This post is sponsored by Fetzer Wines. Thank you for supporting the awesome brands that help make this blog possible.

Thanksgiving is just around the corner. I feel like this holiday season has literally snuck up on us. Like, wasn’t it just Halloween? And now, here we are ready to baste that turkey and bake those pies.

This Friday, my son is having his friends over for a Friendsgiving, so technically I need to be a head of the Thanksgiving game. I’ve had a few of you message me asking for some recipe ideas for Friendsgiving. I think Friendsgiving is a great chance to play a little with the Thanksgiving “classics”. You can be a little more adventurous with Friendsgiving.

I’m a huge sweet potato fan, but I’ve never been able to get behind the overly sweet, marshmallow topped versions. Chevre (goat cheese) is a much more sophisticated take on the marshmallow, don’t you think? It’s still creamy, but instead of being sugar-loaded, it’s tart and adds a nice contrast to the smooth mellow sweet potatoes.

I partnered with Fetzer Wines to create some twists on Thanksgiving classic side dishes. Their Shaly Loam Gewurztraminer pairs perfectly with turkey, so this was a really fun challenge to take on.

This Chevre + Sage Sweet Potato Bake is really very easy to make. And the best part – you can totally make this ahead and just have is ready to pop in the oven about an hour before you eat. Any dish that can be prepared ahead when you are juggling all the components of making a huge meal, is a WIN in my books.

Chevre + Sage Sweet Potato Bake

• 4-5 sweet potatoes, peeled and sliced very thin
• 1/2 cup butter
• 2 tbsp. fresh sage, chopped (plus more for garnish)
• 1 tsp. course sea salt
• 1/4 black pepper
• 1/4 cup maple syrup
• 1/2 cup heavy cream
• 1/4 cup dried cranberries
• 1/4 cup pepitas
• 1/2 cup Chevre (goat cheese)

Start by peeling and slicing the sweet potatoes. A mandoline slicer can be very helpful, but you can also just slice with a knife as well. Stack the sliced sweet potatoes in a glass or ceramic baking dish. They can be packed in very tightly. 

In a small sauce pan, melt the butter and add the chopped sage, salt, pepper, and maple syrup. Pour the butter mixture over the sweet potatoes. Cover with foil and bake for about 40 mins at 350 F. Remove and stick a fork in the sweet potatoes to make sure they are tender and fully cooked. Remove the foil and pour the heavy cream all over the sweet potatoes and then top with the goat cheese, dried cranberries, and a couple more fresh sage leaves. Return to the oven and bake for another 12-15 mins or until the goat cheese is creamy and melted.

So, are you a fan of the classic mashmallowy sweet potato dish, or would you be willing to be a little adventurous this year and try something new?

Come back to the blog later this week for more recipes! I have a fun fresh brussel sprout salad and some buttery, herby biscuits.