These thrifty Thanksgiving sides prove that delicious doesn’t have to mean expensive. With simple ingredients, budget-friendly swaps, and lots of hands-on steps, they’re perfect for classrooms, family tables, or any gathering where you want to celebrate the season with ease. Each recipe invites kids to practice real kitchen skills—like roasting, seasoning, and making the most of every ingredient (yes, even beet tops!). Whether your crew loves a little heat or prefers something cozy and comforting, these dishes bring big flavor without the fuss. Let us know if you try this at home + tag us @sylviacenter!
Serves: 6
Prep Time: 40 mins total for both recipes
Notes: gluten-free
Hot and Spicy Sweet Potatoes
2 large sweet potatoes
2 Tbsp olive oil
2 Tbsp fresh thyme, leaves picked
1 jalapeño, seeded and finely chopped
Kosher salt and black pepper to taste
Recipe Method
- Preheat the oven to 425°.
- Peel the sweet potatoes and cut into 1-inch rounds. Lay each potato, slices fanned out together, on a large sheet of foil.
- Drizzle each potato with the olive oil, thyme leaves, and about half the jalapeño. Season with salt and pepper, and using your hands, massage the oil and spices into each slice until shiny and well-coated. Replace the slices in their original positions and lay a spring of thyme across the top of each. Sprinkle with the remaining chili. Wrap the foil securely around the potatoes to make two parcels.
- Put the foil parcels into the hot oven, and cook for around 40 mins until the potatoes are buttery and softened (unwrap and test with the point of a knife to check for readiness).
| Recipe Ingredients | Substitutions |
| Fresh thyme | Dried thyme (for 1 Tbsp fresh herbs, use 1 tsp dry herbs. |
| Jalapeño | Habanero/habanada for milder version. For habanero, use half the amount listed. |
| Recipe Notes |
| Be careful when massaging the chili into the potatoes: make sure kids wear gloves while doing this, and wash their hands after. |
Beet Tops
14 oz beet leaves and stalks, well washed, roughly chopped (approx 4–6 cups)
1 Tbsp butter
2 cloves garlic, minced
Bunch dill, stalks and fronds separated, roughly chopped
2 Tbsp heavy cream
Kosher salt and ground black pepper, to taste
Recipe Method
- Bring a large pot of well-salted water to a boil over high heat. Blanche the beet leaves and stalks for 1 min, then immediately drain. Rinse under cold running water, then drain.
- To a large skillet over medium-low heat, add the butter. Add the drained beet leaves and stalks, and cover with a lid. Cook for 3 mins, then remove the lid and stir well. When the leaves start to wilt, stir in the garlic and chopped dill stalks and cook for another 3 mins.
- Add the cream and chopped dill fronds, and season with salt and black pepper. Serve immediately.
| Recipe Ingredients | Substitutions |
| Butter | Canola oil |
| Dill | Parsley, chives, scallions |
| Recipe Notes |
| Beet tops and stems are often seen as waste products and discarded. They are, however, delicious and are similar in flavor to chard. If your beet tops are looking a little wilted and sad, simply submerge them in ice water for a few mins to perk up. |
