Category Archives: VEGETABLE SIDE DISH RECIPES

CRISPY OVEN BAKED GREEN BEANS

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OK, I surrender. I thought I had prepared green beans every which way there was. But I was wrong. Daughter Paula gave me this recipe and said I just had to try them. She said the green beans were amazing. And she was right!

Now the great thing about these beans, aside from the fact that they are absolutely delicious, is that you can season them any old way you wish. I just used the combination listed below. But you could substitute any number of different ingredients to suite your taste. Paprika, for example would be a great addition to the breading concoction. Don’t like Sriracha, leave it out. Soy sauce might be interesting in its place.

This is a recipe that’s practically begs for culinary creativity. And I plan to give this recipe exactly what it deserves. Next time, I’m going to use Moon Cheese* in place of Parmesan. (I know. I had never heard of Moon Cheese either until Paula told me about it. So of course I had to order some. Now I’m hooked!  Well of course I am! These little crispy bits of cheese are delicious.)

Anyway, I can’t wait to fix these crispy, tasty beans again. And they aren’t even deep fried! I especially like that. They are simply finger food at its finest! So yes, of course they would make a fabulous appetizer at your next dinner party. (When we can once again safely invite people into our homes, that is.)

In the meantime, we here at Chez Carr plan to enjoy these vegetable treats all by ourselves. But you can bet your last bottle of hand sanitizer, that we will be serving these beans to our guests once it is safe to do so.

As always, virtual hugs from me to you. And Paula, thanks again for the recipe. It’s almost as amazing as you are. And that says a lot!      

40 fresh green beans, washed, ends trimmed, and dried with paper towels

2 T. mayonnaise or your favorite creamy salad dressing

1 egg

squirt Sriracha

2 T. flour (regular or gluten free)

¾ c. panko bread crumbs or regular bread crumbs or ¼ cup almond flour (Keto)

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ c. finely grated Parmesan cheese or ground Moon Cheese* (Keto)

Preheat your oven to 400 degrees. Spray a baking sheet with non-stick spray.

Whisk the mayonnaise, egg, and Sriracha together in a shallow container. (I use an 8-inch cake pan.)

Toss the green beans in the flour to lightly coat them.

Mix the panko crumbs with the seasoned salt, pepper, granulated garlic, and Parmesan.

Dip the flour coated green beans in the egg mixture, then coat with the panko bread crumb mixture.

Place the green beans in a single layer on the prepared baking sheet. Bake for 14-16 minutes or until the coating begins to brown. Serve immediately!

*Moon Cheese is made with 100% cheese that they crunchify to make the tastiest, crunchiest snack ever. Moon Cheese comes in three delicious flavors – Gouda, Cheddar, and Pepper Jack. Moon Cheese is the perfect keto snack because it is high in protein, low-carb, all natural, gluten free and a source of calcium.

VEGGIE STIR-FRY

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In an attempt to get more veggies down our gullets, I sometimes have to take desperate measures. Oh not for me. I love veggies. I am referring to the man I love. (Wow, that should be a song title! The Man I Love. Oh wait. I think George beat me to it.) Anyway – the man I love is not as much of a veggie aficionada as I am. Oh he will eat them. But not because he craves them the way I do. 

So last evening, as I was pondering what to do with several veggies in my fridge, it dawned on me that I could build a stir fry. Ta Da! So that’s just what I did.

I loved it! Mr. C., not as much. But then why would I expect this veggie dish to be any different from all the hundreds of dishes containing vegetables I have set before him over the years? But because I am ever the optimist I had great expectations. (Wow, another fabulous title.)

Now I don’t want to discourage you from fixing this dish. I think it’s terrific. In fact it was one of the best stir fries I have ever made. I just want to remind you that everyone has foods that they simply like better than others. That’s why there are so many choices on most restaurant menus.

But as a cook it can be disheartening after you have spent time and effort on a dish, to find it wasn’t well liked by someone else at table. It happens to all of us. Heck, there are times when I don’t particularly like what I have just prepared. Doesn’t mean I’m not a good cook. It just means that I know what I like, and this ain’t it!

So to all you cooks out there who strike out once in a while – just keeping going. And just because someone else doesn’t like what you’ve fixed, don’t let it stop you from enjoying it yourself. If anything, it means that you get all the leftovers. And I’m telling you true. Today’s leftover rice and stir fry was delicious. And I had it all to myself.

So keep cooking healthy food. Keep laughing. And don’t take it personally. Mr. C. doesn’t love me any less because I keep trying to feed him more veggies. He knows that I do it because I love him and want him to remain healthy. If anything it reinforces how much I care.

As always, peace and love to all.

1 T. extra virgin olive oil

1 c. cut fresh green beans

1 c. thin carrot slices

1 c. cauliflower florets

¼ med. onion, sliced

½ c. sliced celery

1 c. sliced mushrooms (button or cremini)

½ bell pepper, sliced

1 c. halved sugar snap peas

1-2 small zucchini, diced

3 garlic cloves, finely minced

2 tsp. finely minced ginger

1 (8-oz.) can whole water chestnuts, roughly chopped   

tiny pinch crushed red pepper flakes

¼ c. low sodium Tamari

2 T. honey   

1 tsp. sesame oil   

½ c. veggie broth

1 T. cornstarch

chopped green onions, opt. garnish

sesame seeds, opt. garnish

In a wok or large skillet heat the olive oil over medium high heat. Add the beans, carrot, and cauliflower. Sauté 4-5 minutes or until veggies are crisp tender. Add the onion, celery, mushroom, bell pepper, and sugar snap peas. Sauté for 2-3 minutes or until the bell pepper is just starting to soften. Add the zucchini, garlic, ginger, water chestnuts, and crushed red pepper flakes; cook for 1 minute.

While the veggies are cooking, whisk the Tamari, honey, sesame oil, veggie broth, and cornstarch together in a small bowl. Pour over the veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds, if desired. Great served with brown rice that has been cooked in veggie broth, with a bit of seasoned salt, black pepper, and butter thrown in for good measure.

Please note: Use any veggies you want in this stir fry. I just listed the vegetables I happened to have on hand. It’s really about having a nice variety of veggies. And of course, it’s about the sauce. This sauce is da bomb!

If you want to add protein to this stir-fry, just add some cooked chicken, pork, beef, shrimp, etc. If you don’t have cooked meat on hand, start by cooking the meat before sautéing the veggies. Then set the meat aside. Add pre-cooked or just cooked meat to the pan just before you add the Tamari and veggie broth mixture.   

On an earlier post I showed a picture of Mr. C. reading a book while Miles and Max (our orange kitties) were on the back of the sofa. This is Squeaky, the resident princess happily lounging on Andy’s desk chair while I write at my desk about 4 feet away. It’s nice to be loved.

SPINACH AND GRUYÈRE CHEESE GRATIN

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Once in a while I actually come up with a vegetable dish that Mr. C. goes crazy over. This dish is one of a very few where I can truthfully report that my dear husband actually asked for seconds. And then, voluntarily finished the leftovers at lunch over the next couple of days. In fact, the night I served this, I was full before I had finished my gratin. So not only did he serve himself seconds, he finished what was on my plate! Now this is practically unprecedented. Not that he eats his veggies. Because he does. But love them and ask for more? Not so much. So when I tell you this dish is a winner and that even the vegetable challenged members of your family might like this dish, I know of what I speak!

But truly, what’s not to like? The sauce is so creamy and flavorful you almost forget there’s a green vegetable at the very heart of the dish. But don’t get me wrong. This is not a low calorie wonder. There are plenty of carbs in this dish to keep any and all at your table happy. But what a small amount of Gruyère cheese does for the overall flavor is almost magical. Just don’t skimp when it comes time to lay your money down for this amazing cheese. Buy only imported Gruyère cheese or however much you saved buying domestic might as well be thrown down your kitchen sink drain. To my thinking, there simply is no domestic substitute for the real thing. So if the Gruyère you find is not made in Switzerland, leave it lay. There is good news however. There are 2 cheeses that can be used if you absolutely can’t find imported Gruyère cheese.   

Emmental cheese is very mild and utilizes the same kind of bacteria that make Gruyère cheese melt the way it does. Emmental can be used in the same kind of recipes as Gruyère for this reason. Although Emmental cheese is a substitute for Gruyère cheese, it is more of a supplement than anything else. It does have the same kind of qualities, but the flavor is not as pronounced.

Jarlsberg cheese is also a very suitable substitute for Gruyère. It contains the same rich and nutty flavor as Gruyère, but in fact it is much easier to find and costs a lot less money.

But here again, imported Jarlsberg (Norway) and Emmantal (Switzerland) are the way to go. Fortunately for this recipe you don’t need a lot of cheese. But it must be good imported cheese.

OK, enough about cheese. Just try this dish next time you need an elegant and easy vegetable side dish. And the best part. It can be made ahead. Just prepare as directed, cover, and place in your fridge. Then take it out about an hour before you plan to throw it in your oven. Easy peasy!    

And always remember the immortal words of Popeye the Sailor Man – “I am what I am, and that’s all that I am. I’m strong to the finish ’cause I eats me spinach.” Words we can all live by in these trying times. Love and happy eats to all.

  • 2 T. unsalted butter
  • ½ med. onion, finely chopped
  • 1 garlic clove, finely minced
  • 2 T. flour
  • pinch grated nutmeg
  • tiny pinch cayenne
  • ¼ c. heavy cream
  • 4 oz. (½ lg. package) cream cheese, cut into small squares, room temperature
  • ½ c. whole milk
  • ¼ tsp. kosher salt
  • pinch white pepper
  • ¼ c. freshly grated Parmesan cheese
  • ½ c. grated Gruyère cheese, divided  
  • 10 oz. container fresh baby spinach   

Melt the butter in a heavy-bottomed pan over medium-low heat. Add the onion and sauté until lightly caramelized, about 30 minutes. (The onion should be a pale golden color and very soft.) Add the flour, nutmeg, and cayenne; cook, stirring, for 2 more minutes. Add the heavy cream, cream cheese, whole milk, salt, and white pepper. Cook until thickened.   

Remove from heat and stir in the Parmesan cheese and half of the Gruyère. Adjust seasoning. Stir in the fresh spinach. (The mixture will be very thick and the sauce will barely cover the spinach leaves.)

Transfer the mixture to a lightly greased small baking dish and sprinkle with the remaining Gruyère cheese.

Bake in a pre-heated 375 degree oven for 25-35 minutes or until the gratin is hot and bubbly and the top is golden brown. Serve immediately.

Can be made ahead the baked just before serving. Allow the gratin to come to room temperature before placing in pre-heated oven.  

MEXICAN BLACK BEANS

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OK, so I recently told you that I was on yet another of my healthy kicks, so here goes a new recipe using dried beans. Now before you close down this post or jump out of your bedroom window, I want you to know that these are the best black beans I have ever tasted. And I have been on this strange planet for quite a number of decades now. And, I have made more recipes using dried beans than I can count. And I am good with numbers!

This recipe is straight out of the little recipe book that came with my Cosori Instant Pot/Pressure Cooker. (Thanks again Paula and Mark.)

I am truly not exaggerating when I say these beans could not be more delicious. Or nutritious! They are tender, savory, and juicy. (You need to serve them in a bowl.) But OMG (oh-my-goodness), they make for a very happy mouth. And if I’m not mistaken, my digestive track is probably giving me a “high-five” for providing it with the total and soluble fiber it so richly deserves. Not to mention the important micronutrients like potassium, magnesium, folate, iron, and zinc that come with the whole package.

So if you are trying to eat healthier and still enjoy food that tastes like it’s been prepared by a world class chef, give these beans a try. And if you can find a restaurant that serves beans that are this delicious, please let me know. If they can turn out beans like this, imagine what their chiles rellenos would taste like. The mind boggles at just the thought of a chiles rellenos that good.

Anyway, make some of these beans. And not just because they’re good for you. But out of the sheer pleasure of tasting something so delicious it will almost make you weep. Thank you Cosori for this wonderful recipe. And good health to you all.

2 c. dry black beans, rinsed 

1 onion, chopped 

4 garlic cloves, chopped 

1 T. chili powder 

1 tsp. paprika 

½ tsp. ground cumin 

2 tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil 

3½ c. water 

juice of 1 lime, or more to taste

Place the beans, onion, garlic, chili powder, paprika, cumin, salt, pepper, olive oil, and water in your Instant Pot pressure cooker.

Secure the lid, making sure the pressure release valve is in the locked position.

Select Beans/Chili then add additional time to read 45 minutes.

Press start.

Allow the cooker to naturally release for 15-20 minutes when done cooking. Add the lime juice and adjust seasoning.

 

OVEN BAKED POTATO KUGEL

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I love scalloped potatoes, potato gratins, and just about every which way you can think of to calorie up cut potatoes and bake them in the oven. But after discovering this recipe inspired by Tory Avery, I now have a way of serving a potato casserole without as many calories as most of my regular favorites. And why is that you might ask. Well, notice the absence of two of the most caloric ingredients in most potato casseroles – cheese and heavy cream. And yet, even without these ingredients, this kugel is creamy and delicious.

Now granted, you are invited to add a bit of sour cream as a topping. But I never said it was a low calorie dish. It just has less calories than most of its potato casserole predecessors. (At least the ones I love the most.)

But, boy oh boy is this kugel delicious. It’s like a big old potato latke, without having to spend time frying large spoonful’s of potato mixture in hot oil on top of your stove. (And if you have never done this, please take it from me. You can spend hours frying potato latkes. Because as soon as you fry a couple three, they’re gone. So you have to fry more. You see where I’m going with this, right?)

Anyway, if you want a simple potato dish to add a certain je ne sais quoi to an otherwise traditional assortment of other offerings on your table, give this recipe a try. It’s really yummy, easy to fix, economical, and different from most other potato preparations. Just remember to include something crunchy in your menu. Actually that’s important regardless of whether you serve this dish or not. If you don’t already, get used to planning for at least one crunchy component in every meal you serve. It will soon become a habit, and as you well know, habits are hard to break. Happy kugel to you and yours.

5 lbs. russet potatoes (about 10 medium-sized potatoes)

1 bunch green onions, divided

6 eggs

6 T. potato or corn starch  

2 tsp. kosher salt

freshly ground black pepper

4 T. extra virgin olive oil, divided

sour cream, opt. for garnish

Place a 9×13 metal or ceramic baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. (Glass does not work well for this recipe.)

Peel the potatoes, then use a food processor or hand grater to grate them into large shreds. Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.

Meanwhile, wash and mince the green onions. (Don’t even think about discarding the green part. Cut that part up too.) Set aside.  

In a large mixing bowl, whisk together the eggs, potato starch, salt, and pepper until fluffy. Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid. Place the grated potatoes in the bowl with the seasoned eggs. Stir in about ¾ of the minced green onions and mix all together until well combined.

Take the preheated baking dish out of the oven. Quickly pour in 3 tablespoons of the olive oil, then use a pastry brush to carefully spread the oil around the bottom and sides of the hot dish. (The hot dish and oil will help guarantee a beautiful brown and crisp bottom crust for the kugel.)

Quickly spread the potato mixture into an even layer in the baking dish, then drizzle remaining 1 tablespoon of olive oil across the top.

Bake uncovered in a pre-heated 400 degree oven for 60-70 minutes or until the top is nicely browned. If the kugel seems to be browning too quickly, cover the pan with aluminum foil to keep it from over-browning. But in order for the potatoes to become tender, it truly takes about 70 minutes of baking time.

The kugel tastes best hot from the oven, but do let it set up for 5-10 minutes before slicing and serving. Pass the sour cream and remaining minced green onion.

 

CRISPY OVEN BAKED RED & GOLD POTAOTOES

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I believe in making my life easier every chance I get. And this recipe is the very essence of that affirmation. Just a few dried herbs, dehydrated onion, granulated garlic, salt, pepper, a glug or two of olive oil, and some chunks of potato and you have the makings for a wonderfully simple and delicious vegetable side dish. And relatively healthy to boot! And these potatoes go with just about any simple meat dish. Roast chicken, pork tenderloin, grilled flank steak, grilled hamburgers, etc. etc. Just a lovely combination of crispy and tender. Completely yum!

So next time you want a delicious side dish that everyone will enjoy, throw a batch of these in your oven. Your kids will love them. You can of course serve them with ketchup, but they can just as easily stand on their own. They are just that flavorful. Enjoy

2-3 T. extra virgin olive oil

1½ tsp.  dried minced onion*

1 tsp. dried oregano*

½ tsp. dried thyme leaves*

½ tsp. dried marjoram*

½ tsp. dried basil*

½ tsp. granulated garlic  

1 tsp. kosher salt

freshly ground black pepper

healthy pinch paprika  

3 lbs. unpeeled baby Yukon gold or baby red potatoes (or a mixture of the two)

cooking spray

Whisk the olive oil, onion, oregano, thyme, marjoram, basil, garlic, salt, pepper, and paprika together in a medium sized bowl.

Place extra-large low-sided baking sheet in oven on the middle rack.  Preheat oven to 425 degrees with the baking sheet inside.  

Slice the potatoes in half (quartering any unusually large ones). Dry thoroughly with either paper towels or a clean kitchen tea towel.  Stir the potatoes into the olive oil mixture making sure every surface is coated with the seasoned oil. 

Remove baking sheet from oven and quickly cover the bottom of the hot pan with cooking spray. Scoop the potatoes onto the hot baking sheet and spread carefully into an even layer.

Bake for 20 minutes, then flip each potato over and bake another 15 minutes, or until golden brown, crispy, and fork tender. Serve hot.

*if the dried minced onion, or dried oregano, thyme, marjoram, or basil leaves are particularly large, you probably should reduce the size a bit before mixing them in with the olive oil. I use my small mortar and pestle for this purpose. (You don’t need to pulverize the herbs. You just don’t want the dried herbs or dehydrated onion pieces to be so large that they might burn during the roasting process.)

Note: I make up a large batch of the seasoning mixture while I’m at it. Then when I make these potatoes, I use 2 tablespoons for 3 pounds of potatoes.

HONEY, THYME, AND BALSAMIC GLAZE DRESSED BEETS WITH FETA CHEESE

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There is just something about beets. I love them. Well, I love them now. Not so much when I was a kid. Because when I was a child, beets came one way only – pickled. And as much as I loved dill pickles, I hated pickled beets. I still hate pickled beets, even though I haven’t tasted one since I was old enough to cause a horrific scene at the dinner table! But I know for certain, I still hate them. And if they haven’t passed my lips in 70 some years, it simply ain’t going to happen! (And don’t be concerned. That sound you thought you just heard, was just me stomping my foot emphatically on the floor!)

But beets when featured in recipes such as Russian Borscht, Beets in a Lemon-Garlic Vinaigrette, or Remolacha (Argentine Beet Salad) (recipes already on this site) are absolutely divine.

So when I wanted a new beet recipe to serve recently, I went on line and stole a few ideas from the several cooking sites I visited. And this recipe is the result.

So next time you want a veggie side dish that is healthy, beautiful, tasty, and easy to prepare, give this recipe a try. (And yes I know. As a rational (mostly), mature (most of the time), reasonable (again, most of the time) adult, I should give pickled beets another chance. But I don’t want to. I don’t have to. And I’m not going to. End of subject!)

3-4 lbs. fresh beets, as evenly sized as possible

1 T. extra virgin olive oil

2 T. honey

1 T. balsamic glaze

2 tsp. fresh thyme leaves

1 tsp. seasoned salt

freshly ground black pepper

½-¾ c. crumbled feta cheese

Wash the beets, but don’t peel or even remove either end of the beet. (If the greens are still attached, cut them off about 1-inch from the beet.)

Place the beets in a steamer and steam until they are fork tender, 30-40 minutes. Meanwhile, while the beets are steaming, whisk the olive oil, honey, balsamic glaze, thyme, seasoned salt, and pepper together in a medium sized bowl. Set aside.

When the beets are tender, carefully remove them to a cutting board and let cool about 10 minutes before cutting off both ends, peeling, and cutting into ¾ inch pieces. Add beet pieces to the dressing as you cut them. The warmer they are when they hit the dressing, the better the flavor of this dish. Toss until the pieces are well covered with the dressing.

Allow to cool to slightly warm, then stir in the crumbled feta cheese. (You don’t really want the feta to melt. You want the small crumbles to add a color contrast as well as a complimentary flavor to the dish.) Taste and add additional olive oil, balsamic glaze, or kosher salt if needed. Serve either slightly warm or at room temperature.

Note: If making ahead, refrigerate the dressed beets before adding the feta. Remove from the refrigerator ahead of when you plan to serve so that the beets can come to room temperature. Add the feta just before serving.  

BAKED ZUCCHINI WITH OREGANO AND PARMESAN CHEESE

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Last evening I decided to try out my new Air Fryer that I received from daughter Paula for Christmas. Well – the “fried” chicken was OK, but it will never beat the “real” thing! Just sayin’! But considering that neither one of us need the fat calories from the “real” thing, it was a pretty darn good alternative. (I need to work on the recipe a bit more before I share it with you, but I’ll keep at it until I get it right!)

And what does this have to do with baked zucchini you ask? Very simple. I needed a veggie side dish that was simple to prepare and not too caloric, but still packed with flavor. (Plus I had a zucchini on hand and wanted to use it up!) So I borrowed the basics for this dish from a recipe I found on the Genius Kitchen site, and the rest is history.

Now, if you don’t already know this about me, zucchini is one of my favorite veggies. And I have several recipes already on this site that include this fabulous member of the squash family. But for ease of preparation, nothing could be less complicated than this recipe. Slice, slather, sprinkle, and bake. Can’t get much more effortless than that! Or more delicious, I might add.

So for a quick and easy veggie dish that is perfect with just about any simple meat preparation, this is the recipe for you. Hope you like this dish as much as we do.

1 med. zucchini (about 9-inches long)

1 T. unsalted butter, melted

kosher salt

freshly ground black pepper

dried oregano

2-3 T. finely grated Parmesan cheese

paprika

Slice zucchini in ¼-inch slices. Place on a greased baking sheet in a single layer. Using a basting brush, slather each piece with butter. Lightly sprinkle with salt, pepper, and oregano. Scatter on the Parmesan cheese and lightly sprinkle with paprika.

Bake uncovered, in a pre-heated 350 degree oven for 25-30 minutes or until the zucchini is tender and the topping is a light golden brown. Serve hot.

 

ASIAN PAN FRIED CARROTS

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So, for Thanksgiving this year, I decided to cook carrots instead of sweet potatoes. They’re both orange, so I figured no one would notice the difference. And since we were having lots of other dishes, I only prepared a single recipe. Boy was that a mistake! There were 13 at table, and by the time Mr. C. and I got to the buffet line, all but a single little piece of carrot was left! I got it, but it wasn’t even enough to decide if the carrots were tasty or not. So I had to email our good friends Jim and Margo to see if this new recipe was worthy of my blog.

I was immediately assured that yes the carrots were good, and yes they should be posted posthaste, so to speak.  

The recipe you find below is ever so easy to prepare, and ever so delicious, or so I’m told. Perfect for the holidays, but totally fine any time an interesting and different veggie side dish is required. Fairly inexpensive to prepare too. I like that! And don’t worry that because of its Asian persuasion, it won’t fit with non-Asian dishes. Truly, not to worry. If it worked with turkey, dressing, and all the usual Thanksgiving suspects offerings, it will go with anything.

So give this recipe a try. After all, anything tastes wonderful if it is bathed in soy sauce, fresh ginger, garlic, and brown sugar. And carrots, which are sweet to begin with, absolutely shine when they keep company with the like.

So give this recipe a try. I have been told it is pretty darn delectable. Happy holidays everyone.  

  • 2 T. butter
  • 1½ lb. carrots, peeled, and cut into 1/3-inch thick diagonal slices    
  • ¼ c. honey
  • 2 T. extra virgin olive oil
  • 2 tsp. finely minced ginger, or more to taste
  • 2 cloves garlic, minced
  • 1 T. soy sauce
  • ¼ tsp. Sriracha
  • 1 T. brown sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • sesame seeds, for garnish, opt.

Melt the butter in a large frypan. Add the carrots and slowly cook until crisp tender. Don’t over-cook.

Meanwhile, in a small bowl, whisk together the honey, olive oil, ginger, garlic, soy sauce, Sriracha, brown sugar, salt, and pepper. Add to the carrots and continue to cook over medium-low heat until the carrots are glazed. (Watch carefully or they could burn.) Remove from heat, and sprinkle with sesame seeds before serving hot out of the pan.

 

  

 

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING

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So basically this is the same recipe for the sweet potato part of this amazing dish as the one that is already posted on this site. Basically just a third way to top this scrumptious side. (You might want to check out the topping options on my other recipe just for the heck of it. Search under Sweet Potato Casserole. Original recipe from Southern Living magazine.)

Anyway, this is the same recipe until you get to the topping. And why the same recipe you might ask? Well, basically it’s a well-known fact that you simply can’t improve on perfection. And the sweet potato mixture on this recipe is truly the best use of sweet potatoes I have ever experienced.

But enough about this recipe and how glorious it tastes. It also happens to be easy to prepare. And it can be made the day before. So for the quintessential dish to serve over the holidays, this dish could not be more ideal. But don’t take my word for it. Ask your family and friends what they think about this sweet potato delectable after you serve it at your next feast. I bet you get nothing but positive responses. If not, consider finding a new set of friends or adopting new family members. Because this recipe is just that delicious and worthy only of adoration and praise.

Thank you again Southern Living for the sweet potato portion of this recipe. The topping, well you have only me to blame! Happy holidays everyone.

  • 4½-5 lbs. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)
  • ¾ c. + ½ c. brown sugar, divided
  • ¼ c. whole milk
  • ¾ c. (1½ sticks) butter, room temperature, divided
  • 2 lg. eggs, room temperature
  • 1 tsp. vanilla
  • ½ tsp. kosher salt, divided
  • ½ c. unbleached all-purpose flour
  • ¾ c. chopped pecans

Bake sweet potatoes in a pre-heated 400 degree oven for about 1 hour or until tender. Reduce heat to 350 degrees. Let sweet potatoes cool to touch; peel and mash with an electric mixer. Add the ¾ cup brown sugar, milk, ½ cup of the soft butter, eggs, vanilla, and ¼ teaspoon of the salt. Beat until smooth. Pour mixture into a buttered 9×13-inch baking dish or casserole dish.

Combine the flour, remaining ½ cup brown sugar, remaining ¼ cup butter (melted) and remaining ¼ teaspoon salt in a medium bowl until moist and the mixture clumps together. (Your fingers or a serving fork work well for this step.) Mix in the pecans and spread over the top of the sweet potatoes in an even layer. Bake at 350 degrees until mostly set in the center and golden on top, 25 to 30 minutes. Allow to sit for 10 minutes or so before serving.

Note: If preparing casserole ahead of time, cover and refrigerate before adding any topping. About 90 minutes before serving, pull the casserole out of the refrigerator. Just before placing casserole in your pre-heated 350 degree oven, add the topping, and bake for 30 minutes or until filling is mostly set and topping nicely browned. Let sit for 10 minutes or so before serving.