Sweet Potatoes With Pecans and Maple Brown Butter Caramel

To make the potatoes, wash outside of potatoes and pat dry with paper towels. Rub with salt and wrap in heavy-duty aluminum foil. Place on a baking sheet and cook until fork tender, about 45 minutes. Remove from oven and allow to cool. Unwrap potatoes and cut in half. Carefully remove flesh from skin and place in a bowl and mash.

To make the caramel, in a large saucepan over medium-low heat, add butter and cook until butter turns golden brown and light brown sediment forms on bottom. Whisk in sugar and buttermilk. Increase heat to medium. Whisk together until sugar dissolves. When butter mixture starts to boil, slowly whisk in baking soda, maple, and vanilla. The mixture will bubble up. Remove 1 1/4 cups syrup and place remainder in airtight container for later use.

To assemble, combine sweet potato flesh, cream, caramel, salt, and allspice. Transfer to an ovenproof serving dish and top with pecans and remaining syrup. Place in oven until reheated, 20-25 minutes.

Cornbread-Sausage Stuffing

To make the cornbread, preheat oven to 400°. Place a 9” cast-iron skillet and heavy 2-quart baking dish or 2 (9”-square) baking pans in oven to heat.

In a bowl, add cornmeal, sift in flour, salt, baking powder, baking soda, and paprika. Stir to combine. In another bowl, add eggs, yogurt, milk, and honey. Add wet to dry ingredients and stir until just combined.

Carefully remove pans from oven and add 2 tablespoon butter to each pan. Swirl pans so that butter melts quickly. Divide batter between hot pans and place in oven. Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let cool. Turn out cornbread, cut into cubes, and place on rimmed baking sheets to dry out overnight.

Preheat the oven to 325°. Butter a 9”x13” baking dish.

To make the stuffing, in a large, nonstick frying pan over medium-high heat, add oil. Add onion and cook, stirring often, until it begins to soften, about 3 minutes. Add celery and cook until it begins to soften, about 5 minutes. Add garlic and stir until fragrant, 30 seconds. Add sausage, season with salt and pepper, and cook, breaking up sausage as it cooks, until no longer pink, about 5 minutes.

Transfer to a large bowl, and add remaining ingredients, including broken up dried cornbread cubes. Combine and season with salt and pepper. Add milk, butter, and eggs and stir to combine. Transfer to baking dish, cover with aluminum foil, and cook until heated through, 30-45 minutes.

Winter Squash and Wild Rice

Preheat oven to 375.°

In a large pot over high heat, add wild rice, broth, and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low and simmer until rice is soft and chewy, about 45 minutes. Drain excess liquid with a strainer.

Liberally toss squash with oil, salt, and pepper. Pour onto a rimmed baking sheet and cook until fork tender, 30-40 minutes.

Meanwhile, in a large pot over medium-high heat, add 3 tablespoons oil. Add onion and celery and cook until vegetables are tender, about 5 minutes. Add garlic, sage, rosemary, and thyme and cook, stirring frequently, for 2 minutes. Add Worcestershire and soy sauce and stir. Turn heat off and add remaining ingredients, stirring to combine. Place in a large bowl with wild rice and squash. Toss together and serve hot or at room temperature.