sides

Name: Cherry BBQ Sauce
Cook time: 15 min
Total time: 15 min
Yield: about 20 servings
Ingredients: 1 tablespoon coconut oil, or olive oil; 1 onion, diced; 3 cloves garlic, minced; 1/4 cup Four Roses Bourbon Yellow; 1 1/2 cups ketchup; 1 tablespoon yellow mustard; 2/3 cup brown sugar; 1/4 cup apple cider vinegar; 1 tablespoon Worcestershire sauce; 1/4 - 1/2 teaspoon crushed red pepper flakes; salt and pepper; 3 cups fresh cherries, pitted and halved

Cranberry Almond Broccoli Salad

Nov 14, 2016

Cranberry Almond Broccoli Salad – a lightened up version of the classic! Broccoli, crumbled bacon, almonds, red onion, and dried cranberries in a creamy, tangy dressing. Perfect side dish for a summer party or a holiday dinner!

Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?

Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?

I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite.

And I’m sure there will be pie. There’s always pie.

Another thing I also always make is broccoli salad. But first, that bowl!

…

Bacon Cheddar Mashed Potatoes

Oct 11, 2016

Bacon Cheddar Mashed Potatoes – the perfect side dish for every meal! These potatoes are loaded with sour cream, cheddar cheese, bacon, and green onions!

So if you follow me anywhere, you know I was in Austin at BlogHer Food all weekend. It’s a conference for food bloggers where we all talk about what annoys us about our job and then we eat everything in the city.

And, in case you’ve ever wondered, I am horrible at conferences. (Very good at the eating part though.)

I showed up for 3 things the entire conference. And only stayed the full time for 1 of those.

Sitting still is hard for me, y’all.

Also, I sat down with a group of girls I didn’t know for the closing keynote and they asked if I had a business card.

And I didn’t.

I mean, do I seem like the kind of girl that carries business cards?

Anyway, one of the girls said, “Aww, you must be a new blogger!”

So that was kind of how the conference went for me.

I did get to hang out with friends that I’ve only ever known over the internet which was honestly the only reason I went to begin with so that totally made up for the conference being… ahem… lame.

And also there was lots of food!

…

Creamy Dill Cole Slaw

Oct 03, 2016

Heeeeey guys! On our road trip home a few months ago, we discovered that my 4 year old absolutely loves coleslaw.I don’t know that he had ever tried it before but we were at a seafood restaurant in Orange Beach and he pointed to a bowl of coleslaw on someone else’s plate and said, “I want that.” Ate the whole bowl. Asked for more.A few days later, on our way back to Texas, we stopped at this gourmet hot dog place in Houston and he ordered the slaw. Ate all of it. Asked for mine.

He is obsessed. Who knew a 5 year old could love cabbage so much? But it is totally fine with me because it is also one of my favorite foods and really, is there a better side dish for barbecue? And you know I am all about the barbecue right now.

…

Cherry Bourbon BBQ Sauce

Jul 25, 2016

Cherry Bourbon BBQ Sauce – delicious sweet and spicy barbecue sauce made with fresh cherries and Bourbon! Perfect on grilled chicken!

Happy Monday, y’all!

How was the weekend? Fantastic, I hope.

I had a very busy weekend.

Finished New Girl. Took some naps. Caught a lot of Pokemon.

Definitely not ready for Monday! But I have a delicious recipe to share today so I guess it’s okay.

Have you tried Four Roses Bourbon?

I posted a photo on Snapchat when I received this bottle and 10 people were all, “OMG THAT’S MY FAVORITE!”

It is the only bourbon distillery that blends 5 proprietary yeast strains with two separate mashbills to produce 10 distinct bourbon recipes. The bourbon is then aged in one-of-a-kind single story rack warehouses that allows the bourbon to age gently and undisturbed throughout the years. Each bourbon variety has it’s own unique character, spice, and rich fruity flavors.

I used the Four Roses Bourbon Yellow for this Cherry Bourbon BBQ Sauce. They created this one by mingling all 10 of their bourbon recipes. It’s fantastic, with hints of apple and pear, a floral aroma, and a taste of honey and spice. It’s smooth and mellow and is great for creating sophisticated cocktails.

Check out the Four Roses Bourbon website for more info, lots of recipes, and to find out where to buy your own delicious Four Roses Bourbon!

Cherry Bourbon BBQ Sauce!

I bought a ton of cherries when this bourbon showed up on my doorstep because bourbon and cherries? Perfect together. (Ice cream recipe coming soon!)

This bbq sauce is sweet and spicy and fruity and delicious. Perfect on grilled meat, perfect on a spoon. I’m obsessed.

I made tater tots at 1 am the other day and stood at my kitchen counter, dipping them in what bbq sauce I had leftover.

That good.

More Bourbon Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Cherry BBQ Sauce

Yield: about 20 servings

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients

1 tablespoon coconut oil, or olive oil
1 onion, diced
3 cloves garlic, minced
1/4 cup Four Roses Bourbon Yellow
1 1/2 cups ketchup
1 tablespoon yellow mustard
2/3 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 - 1/2 teaspoon crushed red pepper flakes
salt and pepper
3 cups fresh cherries, pitted and halved

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, stirring frequently. Add garlic and cook until just fragrant, about 30 seconds.
Add Four Roses Bourbon Yellow, ketchup, yellow mustard, brown sugar, cider vinegar, Worcestershire sauce, crushed red pepper flakes, and salt and pepper. Bring to a simmer and add the cherries. Simmer for about 10 minutes, until slightly thickened.
Remove from heat and cook slightly. Use a blender to puree the sauce until smooth.
Store in refrigerator until ready to serve.

Sausage and Cranberry Cornbread Dressing

Nov 23, 2015

This is a sponsored post written by me on behalf of The Hillshire Brands Company. All opinions are entirely my own.

How do you take a holiday from good to great?

I’m pretty content as long as I have my family, my dogs (#crazydoglady), and really yummy food.

I make pretty much the same meal for each holiday and each time, I look forward to the cornbread dressing most of all.

It is absolutely in the top 10 list of foods. I love any variety, I love the baked ones, I love the ones made on the stove, I just love them all.

This Sausage and Cranberry Cornbrad Dressing is such a delicious version. It has the cubed cornbread, leeks (which I use in all my dressings – you have to try it if you haven’t already), dried cranberries, and pecans. Plus, the star of the show, Jimmy Dean® Regular Sausage!

The savory sausage with the sweet cranberries is so delicious and then all the different textures… seriously, it doesn’t get better than this!

You can find the Jimmy Dean® Regular Sausage in the refrigerated meats section at your local Walmart and be sure to check out the Great Value products. I just love how easy Walmart makes shopping – especially this time of year when you’re constantly rushed and just need to get everything at one place. Walmart is perfect for that!

Check out joytothemeal.com for more recipe inspiration!

How do YOU bring #joy2themeal?

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Sausage and Cranberry Cornbread Dressing

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

9 corn muffins, cubed and baked at 350F for about 10 minutes
1 cup chopped pecans
4 tablespoons butter, divided
2 leeks, white and pale-green parts only, chopped into ½-inch pieces, rinsed well
1 pound Jimmy Dean® Regular Sausage
1 teaspoon dried thyme
salt and pepper
2 cups chicken broth
1/2 cup dried cranberries
2 eggs

Instructions

Preheat oven to 350F.
In a large mixing bowl, toss together corn muffin cubes and pecans. Set aside.
In a skillet over medium heat, melt 2 tablespoons of butter. Add leeks and cook until softened, stirring occasionally, for about 10 minutes. Add Jimmy Dean® Regular Sausage and cook, breaking up the sausage, until no pink remains. Drain the mixture and return to the pan. Add the dried thyme, salt and pepper, chicken broth, and cranberries. Bring to a boil, stirring to scrape up all the bits on the bottom. Remove from heat and quickly whisk in the eggs until combined.
Pour the sausage mixture into the cornbread mixture and stir gently to combine. Pour into a casserole dish. Bake in preheated oven for about 35 minutes or until set.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 87mgSodium: 932mgCarbohydrates: 52gFiber: 4gSugar: 21gProtein: 12g

Twice Baked Red Potatoes

Oct 06, 2015

This article has been compensated by PAM Cooking Spray. All opinions are mine alone. #PAMCookingSpray

One of my favorite things about this time of year is the anticipation of the holidays and holiday meals. I’ve had a forever long list of Thanksgiving menu ideas on my desk since August.

Last year it was kind of up in the air whether my husband would be home in time for Thanksgiving (deployment) and he ended up coming home on Thanksgiving. So it was super simple since the boys and we spent several hours at the welcome home ceremony. This year though? I wanna go all out. Because next year my husband will probably be gone again. So why not?

…

Carrot Casserole with Crumb Topping

Oct 05, 2015

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

Have you started thinking about the holidays yet? I cannot even believe how fast the year has gone and I feel like fall totally snuck up on me! I had big plans to be super organized and have my entire Thanksgiving menu planned out by now. But yeah, didn’t happen.

I’m slowly coming up with ideas and then trying to figure out if my family will actually eat them. You know how it goes. Normally when you have a carrot casserole, it’s loaded with sugar and butter and it’s scrumptious, but I’m looking for a more savory carrot dish this holiday season.

…

Easy Apple Butter

Aug 03, 2015

Happy Monday!

How was your weekend? Ours was good. Found all the Lay’s Do Us a Flavor chips. Spoiler: the Truffle Fries one tastes just like sour cream and onion chips. Laaaaaame. However, the Reuben one? Amazing.

I also decided that it’s too hot in Texas. I’d really like to go anywhere with snow right about now. The dogs end up looking like this at the end of our walk, no matter how early or late we go. Seriously, 95 degrees at 7 pm is stupid.

Dear Army gods, please send us far away from here. Colorado would be fabulous. Thanks.

…

Mexican Rice

Jun 11, 2015

We’ve officially been in Texas for 2 months.

And that’s nuts. I simultaneously feel like we just got here and that we’ve been here for 10 years.

Overall, I don’t hate Killeen like everyone said I would. Seriously, everyone I came in contact with told me how bad it would be. I still meet people that tell me that. At my last doctor’s appointment, the doc actually said, “Ugggghhhh, I’m sorry!” when I told him we’d just arrived from Colorado.

But yeah, I don’t hate it.

What I do hate (and don’t be mad at me) is the food.

I cannot find a good Mexican place to save my life. We’ve tried every place on the first page of Yelp.

No. I won’t go back to any of them.

I tried to order a drink at the last one BECAUSE THEY WERE ON THE MENU and they looked at me like I was crazy and said, “Uhhh, we don’t have drinks.”

And I was all, “Waaaaaaaaiiiiiiit a minute, how is it possible to have chips and salsa without a margarita?”

I’m just not into it. I need to venture down to Austin soon but gahhh, who has time to drive anywhere?!

Anyway, I’ve been craving a really good enchilada since we had our last once at our fave Mexican place in the Springs. Last night I finally admitted defeat and made my own.

I used to make this Mexican Rice recipe once a week years and years ago (had to track down my first blog to find the recipe!) and it was just as good as I remembered. And no, that’s not a pea, it’s a jalapeno.

(Texans, whyyyyy are there peas in your Mexican rice?!)

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Mexican Rice

Yield: about 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 cups chicken broth
1 cup white rice
1/4 cup onion, finely diced
1 jalapeno, seeded and finely diced
1 to mato, seeded and diced
1 cube chicken bouillon
1 clove garlic
1/2 teaspoon cumin
salt and pepper

Instructions

Bring chicken broth to a boil in a small pot
Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 438mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g

Cilantro-Lime Cauliflower Rice

Jul 22, 2014

I don’t know if I’ve ever told you guys but I really don’t like rice. I don’t dislike rice but it’s not something I’d choose to eat. The exception being Mexican restaurant rice and even then, I mix it into the refried beans because… that’s just the way it should be done.

Oh, and any kind of casserole that includes rice, cream of- soup, and tons of cheese.

But, like, plain rice? Nope. I don’t even like the cilantro-lime rice at those burrito joints (that this recipe is based on) unless it’s absolutely covered in salsa (and queso if we’re at Qdoba).

Weirdly enough, I really dig cauliflower rice. It’s the perfect substitute for those of use that either don’t like rice or maybe we’re trying to cut back on calories. But yeah, I eat cauliflower rice with everything. At one point, before my husband deployed, he had to tell me to cool it with the cauliflower rice because he was sick of it.

So naturally I switched to mashed cauliflower and he was not amused.

Since I’m currently going through one of my Mexican food phases, this Cilantro-Lime Cauliflower Rice has become a staple in my diet. It’s really good and the perfect side dish for all the stuff I’m currently coating in cumin, dousing in lime juice, and covering in jalapenos.

Quick warning: if you don’t like cauliflower, you won’t like this. No amount of lime zest and cilantro can hide the taste (and smell) of cauliflower. If you do like cauliflower, you will looove it!

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Cilantro-Lime Cauliflower Rice

Yield: 8 servings

from Leaf Parade

Ingredients

1 head cauliflower, cut into florets
1 tablespoons extra virgin olive oil
1/2 cup red onion, diced
salt and pepper
zest of 1 lime
1/2 cup chopped fresh cilantro

Instructions

Pulse the cauliflower in a food processor until the pieces are about the size of rice. You'll probably have to do multiple batches. (You could also use a grater to do it by hand if you prefer.)
Heat the olive oil over medium heat in a large skillet. Add onion and cook until translucent and softened. Add the riced cauliflower and coat it evenly with the oil. Add the salt, pepper, and lime zest. Cook, stirring frequently, about 5 minutes or until the cauliflower just begins to soften.
Remove from heat and stir in cilantro.

Funeral Potatoes

Nov 11, 2013

Happy Veteran’s Day! I hope you’re enjoying a well-deserved day off.

I wanted to talk to y’all about something today.

I think I’m going to skip posting Thanksgiving recipes on the blog this year. I’ve done them in years past and cooking them and then eating them for days afterwards… it really takes away the magic of Thanksgiving. You know, the one day of the year that you can eat whatever you want without guilt. The special, once a year casseroles. Stuff like that just loses it’s specialness (not even a word, I know) once you’ve already done it, photographed it, and yapped about it on your blog.

But depending on how many glasses of wine I’ve had by the time Thanksgiving dinner is ready, I plan on photographing and blogging. No promises, but… maybe.

In the meantime, I thought I’d share a recipe that is definitely Thanksgiving-appropriate.

I’ve been hearing about these potatoes for years but since I’m not really a potato person unless they’re deep-fried and served with chicken nuggets, I’ve kind of just ignored them. But I’ve been obsessed with The Shaytards lately and they mentioned them in a vlog recently and all of the sudden, the potatoes seemed really appealing.

They are SO good. I had three bowls of them. I skipped everything else I cooked and just ate potatoes. And now I may end up making them on Thanksgiving because they are just that good.

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Funeral Potatoes

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

from Taste and Tell

Ingredients

1 1/2 cups shredded cheese
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1/4 cup dried onion
32 ounce package cubed hash browns
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Instructions

Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

9x13-inch Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 66mgSodium: 1016mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 8g

Caesar Pasta Salad

Jul 01, 2013

Caesar Pasta Salad – the perfect barbecue or potluck side dish! Pasta with bacon, tomatoes, olives, Parmesan cheese, and caeser dressing. It is really simple and comes together in less than 20 minutes!

I made my husband cook pretty much every meal this past weekend. Even though it was his birthday weekend.

And I totally tricked him into it by tossing the new grilling issue of Bon Appetit at him on Friday afternoon. I was hoping he’d find at least a couple things that he needed to make immediately and he came through for me.

On Saturday he made some grilled chicken tacos and then on Sunday he made the always popular beer can chicken.

…

Zucchini Fritters

Oct 17, 2012

A few weeks back Brandy contacted me about being a part of a cookbook review for Faith’s new cookbook, An Edible Mosaic. Stoked doesn’t begin to describe how I felt about this opportunity. An Edible Mosaic is a Middle Eastern cookbook which is my alltime favorite cuisine but it’s not something I ever really cook at home so this book is perfect for me!

Over the next few weeks I’ll be sharing some recipes from An Edible Mosaic and giving a full review of the book. A full list of bloggers participating can be found here. Get excited, y’all! I know I am!

The first recipe we were asked to make was Zucchini Fritters which I’m sure everyone has had at least once in their life. But these are different from the traditional fritters we’re used to here in the US. These are more of a savory pancake with zucchini throughout. They were absolutely delicious! My husband loves zucchini so I’m excited to make these for him when he comes home.

They were also very simple and quick to make. You guys know that I don’t enjoy frying but this was no more difficult than making regular breakfast pancakes.

More Zucchini Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Zucchini Fritters (A Mid-East Feast)

Yield: 6 servings

from An Edible Mosaic

Ingredients

2 tablespoons olive oil
1 onion, diced
3/4 lb 350 g zucchini (about 1 medium), grated
2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
4 large eggs
4 tablespoons all-purpose flour
1/2 bunch fresh parsley, minced
Pinch of freshly ground black pepper
Canola oil, for frying

Instructions

Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.

Baked Sweet Potato Chips

Apr 11, 2012

Happy Hump Day! How’s about a giveaway to make this Wednesday a little less painful?

I was recently sent a mandoline slicer as part of the OXO Blogger Outreach Program. I was pretty stoked about it because I’ve wanted a mandoline foreverÂ but those dang TV chefs had me completely scared of them. I mean seriously, those chefs talk like the sole purpose of a mandoline is to cut off your fingertips. But as it turns out, it’s really no big deal. And this handheld slicer from OXO comes with a nice little food holder that keeps your fingers far from the blade.

I knew immediately that I wanted to make some sort of veggie chip. I love those veggie chip mixes that you can find in bulk bins. LOVE them but how horrible are they for you?! The veggies don’t taste or look like their original form once they come out of the deep fryer.

So I sliced a sweet potato with my sparkly new mandoline and then baked them for what seemed like days. They turned out to be everything I hoped for and more. My oldest, who doesn’t like sweet potatoes, went crazy over them! They do take a verrrrryÂ long time to bake but I promise it’s worth it. And don’t crank the oven up to speed things along – you’ll end up with black sweet potato chips. Not that it happened to me or anything… ahem.

And now for the giveaway!!

I have an OXO mandoline slicerÂ to give to one lucky reader! All you have to do is answer:

What would you make if you won the mandoline?

Rules:

US only, please.
Giveaway will run until Sunday April 15, 2012 at 10 pm Mountain time.
Winner will be randomly chosen. I’ll email the winner and he or she will have 48 hours to respond before I have to choose another person.

GIVEAWAY IS CLOSED! The winner is Abbi!

One year ago:Â Slow Cooker Macaroni and Cheese

4.8 from 5 votes

Baked Sweet Potato Chips + a GIVEAWAY!

Ingredients

1 large sweet potato sliced thinly with mandoline slicer
1 teaspoon olive oil
salt and/or cinnamon

Instructions

Preheat oven to 225F. Line 2 large baking sheets with parchment paper.
Place sliced sweet potato in a large bowl. Drizzle olive oil over top; sprinkle with salt (or other seasoning). Toss the potatoes with your hands to make sure all are covered.
Lay the sweet potatoes out in a single layer on the prepared baking sheets. Bake for about 1Â½ hours (may be longer), rotating the sheets halfway through. until the sweet potatoes are crispy.
Let cool slightly. Best eaten the day they are made.

I was sent a mandoline to test out but was given no further compensation. All opinions are my own.Â

Sweet Potato Casserole

Nov 22, 2011

Ahh, sweet potatoes – the most important part of Thanksgiving! I love sweet potatoes anyway but the Thanksgiving sweet potatoes are even better with all their brown sugar and pecans and extra extra butter. This version is a pretty standard sweet potato casserole but the amount of topping is so great that it actually becomes like a crust on top of the sweet potatoes.

For this I used roasted sweet potatoes (just baked for about 45 minutes at 400F, or until they’re easy to mash) but you can use the canned ones if you want. They can also be prepared in advance – I wouldn’t add the topping until they are ready to go in the oven but the topping can be mixed up and refrigerated until you’re ready.

Sweet Potato Casserole

Ingredients

For the Crust:

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter melted

Sweet Potato Mixture:

3 cups cooked and mashed sweet potatoes
1 cup sugar
Â½ teaspoon salt
1 teaspoon vanilla
2 eggs well beaten
1/2 cup 1 stick butter, melted
splash of milk if needed

Instructions

To make the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 375F. Spray a medium-size casserole dish with nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.

« Previous Page

sides

Cherry Bourbon BBQ Sauce!

More Bourbon Recipes

Ingredients

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?

More Zucchini Recipes

Ingredients

Instructions

Recommended Products

Nutrition Information:

Did you make this recipe?