The turkey may be the centerpiece, but a Thanksgiving dinner isn’t complete without a bevy of sides.

Our first recipe is an aromatic twist on a traditional side. The second recipe is a salad with bold flavors that will stand up to a hearty Thanksgiving spread.

HERB CRUSTED SWEET POTATOES

Start to finish: 45 minutes; servings: 8

4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices

Salt and ground black pepper

1 cup panko breadcrumbs

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1/4 cup (1/2 stick) butter, melted

Heat the oven to 350 F. Coat a large casserole dish or a 9-by-13-inch baking pan with cooking spray.

Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 teaspoons of salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread them in an even layer in the prepared casserole dish or baking pan.

In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, the panko, thyme, rosemary and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.

Nutrition per serving: 260 calories; 50 calories from fat (19 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 47 g carbohydrate; 7 g fiber; 12 g sugar; 4 g protein; 380 mg sodium.

ARUGULA PEAR SALAD WITH POMEGRANATE VINAIGRETTE AND GOAT CHEESE

Start to finish: 15 minutes; servings: 10

1 tablespoon butter

1/2 teaspoon ground cinnamon

3 large pears, cored and sliced

1/2 cup dried cranberries

1/2 cup sliced dried apricots

1/2 cup pomegranate juice

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pinch of ground allspice

1/4 cup olive oil

10-ounce container baby arugula

4 ounces soft goat cheese, crumbled

In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.

In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese. Serve the vinaigrette on the side.

Nutrition per serving: 190 calories; 90 calories from fat (47 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein; 180 mg sodium.