Join “Jayni’s Kitchen” this week for “A Contemporary Twist to the Traditional Dinner.””

Host Jayni Carey will prepare dishes for Thanksgiving dinner, including the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Deluxe Sweet Potatoes
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2 pounds sweet potatoes

2 tablespoons butter, softened

3 tablespoons cream cheese, softened

2 tablespoons sour cream

salt & white pepper, to taste

1 tablespoon butter

2 tablespoons maple syrup

2 tablespoons walnuts, coarsely chopped

Wash the sweet potatoes and pat dry with paper towels. Place them on a baking sheet and bake in a 400 degree oven for 50 to 60 minutes, or until tender. Cool briefly; peel while still very warm. Place the potatoes in a large mixing bowl and mash them with a potato masher. Using an electric mixer, blend in the butter, cream cheese, and sour cream. Beat until light and fluffy. Blend in salt and white pepper, to taste.

Butter an 9-inch baking dish and add the potato mixture. Using the back of a large spoon, smooth the potatoes evenly in pan. Cover and refrigerate for at least 8 hours or overnight.

Dot the sweet potatoes with 1 tablespoon of butter and bake in a 350 degree oven for 20 to 25 minutes, until heated throughout. Drizzle maple syrup over top, sprinkle with walnuts and bake for 10 minutes more. Serves 8 to 10.

Broccoli with Lemon Butter

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1 pound broccoli tops, rinsed

1/4 cup butter

lemon juice, to taste

salt, to taste

Break or cut the broccoli tops into bite-size pieces. Bring a large pot of water to a boil. Add the broccoli and cook until tender-crisp, 2 to 3 minutes. Drain the broccoli and immediately plunge it into a bowl of ice water to cool. Drain well, place in a covered container and store in the refrigerator until ready to serve. To serve, heat the butter in a large saucepan over low heat, add the broccoli and turn to coat and heat throughout. Sprinkle with lemon juice and salt to taste. Serves 8.