Thanksgiving is only a few weeks away, and prep is in full force around here at One Potato! This week, our co-founder Catherine McCord headed over to our Instagram to answer customer-submitted questions about Thanksgiving prep, coordination, and recipes.
Watch the video HERE, read a few of Catherine’s answers below, and keep swiping for an exclusive recipe, Sweet Potatoes in Orange Cups.
What size turkey is best for 10 people?
It depends on if you want leftovers or not! Go with 16-18 lbs to make sure you have plenty of leftovers.
How do you prevent soggy pie crust?
You want to make sure you pre-bake your pie crust! This helps the pie cook more evenly and prevents the filling from penetrating the crust.
Put parchment paper on top of the crust, add dry beans or pie weights, and cook it for 12-15 minutes. Remove the parchment and beans or pie weights and add the filling.
My favorite pie is a maple pumpkin pie that is SO easy!
What’s the best gravy recipe?
First of all: never throw away your drippings! They are magic for making gravy. I pour my turkey pan into a gravy separator to get rid of the oil but save the good bits.
Heres’s the gravy recipe I use – it’s way easier than it looks!
Thanksgiving looks so different this year and we’re hoping to make it special for a small group. What do you recommend?
Pick three recipes that you all love and make those! Most recipes are really easy to half or quarter. Instead of a full turkey, make a turkey breast which cooks much faster.
My favorite recipe that’s easy to make for a small gathering is sweet potatoes in orange cups. Read on for that recipe!
Sweet Potatoes in Orange Cups
These Sweet Potatoes in Orange Cups are one of the most kid and adult-friendly holiday sides you can make! They only take minutes to prepare, and they made quite a visual and edible impact on the kids and adults alike.
Sweet Potatoes in Orange Cups
- 2 lbs sweet potatoes (you want to use potatoes that are really orange, also known as yams)
- 2 tbsp butter
- 1 tbsp brown sugar or maple syrup
- 1/2 cup evaporated milk
- 1/2 tsp kosher or sea salt
- 3 small navel oranges
- mini marshmallows, for topping
- Preheat the oven to 400 degrees.
- Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a sheet tray in the oven and bake for 1 hour.
- Let yams cool for several minutes, cut in half and scoop out the fluffy insides (I love eating the high fiber skin as a snack).
- Mash the yams with butter, maple syrup, evaporated milk and salt until creamy and fluffy.
- Cut the oranges in half and slice a very thin disk from the bottom so they rest flat. The skins are actually going to be the “bowls”.
- With a pairing knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack.
- Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows. Note:you can cover and refrigerate these overnight.
- Preheat oven to 350 degrees.
- Place on a sheet tray and bake for 20-25 minutes.