final, burnish-the-top bake. And there’s plenty more get-ahead goodness where that came from: Here’s our collection of 27 Thanksgiving recipes you can — should — make in advance of Thursday. Turkey Day TrackerAn announcement! Recipe scaling is now available in the New York Times Cooking app. Scroll to the ingredients section of any recipe, and tap the drop-down menu in the upper right hand corner to halve or double the serving size. The ingredients and preparation steps will update accordingly.
I figure that feature might come in handy this weekend for all my Thanksgiving preppers out there. Maybe you need two pie crusts. Or enough cranberry sauce for six people, not 12. Or maybe you’d like to make two loaves of apple bread — one for you, one for your neighbor. I’m going to make a double batch of overnight oats, and I’d encourage you to do the same. If you’re preparing for Thanksgiving dinner, you’ve got a lot of cooking ahead of you, not to mention the slings and arrows of the week (delayed flights, dog ate something weird, air mattress won’t inflate, you know the drill). You deserve — need — a good breakfast, and Genevieve Ko’s healthy, versatile recipe really delivers. I’ve made it more times than I can count, always changing up the milk and sweetener elements, sometimes stirring in some nut butter for extra protein. And two more scale-up contenders: Yewande Komolafe’s spicy peanut and pumpkin soup and Kay Chun’s bean and cheese burritos, both of which freeze beautifully.
And before you go
You can find that, and 60 more instant conversation starters, in Tanya Sichynsky’s compendium of Thanksgiving hot takes. Thanks for reading! For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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