Reader Recipes: Thanksgiving sides


The traditional Thanksgiving dinner is not to be tinkered with. Still, there’s always room for one more delish side. Perhaps one of our reader’s dishes will become a treasured holiday hit at your home!

Pineapple Sweet Potatoes. Photo by Jennifer Christman Cia

Pineapple Sweet Potatoes
  • 1 (20-ounce) can pineapple chunks in juice
  • 1 1/2 pounds sweet potatoes, peeled, cut into chunks
  • 1/4-1/2 cup brown sugar, packed
  • 3 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/3 cup raisins (optional)

Heat oven to 375. Grease a 9×9 pan or 2-quart shallow dish, and set aside.

Drain pineapple, reserving 1/4 cup juice. Combine pineapple juice, sweet potatoes, brown sugar, butter, cinnamon and raisins in prepared pan. Cover and bake for 35 minutes. Stir in pineapple, and bake uncovered for 5 more minutes.

Note: Fresh pineapple can be substituted.

Anita Rogers, Conway (mother of Arkansas Living Graphic Designer Dixie Rogers)

Green Beans Almondine
  • Cooking spray
  • 6 (14.5-ounce) cans whole green beans, drained
  • 12 slices bacon
  • 7 tablespoons vinegar
  • 5 tablespoons brown sugar
  • 2 ounces slivered almonds
  • Heat oven to 350. Coat 13×9 dish with cooking spray; add green beans, and set aside.

Reserving bacon grease in skillet, fry bacon until crisp, and allow to rest on paper-towel-lined plate before crumbling. Into skillet of hot, reserved bacon grease, stir in vinegar and brown sugar. Add bacon crumbles and almonds to green beans. Pour bacon grease mixture evenly on green beans.

Bake for one hour, stirring every 15 minutes.

Note: This recipe was given to me by my sister, who brings this to gatherings.

Gina Smith, Paragould

Pat’s Shoepeg Corn
  • 3 (11-ounce) cans white shoepeg corn, drained
  • 1 (8-ounce) package cream cheese, cubed
  • 1 stick butter, sliced

Heat oven to 350.

Combine all ingredients in a casserole dish.
Heat until cooked through, about 20-25 minutes.

Opal Noble, Ward