The Classics… BUT BETTER!

Give this year’s Thanksgiving side dishes a few extra-special touches

Lemon-Herb Dinner Rolls

A quick dip in butter and lemon gives store-bought rolls homemade flavor.

Preheat oven to 425°F and line a large baking sheet with foil. In a small bowl, whisk together 6 Tbsp melted butter and 2 Tbsp

lemon juice. Dip tops of 1 dozen brown-and-serve dinner rolls, one at a time, into the butter mixture and place on baking sheet. Sprinkle with dried rosemary or dill. Bake 8 to 10 minutes, until golden brown. Makes 1 dozen Per serving: 180 cal, 7g fat, 15mg chol, 4g prot, 24g carbs, 1g fiber, 300mg sodium

Recipe by Liz Pearson

Sweet Potatoes in Orange Cups

Sweet potato casserole gets a single-serve makeover and a zingy pop of citrus.

2 lbs sweet potatoes

2 Tbsp butter

1 Tbsp brown sugar or maple syrup

½ cup evaporated milk

½ tsp salt

3 navel oranges

2 cups mini marshmallows

1. Preheat oven to 400°F. Pierce sweet potatoes several times with a fork or knife. Place on a foillined baking sheet and bake 1 hour.

2. Let sweet potatoes cool several minutes, cut in half and scoop out insides into a large bowl. Mash with butter, brown sugar, evaporated milk and salt until creamy and fluffy.

3. Cut oranges in half and slice a very thin disk from bottoms so they rest flat.

4. Preheat oven to 350°F. Using a paring knife, cut around the inside rim of the orange, removing the orange sections and pulp. Discard juice, pulp and seeds, leaving just the hollowed-out peel.

5. Fill each orange cup with ¼ cup of sweet potato mixture and top with mini marshmallows. Place on a sheet tray and bake for 20 to 25 minutes, until marshmallows are slightly browned. Serves 6

Per serving: 255 cal, 5g fat, 16mg chol, 5g prot, 49g carbs, 22g sugar, 5g fiber, 284mg sodium

Recipe courtesy of Catherine McCord, founder of Weelicious