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Thanksgiving Sides with the Foodie School


CHARLOTTE, N.C. – Improve your Thanksgiving sides with a lesson from the owner of The Foodie School, Mara Norris!

Today, we’re whipping up Brussels Sprouts with Sherry Cream and Maple Bourbon Sweet Potatoes with a Walnut Crust.

Check out the recipes below – and a link to sign up for classes at The Foodie School right here.

Brussels Sprouts with Sherry Cream (serves 4)


· 1 tablespoon salt

· 1 pound Brussels sprouts, trimmed and halved lengthwise

· 2 tablespoons olive oil

· 4 slices bacon, cut into lardon

· 1 shallot, minced

· 7 Shitake mushrooms, sliced

· 1 clove garlic

· ½ cup sherry

· ½ cup heavy cream


1. Preheat oven to 450°F.

2. Add the Brussels sprouts to the sheet pan. Drizzle with oil and sprinkle with salt and pepper.

3. Place sheet pan in the oven and roast for 15 minutes or until they are starting to brown around the edges and the sprouts are fork tender.

4. Remove from oven and add to the pan with the cream sauce. Taste and adjust seasoning. Serve hot.

5. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until just brown around the edges, about 5 to 8 minutes. Reduce heat to medium and stir in the shallot and mushrooms. Cook until shallots are translucent, about 5 more minutes. Sprinkle in the garlic and cook until just fragrant. Add the sherry and reduce to a syrupy consistency. Add cream and stir to combine. Bring mixture to a boil and reduce by half or until mixture will coat the back of a spoon.

Maple Bourbon Sweet Potatoes with a Walnut Crust (serves 8)


· 6 pounds sweet potatoes

· 1 lemon, zested and juiced

· 3 tablespoons pure maple syrup

· 2 tablespoons light brown sugar

· 3 tablespoons bourbon

· 8 tablespoons butter, at room temperature

· 1 1/2 teaspoons salt

· 1 teaspoon pepper


1. Preheat the oven to 375 degrees F.

2. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a food processor. Add in the lemon zest and juice, maple syrup, butter, bourbon, brown sugar, salt, and pepper. . Process until smooth

3. Transfer to a 13 by 9-inch oven-safe casserole dish and top with crumb topping. (Recipe can be made to this point up to 2 days before, refrigerated.)

Walnut Crumb Topping Ingredients

· 1/2 cup all-purpose flour

· 1/4 cup packed light brown sugar

· 1 teaspoon salt

· 1/2 teaspoon ground white pepper

· 1 Sprig Fresh thyme, leaves removed from stem and minced

· 1/2 cup chopped walnut

· 5 tablespoons butter, chilled and cut into bits


1. Mix the flour, brown sugar, salt, pepper, thyme and walnuts together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

2. Bake casserole for 25-30 minutes until warmed through and walnut topping is golden brown. Serve warm.


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