Looking for a tasty item to share at your Thanksgiving feast?

Read below for some of the Sky players favorite holiday recipes!

Sweet Potato Pie

Ingredients:

1/3 cup butter, softened
cup sugar
2 eggs (beaten)
cup evaporated milk
2 cups sweet potatoes (mashed)
1 tsp vanilla extract
tsp ground cinnamon
tsp ground nutmeg
tsp salt
1 unbaked pastry shell

Directions:

1. In a bowl mix together the cream butter and sugar
2. Mix in eggs
3. Mix in milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt
4. Pour the mix into the pie shell
5. Bake at 425 for 15 minutes
6. Reduce heat to 350 and bake 35-40 more minutes
7. Let the pie cool and then store it in the refrigerator

Moms Honey Glazed Pineapple Ham

Ingredients:
1 fully cooked smoked ham (5 lb)
1 cup packed brown sugar
1 tbsp cornstarch
tsp salt
1 (8 oz) can crushed pineapple (undrained)
cup honey
1 tsp prepared mustard

Directions:

1. Bake ham in roasting pan at 350 for 1 hours (90 minutes).
2. In small saucepan, mix together brown sugar, cornstarch and salt
3. Mix in pineapple, honey and mustard.
4. Cook over medium heat, stir constantly until mixture thickens and boils
5. Boil and stir for 1 minute
6. Spread the sauce over the ham and bake 30 minutes, baste one or two times while the ham is cooking
7. Before serving, spread sauce over ham again

Pumpkin Pancakes

Ingredients:

2 eggs
1 cups buttermilk
4 tbsp melted butter
3 tbsp canned pumpkin
cup granulated sugar
tsp salt
1 cups all-purpose flour
tsp baking powder
tsp baking soda
tsp cinnamon
tsp pumpkin pie spice

Directions:

1. Coat pan with oil cooking spray and preheat over medium heat.
2. Mix eggs, buttermilk, butter, pumpkin, sugar, and salt into a large bowl (electric blender works best)
3. Combine the rest of the ingredients in a smaller bowl. Add contents from the smaller bowl to the larger bowl and blend with mixer until batter is smooth
4. Pour batter in cup portions (or more if you want larger pancakes) into the pan.
5. Flip pancakes and cook other side for same amount of time or until they become dark brown

Baked Macaroni and Cheese

Ingredients:

pound elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
cup yellow onion (finely diced)
1 bay leaf
tsp paprika
1 large egg
12 oz sharp cheddar (shredded)
1 tsp kosher salt
Fresh black pepper

Topping:

3 tbsp butter
1 cup panko bread crumbs

Directions:

1. Preheat oven to 350F
2. Cook pasta in large pot of boiling, salted water until it is soft but still a little firm
3. While pasta is cooking, in a separate pot, melt the butter. Mix in flour and mustard and stir for about 5 minutes or until it is free of lumps
4. Stir in the milk, onion, bay leaf, and paprika then simmer for 10 minutes and remove bay leaf
5. Temper in the eggs to the mixture. Stir in of the cheese and season with salt and pepper.
6. Combine the macaroni into the mixture and pour into a 2-quart casserole dish. Top it with the remaining cheese
7. Melt butter in a small pan and coat with bread crumbs. Top the macaroni with the bread crumbs and bake for 30 minutes
8. Remove from oven and let it sit for 5 minutes before serving

Sweet Potato Casserole

Ingredients:

2 lbs sweet potatoes (about 3 large, scrubbed)
2 large eggs (lightly beaten)
3 tbsp unsalted butter (melted)
2 tbsp packed dark brown sugar
1 tsp kosher salt
tsp ground cinnamon
tsp ground ginger
Freshly grated nutmeg
Freshly ground black pepper
cup coarsely chopped pecans

Directions:

1. Preheat oven to 400F
2. Place sweet potatoes on baking sheet and poke each one 2 or 3 times with fork
3. Bake 40-45 minutes or until tender. Set aside to cool
4. Reduce heat to 350F
5. Scoop sweet potatoes out of their skins and into a medium bowl (throw out the skins) and mash until smooth
6. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and the pepper to the bowl with the sweet potatoes and whisk until mixture is smooth
7. Butter an 8x8 inch casserole pan and pour the sweet potato mixture into the pan and sprinkle pecans on top
8. Bake for 30 minutes until potatoes are puffy