Easy Sweet Potato Casserole

Easy Sweet Potato Casserole has become a family favorite of ours. My family begs me to make this dish every Thanksgiving. So today, I’m sharing these easy fall dish that is sure to be a crowd pleaser.

Easy Sweet potato casserole

When I was a child, both my grandmother and my mother always made candied yams for Thanksgiving. Candied yams is a traditional thanksgiving dish. First, they used canned yams. I don’t mean to offend if you use canned vegetables. I actually love to can food. But the yams always seemed mushy and soggy. Candied yams then top them with marshmallows, cherries, even pineapple. It was never a favorite of mine. I just didn’t care for the combination. So for years, when people passed them to me, I passed them right along.

Fast forward to my twenties. I can recall watching a morning program where Martha Stewart was a guest and was sharing her version of sweet potato casserole. Oh my, this dish looked divine and I’ll never forget what she said. She said it tasted like sweet potato pie without the crust. Now that I had to try. (I dare say, it is better because of the praline topping). So that day I headed to the store for my first try of sweet potato casserole. It was a huge hit at Thanksgiving. To this day, my family will pass over the pies to have the sweet potato casserole. I often get asked to bring it to Fall parties. Trust me, it’s delicious! What really makes this superb is the praline topping.

Making Sweet Potato Casserole

Over the years, I’ve tweaked Martha’s recipe based on my own experience. I’ve also been influenced by other versions. You will need a nice deep casserole dish. I personally love baking it in stoneware because it is so easy to go from oven to table. I also highly recommend using raw, fresh sweet potatoes. You can cook them any way you like (bake or boil). However, I have found that boiling them makes them much easier to mash because they are very tender. Baking also takes much more cook time.

Now, if you want to save yourself some time in the kitchen or want to save some real estate on your stove on Thanksgiving Day, you can always cook the potatoes the day before and store in the fridge. Then you can take them out when you are ready for them and create your casserole. I’ve been asked if you can prep the whole casserole the day before. Yes, you can. However, you’ll need to make sure you put it in a metal pan instead of glass or stoneware. Putting an ice-cold dish in a piping hot oven can cause the glass to shatter. Also, you may need to increase the cook time to an hour if your casserole is refrigerator cold.

Sweet Potato Casserole

One of my favorite kitchen tools I’ve ever come across is this brown sugar keeper. If you haven’t discovered this, you don’t know what you are missing. It contains a terra-cotta disk that keeps your brown sugar soft and fresh. And it isn’t just for brown sugar! They also sell little terra-cotta discs that keep lots of things soft and fresh. Things like cookies, baked goods, marshmallows, baker’s coconut and granulated sugar. Anything that you want to keep soft. Best of all you can use them forever. Just wash them with soap water whenever you want to put it in a different food container.

Brown sugar

How To Make Sweet Potato Casserole

You will need about 3-4 lbs of sweet potatoes. It is up to you if you want to peel before or after boiling. I prefer to peel after so they aren’t too waterlogged. Once peeled, transfer the potatoes to a large bowl. Mash your sweet potato with a potato masher. I typically don’t mind lumps in mashed potatoes, but for this recipe, I recommend working out as much of the lumps as you can. In a separate small bowl, beat your eggs, then add them to your potato mixture. Then you will add your pumpkin pie spice, vanilla, milk, sugar, salt, pumpkin pie spice, butter, and mix well. You will then pour the mixture into an ungreased casserole dish.

In a separate bowl, you will create a sugary praline topping. You will mix brown sugar, butter, flour, and pecans until it resembles a coarse mixture. The sprinkle atop the potato filling. You’ll bake it in the oven uncovered for about 45 mins. If you love this recipe, you should try another Fall favorite of mine Slowcooker Pumpkin Spice Latte. I make it every Thanksgiving as well! Your friends will ask you for that recipe also.

Easy sweet potato casserole

Easy Sweet Potato Casserole

Sweet potato casserole is a lot like sweet potato pie without the crust. This delicious sweet potato dish with praline topping is sure to be a crowd pleaser.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Deep casserole dish
  • potato masher

Ingredients
  

  • 4 Large Sweet potatoes peeled, cut into large chunks
  • ½ Cup Milk
  • 2 Large Eggs Slightly beaten
  • ½ Cup Brown Sugar packed
  • ½ tsp Kosher salt
  • ½ Stick Unsalted butter (4 tablespoons), melted
  • 2 Tsp Vanilla extract
  • 1 Tsp Pumpkin Pie Spice

For the Topping

  • ½ Cup All-Purpose Flour
  • ½ Cup Brown Sugar Packed
  • ½ Stick Unsalted Butter melted
  • ¼ Tsp Kosher Salt
  • ¾ Cup Pecans Chopped
  • 1 tsp cinnamon ground

Instructions
 

  • Preheat oven to 350°
  • In a large stockpot, add peeled, cubed sweet potatoes with a pinch of salt into boiling water. Bring boil to high heat and then reduce heat and cook until potatoes are very tender (about 20 mins).
  • Drain potatoes in colander and transfer to a large mixing bowl.
  • Smash potatoes using a potato masher.
  • In a small bowl, slightly beat eggs then add to the potato mash.
  • Add milk, brown sugar, pumpkin pie spice, salt, melted butter, vanilla into the bowl with potato and egg mixture. Stir ingredients well until fully combined.
  • Transfer to an ungreased baking dish. Spread the mixture out so that it is even across the dish.
  • In a small bowl combine the ingredients for the topping – brown sugar, pecans, all-purpose flour, butter, salt, and cinnamon. Mix until it resembles coarse crumbs.
  • Sprinkle topping over the pumpkin mixture.
  • Place into the oven uncovered. Bake at 350° for 45 minutes.
Keyword casserole, casserole recipes, chocolate dessert, fall, praline, side dish, sweet potato, thanksgiving

Storing and Leftovers

If you have any leftovers you can store them in an air tight container for three to four days. Leftovers are easily warmed up in the microwave or in the oven.

Friends, thank you so much for joining me today. I know that 2020 has been an exceptionally hard year. But I encourage you to make the best of it. FaceTime or Zoom with family and friends. Write some gratitude lists as a family. Focus on what is going right instead of all the things that wrong this year. There are always reasons to be grateful. Until next time friends. Have a safe and blessed Thanksgiving.

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Broccoli Slaw

This yummy blend of shredded broccoli, carrots and red cabbage is a new take on an old favorite. Learn how to make zesty, crunchy, Broccoli Slaw.

Broccoli Slaw

This post, Broccoli Slaw, may contain affiliate links. Should you make a purchase through one of the links I provide, a may receive a small percentage at no cost to you. I only link to things I love.

Yummy coleslaw! Who doesn’t love it? Well… me! Yup, you read that right. I was never a huge fan of it. As I’ve grown older, I certainly like it more than I used to.

But it’s a staple in the summer. You’ll find it at every BBQ and summer picnic or potluck. I don’t know if it’s regional, but here in the South, you’ll also find it often paired with fried catfish and other seafood.

Broccoli Slaw Ingredients

The Slaw

I’m a cheater! It’s true. I cheat a little with this recipe. My local store already has the basic broccoli slaw starter. It comes in a 14 oz bag and all you have to do is mix in your dressing. If you aren’t as lucky as me you’ll have to shred the raw broccoli, carrots and red cabbage.

That being said, I make my own dressing and it’s super easy. Honestly, I can’t believe they actually sell bottled coleslaw dressing. Because this whole salad takes less than five minutes to whip up if you already have the vegetables shredded.

The Dressing

Traditionally, coleslaw dressing is made up of white vinegar, lemon juice and granulated sugar mixed with mayonnaise . I hate vinegar, with balsamic as the exception. So I did a slightly different take. After all, I’m Hispanic, so I tend to cook with lime juice. That’s what makes this recipe different. I mix fresh cilantro with lime juice. I cut the sugar down by half the amount so it is more zesty than sweet. Then I add mayo and stir to a perfect creaminess!

Broccoli Slaw

Try this new take on an old favorite. This new recipe substitutes cabbage for broccoli and adds zesty lime juice and fresh cilantro.
Course Salad
Servings 4

Ingredients
  

  • 1/4 Cup Lime Juice
  • ½ Cup Fresh Cilantro Shredded
  • 12-14 oz Broccoli Slaw Prepackaged
  • 1 Cup Mayo
  • 1 Tbsp White Sugar
  • Pepper To taste

Instructions
 

  • In a large mixing bowl add the broccoli slaw. 
  • Mix sugar in lime juice, then pour over broccoli slaw and toss well
  • Mix in shredded cilantro and toss well
  • Add mayonnaise and fold in until fully combined.
  • Add light pepper if desired.
Keyword broccoli, cabbage, coleslaw, lime juice, mayonnaise, picnic, potluck, salad, summer
Broccoli Slaw

I hope you’ve enjoyed the recipe, Broccoli Slaw. I’d love to hear what you think in the comments!

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course Salad, Side Dish
Servings 2

Ingredients
  

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions
 

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Keyword atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley

Roasted Root Medley

Try this easy, sweet and savory roasted root medley, perfect for weeknight dinners

Roasted root medley

This is by far one of my favorite vegetable recipes. First, this roasted root medley is very easy to make. In fact it is so simple, you may wonder why I’m sharing it. That’s because it is one of my favorite side dishes ever!

It’s so easy you almost don’t need a recipe. It’s just chopped vegetables with olive oil. However, the pairing of sweet potato, carrots, and sweet onion make a sweet & salty combination.

In the past, I’ve also made this with sheet pan dinners. I know I’m not the only person who loves one pan dinners!

I discovered this recipe about five years ago during a cleanse diet. That’s the other great thing about this dish. It’s Keto, Paleo, Auto-Immune Paleo, Whole30, Atkins and Weight Watcher friendly. As a variation, you can add other root veggies like beets or parsnips.

Personally, I line the baking pan with parchment paper. It makes clean up a breeze. I also recommend turning the vegetables about half way through baking for perfect tenderness.

Carrots
Jump to Recipe
Roasted root medley

Roasted Root Medley

You’ll love this sweet and savory side dish. Easy to make for weeknight dinners. It’s Keto, Whole30, Paleo and Weight Watcher friendly. 
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1/8 Cup Olive Oil Extra Virgin
  • 5 Large Carrots Peeled, Chopped
  • 2 Small Sweet Potatoes Peeled, Chopped
  • 1/2 Cup Sweet Onion Chopped
  • Salt & Pepper To taste

Instructions
 

  • Wash and peel potatoes and carrots. 
  • Chop vegetables and place in a mixing bowl
  • Add olive oil to the mixture and toss until vegetables are fully coated
  • Spoon vegetables onto a baking tray lined with parchment paper
  • Add salt and pepper to taste
  • Bake at 425° for 30 minutes or until tender. Turn vegetables over with a spatula about half way through cooking. 
Keyword carrot, olive oil, onion, sweet potato
Roasted root medley

Looking for other weeknight recipes? Try Perfect Spanish Rice

The post Roasted Root Medley first appeared on My Beautiful Mess.

Perfect Spanish Rice

Strait from my grandmother’s kitchen, try this delicious recipe for perfect Spanish rice.

Perfect spanish rice

When you’re Hispanic, like me, there is rarely a single meal that goes by without Spanish rice. It was a staple growing up. It’s flavorful, filling and savory. Lots of people are intimidated by making rice. Let me tell you, you don’t need a fancy rice cooker. There are two rules for making perfect Spanish rice. Your water to rice ratio needs to be correct and you don’t touch it! Don’t worry, I’ll explain that in just a minute. Today, I’m going to share my family’s recipe for perfect Spanish rice.

There are variations to Spanish rice. I’ve seen people add peas, even corn to it. I do neither. The recipe I make is my grandmothers and then my mothers. The smell of the rice frying immediately takes me back to childhood.

For extra flavorful rice, I suggest using chicken stock in lieu of water. Alternatively, you can also use water and bouillon. Comino (Cumin), is a very strong spice. Too much of it and it will make your dish bitter. Therefore, use it sparingly if you experiment with it in recipes.

The Secret to Perfect Rice

Here is the secret for perfect rice. First, white rice should always be cooked in a 1:2 ratio. One cup of white rice, 2 cups of water. Brown rice is 1:3 ratio. One cup of brown rice, 3 cups of water. Brown and wild rice require much longer cooking times. Too much water leaves rice mushy and waterlogged.

The other secret to perfect rice is to leave it alone while cooking. Therefore, this means no stirring. Stirring breaks up the starch and and makes it clumpy and just a big pile of mush. Once you put your ingredients in, just give it one stir around then cover and leave it!

Spanish Rice

Spanish Rice is a flavorful blend of cumin, cilantro and tomato. Learn how to make authentic, perfect Spanish rice.
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 Cup Long Grain Rice
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Cups Chicken Stock
  • 1 Small Roma Tomato Chopped
  • 1/3 Cup Yellow Onion Chopped
  • 1/4 Cup Tomato Sauce
  • 2 Tbsp Cilantro Chopped
  • 1 Tsp Ground Cumin
  • 1 Tsp Garlic Powder
  • Salt
  • 1 Tsp Pepper

Instructions
 

  • Chop tomato, onion and cilantro.
  • Prepare rice in a medium deep skillet with a lid
  • Heat oil on medium heat. Add rice and stir gently.
  • Allow rice to brown, stirring only a few times. 
  • Once browned, slowly add your chicken stock at the side edge of the pan. Be careful, as it will produce hot steam. 
  • Add cumin, garlic powder, cilantro, tomato, tomato sauce, and onion. Give one stir around the pan.
  • Bring to a boil. Once boiling, lower the heat and cover with a lid until all the liquid is dissolved, about 15-20 mins. 
  • Once cooked, fluff with fork. Add salt if needed. Normally the chicken stock is salty enough. 
Keyword Cumin, Mexican, Rice

Perfect spanish rice

perfect spanish rice

Looking for other delicious recipes? Try Zuppa Toscana a delicious rustic Italian soup.