Team Biaggi's Favorite Holiday Recipes

November 19, 2020


Serves 8-10 


  • 3 lbs sweet potatoes, peeled, and cut into cubes 
  • 2 large eggs 
  • ¾ cup finely packed brown sugar - divided 
  • ½ cup (1 stick) butter, melter - divided
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ½ cup orange juice 
  • 1 cup pecan halves 
  • Mini marshmallows 



  • Preheat oven to 375°
  • In a large saucepan over high heat, bring the potatoes, and enough water to cover, to boil. When boiling, reduce the heat, cover, and simmer for about 20 minutes. 
  • Drain 
  • In a large bowl, beat the potatoes with an electric mixer until they are smooth.
  • Beat in the eggs, ¼ cup of brown sugar, ¼ cup of the butter, salt, and cinnamon. 
  • Beginning with ¼ cup orange juice, add to make the mixture moist and fluffy.
  • Put mixture into a 2-3 quart baking dish. Make sure the top layer is smooth. 
  • Arrange the pecan halves over the top. Sprinkle the remaining ½ cup of brown sugar over the pecans, and remaining ¼ cup of melted butter. 
  • Bake 25-30 minutes or until top is bubbly. Add marshmallows at the end and bake until brown.




  • pie crust ingredients (ingredients and recipe found here)
  • 2 lbs of apples
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp kosher salt
  • 1 1/2 tsp fresh lemon juice
  • 2 tbs unsalted butter
  • 3 tbs apricot or quince preserves



  • Follow these directions for a flakey pie crust. Roll out the dough to fit a 9″ or 10″ pie pan. Set aside.
  • Preheat the oven to 425°.
  • Peel the apples. Cut them in half and use a melon baller to scoop out the cores.
  • With the cut side down, cut the apples into 1/8″ slices and place them in a large bowl.
  • Add sugars, cinnamon, nutmeg, salt and lemon juice and use your hands to gently toss and coat the apples.
  • Allow the apples to macerate for 30-40 minutes.
  • Drain the apples through a sieve, reserving the liquid.
  • Simmer the liquid with the 2 tbs of butter until it’s reduced to at least half to thicker consistency.
  • Meanwhile, overlap the slices in the pie shell, starting from the outside edge and spiraling towards the center.
  • Once you’re done, insert apple slices into any gaps with the tip of a knife. The slices should be packed rather tightly in the pie shell.
  • Pour half of the reduced liquid over the apples. Dissolve the preserves to the remaining liquid and keep warm.
  • Cover the pie with foil and steam vents and bake for 30-40 minutes until the apples are tender.
  • Remove the foil and brush the top of the pie for the preserve mixture. Bake for another 10-15 minutes until the crust is golden brown and the pie is bubbling.
  • Allow to cool and serve with a scoop of vanilla ice cream!




  • 1 cup brown & wild rice blend
  • 2 1/4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 large yellow onion , chopped
  • 3 celery stalks , chopped
  • 2 garlic cloves , minced
  • 8 ounces mushrooms , sliced
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple , cored and diced (optional)
  • 1/3 cup dried cranberries (optional)
  • 1/3 cup chopped pecans (optional)



  • Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed. (Alternatively, you can use half the broth and cook the rice blend in the Instant Pot at high pressure for 25 minutes, with a 10 minute natural release.)
  • While the rice is cooking, melt the olive oil in a large deep skillet over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  • Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  • Leftovers can be stored in the fridge in a sealed container for up to 3 days.




  • 2 tbsp tahini, see notes
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 large head of cauliflower 



  • Preheat the oven to 350ºF or 180ºC.
  • Mix all the ingredients in a bowl (except the cauliflower) until well combined.
  • Trim the base of the cauliflower to remove any green leaves and the woody stem.
  • Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. I don’t like my cauliflower super soft, just al dente, so feel free to bake it longer if you want.
  • Remove from the oven and allow to slightly cool before serving. I added some chopped cauliflower on top, but it’s totally optional.
  • Keep leftovers covered in the fridge for up to 4 days.





  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
  • 4 cups vegetable stock (DIY or store-bought)
  • 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn



  • 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
  • 3-4 Tbsp vegan butter
  • Salt and pepper (to taste)



  • Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  • Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
  • While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
  • In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized – about 5 minutes.
  • Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  • In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  • OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
  • Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  • Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
  • Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.