Gotta drive to the next county to find a mom-and-pop bakery to buy cherry and apple pies 'cause Aunt Agnes recognized last year's offerings. "In my day we didn't serve up store-bought pies to family. We made 'em from scratch." Yeah, well, scratch me up some room in an oven that's filled with a twenty-five pound bird and two baking pans of dressing, you old bitty.
Gotta clean the house in what few spare moments you can find so that it looks more like something out of Southern Living and less like something out of Field & Stream. Yeah, good luck with that.
Need an easy-to-do side dish for Thanksgiving? I give you --
Keith's Too Easy Sweet Potato Mash (TA-DA!)
sweet potatoes (How many? As many as you want.)
1 quart plain yogurt
Microwave the sweet potatoes until they are soft. Don't even have to peel 'em. Cook 'em in their jackets. Let 'em cool for 10 minutes after pulling 'em out of the microwave. Scoop the insides into a bowl or pan or something (it's Thanksgiving and every pot, pan, and cup is in use). Add an equal amount of plain yogurt. Plain. Not the parfait with the fruit on the bottom or that blended mess. Plain. Mash the mixture with a potato masher. Me? I use a potato ricer. Hint: twist as you mash.
Add salt and pepper to taste, but go easy on the salt. One pinch, maybe two if you do a big batch, goes a long way. You should not taste the salt. It acts as an aromatic to enhance the flavors already there. Fresh cracked pepper works surprisingly well with the sweet potatoes and yogurt.
I have not tried it, but I think a jalapeño, seeded and minced fine, would add a pleasant kick to KTESPM.