Thanksgiving is a day when you get together with your family. Why not carry with you an appetizing finger food if you are invited for a Thanksgiving lunch or dinner. Here are a few recipes of finger food of Thanksgiving.
Sweet Potato wrapped in bacon
Sweetness of the sweet potato and the crisp salty pieces of bacon would make an amazing finger food.
- Sweet potatoes – 3 large cut into wedges
- Chili powder -2 tsp
- Bacon – 1 slice per wedge
- BBQ sauce
Preheat oven at 400 degrees F. set a tray over the baking grill to catch the bacon grease.
Wrap each wedge with a slice of bacon. Season the wedges with chili powder. you can also use pepper instead of chili powder.
Bake for 30 to 35 minutes until sweet potato is tender and bacon has turned crispy.
Serve it with mayo dip or hot sauces.
Crispy Brussels Sprouts
- Brussel Sprouts – 1 lb
- Olive oil, preferably extra-virgin – 2 tbsp.
- Black pepper as per taste
- Parmesan cheese grated – 1/4 cup
Preheat oven to 400 degree F
Cut off the stem and remove the tough outer leaves of the Brussels sprout. Pick off as many tender leaves as possible from the bud.
Place the leaves in a large bowl. Drizzle olive oil and toss until all the leaves are well coated.
Season with salt and pepper.
Spread them evenly on a baking tray. Sprinkle the parmesan cheese and bake for 10-12 minutes.
The Brussels sprouts will turn crispy and would have darkened. They will remain crispy even when they cool.
Sprinkle more Parmesan before serving.
Stacked Potato Gratin
- Thinly sliced russet potatoes – 2 pounds
- whole milk – 1 1/2 cup
- Garlic powder -3 tsp
- Thyme chopped – 2 tsp
- Ground black pepper – 1/2 tsp
- Kosher salt – 1 tsp
- Nutmeg – 1/4 tsp
- Finely grated Parmesan – 1/2 cup
- Gruyere shredded – 1/2 cup
- Bacon – 2 slices fried and crumbled
Preheat oven to 400-degree F. Grease the muffin tin with cooking spray
Toss the potatoes in milk, garlic powder, thyme, salt, pepper and Parmesan. Divide the potatoes so as to create 12 potato stacks.
Cover with foil and bake for 40 minutes until tender.
Remove the foil and top each potato stack with bacon and Gruyere. Bake until cheese is melted and the sides of the potato slices turn golden.
Garnish with parsley and allow it to cool for 10 minutes before serving.