There’s nothing like a big ol’ slice of sweet potato pie. But let’s be real boos, after a holiday dinner where you’ve had turkey, dressing, mac and cheese, and that second helping of greens you swore you wouldn’t take, sometimes all you want is a little bite of something sweet. That’s where these sweet potato cookies come in clutch! They’re the perfect way to get all the cozy flavors of your favorite pie without the commitment of a whole slice. Plus, you can eat one, two… Okay, six, and it still feels like a “light dessert”. It’s math, I promise!

The Lowdown on These Sweet Potato Pie Cookies

Cuisine Inspiration: Southern holiday magic, y’all!

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free

Key Flavor: Sweet potato pie vibes with a hint of cinnamon spice and everything nice

Skill Level: Beginner-friendly!

Fork-Free Dessert

You get all the flavor of a sweet potato pie without the need for a plate, fork, or even a napkin (unless you’re as messy as me). Portable, sharable, and easy to make!

Perfect Texture Combo

These cookies have the best of both worlds: soft, chewy cookie on the outside and creamy, velvety filling in the middle.

Brown Butter Magic

Y’all, the brown butter in these cookies? Incredible. It’s got that nutty, toasty flavor that’s the BOMB. If you’ve never browned butter before, don’t worry. It’s simple, and once you smell it, you’ll wanna put it in everything!

Ingredients you’ll need to make Sweet Potato Pie Cookies

For the Sweet Potato Filling

• Sweet Potato: Bake it up until it’s soft and sweet. Scroll down to the recipe card to learn how to do it!
• Oil: A little goes a long way to help that sweet potato bake. Use whatever you’ve got, vegetable oil, canola, or even olive oil.
• Salted Butter: Adds richness to the filling.
• Granulated Sugar: Sweetens up the filling just right.
• Egg: Helps hold everything together.
• Vanilla Extract: A touch of vanilla rounds out the flavors in this sweet potato pie cookies recipe. Don’t skip this one boos!
• Nutmeg & Cinnamon: They give the filling that classic sweet potato pie flavor.

For the Brown Butter Cookie Dough

• Unsalted Butter: Browning it gives the cookie dough its signature nutty flavor. No shortcuts here y’all, it’s worth it!
• All-Purpose Flour: The base of the dough.
• Cream of Tartar: Keeps your sweet potato cookies soft and gives that signature tang.
• Baking Soda: Helps the cookies puff up.
• Kosher Salt: Balances out the sweetness. If you’re using table salt, cut the amount in half.
• Cinnamon: Adds a little spice to the dough.
• Granulated Sugar: Sweetens everything.
• Egg: Keeps the dough soft and chewy.
• Vanilla Extract: For that classic cookie flavor.

For the Rolling Mixture

• Granulated Sugar: For that addictive cinnamon-sugar coating.
• Cinnamon, Nutmeg, Cloves, & Allspice: This spice blend is giving all the holiday feels. Adjust the mix if you want more or less of a certain spice.
• Powdered Sugar: Just a light dusting to make these cookies look bakery-worthy.

How to make Sweet Potato Pie Cookies

Step 1: Mix the Cookie Dough

1

Add unsalted butter to a small saucepan and cook over medium low until it melts and starts to bubble.

2

Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty. Remove from the heat, set aside and allow to cool.

3

Combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth.

4

Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again.

5

Pour in heavy cream and vanilla and mix.

6

Add flour, cream of tartar, baking soda, salt, and cinnamon.

7

Mix until combined. Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped.

Step 2: Make the Rolling Mixture and Shape the Cookies

8

Combine all ingredients in a small bowl and stir together.

9

Scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture.

10

Place cookies on a sheet pan, spread evenly apart. Then, use a scoop to press in the center of each cookie, leaving an indentation for the filling.

Step 3: Prep the Sweet Potato Filling, Fill the Cookies, and Bake ‘Em Up!

11

Place the potato in a large bowl and whisk in salted butter and sugar. Then, add in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour.

12

Whisk until your filling mixture is smooth.

13

Place about a tablespoon of filling in the middle of each cookie.

14

Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie.

What to serve with these easy sweet potato cookies

• Top It Off Right: I always finish mine with a dollop of homemade whipped cream (with a sprinkle of cinnamon, of course!).
• Drizzle ‘Em: Drizzle on some chocolate ganache, caramel sauce, or both because why not?
• Warm Drink Pairings: Cozy cookies deserve a cozy drink! Serve these up with a mug of spiced apple cider, creamy hot cocoa, or a piping hot cup of buttered rum.
• Cookies Galore: Add these beauties to your Thanksgiving cookie tray alongside soft shortbread cookies, pecan pralines, or classic sugar cookies.

Menu Option: The Ultimate Cookie Board With Sweet Potato Pie Cookies

These neapolitan cookies are chewy, buttery sugar cookies that are naturally flavored with fruity strawberry, creamy vanilla and rich chocolate!

This eggnog cookie recipe is so easy with a spiced butter cookie base and homemade icing made with real eggnog. Perfect for a holiday-inspired cookie board!

These hot chocolate cookies are dripping in chocolatey goodness and sprinkled with gooey bites of marshmallow fluff.

My gingerbread crinkle cookies are crackly-topped cookies are delightfully chewy, fat with flavor and incredibly easy to make!

Recipe Substitutions

• Sweet Potato: Use canned sweet potato puree instead, but make sure it’s plain (not the pre-seasoned pie filling). It’ll save you some time on the big day.
• Flour: For a gluten-free version, swap out the all-purpose flour with a 1:1 gluten-free baking mix.
• Cream of Tartar: Use a teaspoon of lemon juice or white vinegar instead.
• Granulated Sugar: If you’re low on powdered sugar, just toss granulated sugar into a blender and blitz until it’s super fine.

Recipe Variations and Additions

• Pecan Topping: Sprinkle some chopped pecans on top of the filling before baking. It adds an addictive crunch!
• Extra Spice Kick: Love bold sweet potato pie cookies? Add a pinch of cardamom or ginger to the rolling mixture.
• Maple Magic: Swap the vanilla in the filling with maple extract or add a little maple syrup for a deeper, richer flavor that screams fall.

Expert Tips and Tricks for making the best sweet potato cookies recipe

1. Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
2. Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
3. Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
4. Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

How to store Sweet Potato Pie Cookies

Once your cookies are fully cooled, store them in an airtight container at room temperature in a cool, dry spot, or inside the fridge.

If you store them in the fridge and wanna reheat them, zap them in the microwave for 10-15 seconds or pop them in a 300°F oven for a couple of minutes.

How long will Sweet Potato Pie Cookies last in the fridge?

At room temp, they’ll stay fresh for about 3 days. In the fridge, they can stay fresh for about 5-6 days.

Can I freeze sweet potato cookies?

You definitely can! Bake the cookies, let them cool completely, then freeze in a single layer before transferring them to a freezer bag or container. They’ll stay fresh for up to 2 months.

You can also scoop out your cookie dough, skip the rolling mixture, and freeze on a sheet pan until firm. Once frozen, pop the dough balls into a freezer bag. When you’re ready to bake, let the dough thaw slightly, roll it in the spice mix, and bake.

Frequently asked questions

And there you have it, boos! Soft, buttery sweet potato pie cookies, all wrapped up in holiday spice and love. These cookies are the perfect excuse to grab one now and “test” it, just to make sure it’s as good as you remember… You know, for quality control. Because nothing says “Happy Holidays!” like sneakin’ a cookie before the guests arrive.

More Delicious Cookie Recipes

• Chocolate Sugar Cookies
• Peach Cobbler Cookies
• Southern Tea Cakes
• Key Lime Pie Cookie Cups
• Pumpkin Chocolate Chip Cookies
• Brown Butter Snickerdoodles
• Shortbread Cookie Recipe

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Sweet Potato Pie Cookies

Sweet potato pie cookies are the best of both world a sweet potato pie and a spiced sugar-style cookie!

Course Dessert

Cuisine American

Prep Time 55 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 14 cookies

Calories 212kcal

Author Jocelyn Delk Adams

Ingredients

Sweet Potato Filling

• 1 8- ounce sweet potato baked
• Oil
• 2 tablespoons salted butter room temperature
• 1/3 cup granulated sugar
• 1 large egg room temperature
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 2 teaspoons all-purpose flour

Brown Butter Cookie Dough

• ½ cup unsalted butter
• 1 ½ cup all-purpose flour
• 1 teaspoon cream of tartar
• ¾ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup granulated sugar + 2 tablespoons
• 1 large egg room temperature
• ¾ teaspoon pure vanilla extract

Rolling Mixture

• 1/3 cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground allspice
• Powdered sugar for garnish

Instructions

• Preheat oven to 400F. Start on the filling by washing and drying the sweet potato, then piercing with fork all over. Lightly rub a little oil over the entire surface of the sweet potato, then place on a parchment-lined sheet pan. Bake for about 40 minutes, or until a toothpick or skewer is inserted into the center of the potato with no resistance. Remove from the oven and set aside to cool slightly.
• Meanwhile, for the cookie dough, in a small 1-quart saucepan, add unsalted butter and cook over medium low until it melts and starts to bubble. Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes. Remove from the heat, set aside and allow to cool for about 10 minutes.
• In a small bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon until combined. Set aside.
• When browned butter is cool, combine cooled butter and sugar in stand mixer fitted with a beater attachment. Mix on medium speed until combined and smooth, 3 minutes.
• Add in egg and allow to incorporate completely. Scrape down bottom and sides of bowl and mix again for 30 seconds.
• Reduce the speed of the mixer to low, then add in your flour mixture and mix until just combined. Scrape down the bottom and sides of bowl. Add in vanilla and mix for a final 30 seconds.
• Once combined, cover the bowl with plastic wrap and set in refrigerator until dough has firmed up, but is still easily shaped, about 1 hour.
• While the cookie dough chills, return to the sweet potato filling. While the sweet potato is still warm, carefully remove the potato from its skin and discard. Place the potato in a large bowl and whisk in salted butter and sugar for 1 minute. (Once you start to mix the baked potato, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those. Removing them makes the filling super smooth, so you're not eating the stringy parts.) Repeat these two or three times, each time rinsing the strings from the whisk.
• Whisk in the egg and vanilla extract, followed by the nutmeg, cinnamon, and flour until your filling mixture is smooth. Cover with plastic wrap, until the cookie dough has finished chilling.
• Reduce oven to 350F. Prepare two sheet pans each with parchment paper.
• For the rolling mixture, combine all ingredients in a small bowl and stir together.
• To assemble cookies, remove cookie dough and filling from the refrigerator. Using a #40 scoop, scoop out cookie dough, press it into a small 2-inch disk, then roll it in the rolling mixture. Place 6 cookies on each sheet pan, spread evenly apart.
• Then use the scoop to press in the center of each cookie, leaving an indentation for the filling. Place about a tablespoon of filling in the middle of each cookie.
• Bake until the filling has softened, and the cookie has spread and just started to brown at the bottom and edges of the cookie, about 13-15 minutes. Remove from the oven and let cool for 2 minutes on the pan, then move to a wire rack to continue cooling for another 3-5 minutes. Dust lightly with powdered sugar and enjoy warm!

Notes

• Prep Ahead for Less Stress: Make the cookie dough and sweet potato filling a day in advance. Store the dough in the fridge and the filling in an airtight container. That way, on baking day, all you gotta do is assemble and bake.
• Whisk Away the Strings: When whipping up that sweet potato filling, remember to stop and rinse the whisk to get rid of those pesky stringy bits. Do this a couple of times, and your filling will be silky smooth.
• Measure Your Flour Right: Scoop and level your flour with a spoon instead of packing it into the cup. Too much flour can make the cookies dry.
• Don’t Skip the Chill Time: This is REALLY important, boos! Letting the cookie dough chill for at least an hour makes it easier to handle and helps the cookies keep their shape in the oven.

Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 132mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2585IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

The post Sweet Potato Pie Cookies appeared first on Grandbaby Cakes.

This ain’t your typical Thanksgiving double crust pie, though, for those of y’all that are takin’ it literal like, where is the top pie crust?! The buttermilk layer is THE top of this double “crusted” sweet potato pie. This is THE kinda pie that makes you wanna pause, take a deep breath, and savor every bite like it’s your last. Rich, creamy, and downright decadent!

The Lowdown on This Double Crusted Sweet Potato Pie

Cuisine Inspiration: Southern classic with a twist!

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Sweet, spiced, and buttery with a tangy twist from the buttermilk custard

Skill Level: Intermediate, but it’s nothing a little love and patience can’t handle!

Foolproof for Beginners

If you’ve never made a sweet potato pie with a buttermilk layer before, don’t stress boo. This recipe walks you through every step, from rolling that crust to layering the fillings.

Old School Meets New Vibes

It’s got all the warm, cozy flavors of a classic sweet potato pie but with an upgrade from the smooth buttermilk layer. Big Mama would be proud of this one, y’all!

A Recipe to Make Ahead

No need to rush on the big day! This pie holds up like a champ in the fridge. You can make it the night before, let it chill, and slice it up when you’re ready.

Ingredients you’ll need to make Double Crusted Sweet Potato Pie

For the Sweet Potato Pie Filling

• Sweet Potatoes: These bring the creamy, natural, sweet base to the pie. Stick with fresh ones if you can, but canned will do in a pinch (just make sure they’re plain, no syrupy extras).
• Oil: Helps those potatoes bake up tender.
• Salted Butter: Adds richness and flavor to the sweet potato filling.
• Granulated Sugar: Keeps it classic.
• Eggs: They bind the filling together. Room temp eggs mix in so much better, boos!
• Vanilla Extract: Because every sweet potato pie needs a splash of vanilla!
• Evaporated Milk: Makes the filling creamy without being too heavy.
• All-Purpose Flour: Thickens up the filling just right.
• Nutmeg & Cinnamon: These spices bring all the cozy, holiday vibes to your double crust sweet potato pie!
• Kosher Salt: Balances the sweetness.

For the Buttermilk Pie Filling

• Unsalted Butter: Keeps the custard smooth.
• Granulated Sugar: Sweetens the custard without overpowering it.
• Eggs: Beat them well so the filling stays silky smooth!
• Vanilla Extract: Stick with the good stuff for the best flavor.
• All-Purpose Flour: Thickens the filling so it doesn’t run all over the place.
• Cornstarch: Adds stability to the custard, making it slice beautifully.
• Kosher Salt: Just a pinch to enhance all the flavors in your buttermilk sweet potato pie.
• Buttermilk: The star of this filling, y’all! It adds a tangy twist that balances all the sweetness from the sweet potatoes.
  
• Pie Crust: My all-butter pie crust is the real deal, boos! But if you’re short on time, store-bought will work. Just don’t tell Auntie Rose! (Seriously though, try mine. Once you make it, you’ll see why homemade is worth it).

How to make Double Crusted Sweet Potato Pie

Step 1: Prep the Crust

1

Set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Press the pie dough into the plate.

2

Use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even. Pinch the edges of the dough together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie.

3

Dock the dough by using a fork to poke holes on the bottom crust.

4

Place the pie plate onto a baking sheet. Line the crust with parchment paper, then fill with pie weights. Par-bake until the crust looks a little dry, but not completely cooked through.

Step 2: Make the Sweet Potato Pie Filling

5

Stick a fork all over each potato multiple times to allow steam to escape and rub oil on the surface of each potato. Place on the prepared pan and bake, flipping the potatoes halfway through.

6

Remove potatoes from oven and let cool slightly on parchment paper until still warm but able to handle. Carefully remove the skin from potatoes.

7

Place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. Repeat these two or three times, each time rinsing the strings from the whisk.

8

Add butter to warm potatoes and mix on medium until butter has absorbed.

9

Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.

10

Add the eggs one at a time, waiting for each to incorporate into the batter.

11

Slowly pour in the vanilla and evaporated milk while the mixer is on low. Scrape the bottom of the bowl to ensure the batter is mixed evenly.

12

Add the flour, salt, cinnamon, and nutmeg.

13

Mix into the batter, and set aside.

Step 3: Mix the Buttermilk Pie Filling

14

Add the butter and sugar to the bowl of the stand mixer and whisk together on medium.

15

Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.

16

Add flour, cornstarch, salt, and buttermilk.

17

Mix well until well combined.

Step 4: Assemble the Pie and Bake It Up!

18

Pour the sweet potato batter into the crust.

19

Immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust.

20

Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown.

What to serve with a double crust sweet potato pie

• Top It Off: Top it with whipped cream and drizzle on some caramel sauce. My vegan caramel sauce is a must-try!
• Ice Cream: Warm pie and vanilla bean ice cream? Yes please! Coffee or strawberry ice cream works, too.
• Something Sippable: Go with spiced apple cider, eggnog, or sweet peach tea to keep it classic and cozy.
• Pie Pairings: Bring on the pie variety, boos! Serve it with chocolate bourbon pecan pie, chocolate chess pie, or lemon icebox pie for the ultimate Thanksgiving dessert table.

Menu Option: Southern Thanksgiving Dinner With Double Crusted Sweet Potato Pie

Deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!

Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

Garlic Mashed Potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

Fresh-Baked Southern Cornbread in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.

Recipe Substitutions

• Sweet Potatoes: Can’t find sweet potatoes? You can swap them with canned sweet potato puree or even pumpkin puree in a pinch. Just make sure to drain the canned puree well so it doesn’t throw off the texture.
• Evaporated Milk: No evaporated milk in the pantry? Heavy cream or half-and-half works like a charm. You can even use full-fat coconut milk for a little extra richness and a subtle tropical vibe.
• Butter: If you’re running low on butter, margarine can step in, but I’m gonna tell you now, real butter is where it’s at for that true, old-school flavor.
• Flour: Need this to be gluten-free? Use a 1:1 gluten-free flour blend, and you’re good to go. I’ve even heard almond flour works in small amounts if you’re experimenting!
• Spices: If you’re out of nutmeg or cinnamon, pumpkin pie spice will get the job done. It brings all those warm, cozy vibes in one go.
• Buttermilk: No buttermilk? Mix a cup of whole milk with a tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, and bam – instant buttermilk.
• Pie Crust: Don’t have time to make crust from scratch? Store-bought works just fine. If you really wanna jazz it up, sprinkle a little cinnamon sugar on the crust edges before baking.

Expert Tips and Tricks for making the best double crusted sweet potato pie recipe

1. Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!
2. Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.
3. Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.
4. Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.
5. Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.
6. Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.
7. Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

How to store Double Crusted Sweet Potato Pie

So, you’ve got some of that delicious Double Crusted Sweet Potato Pie left over? Let’s make sure it stays just as tasty for later!

Storing at Room Temperature:

• Short-Term Storage: If you’re planning to enjoy the rest within a day, you can keep the pie covered on the countertop. Just make sure it’s in a cool place, and cover it with plastic wrap or a pie cover to keep it fresh.

Refrigerator Storage:

• Keep It Chilled: For longer storage, wrap the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator.
• Shelf Life: The pie will stay fresh in the fridge for up to 4 days. The flavors might even deepen a bit, making it even more delicious!

How long will Double Crusted Sweet Potato Pie last in the fridge?

Up to 4 Days: You can store your pie in the refrigerator for up to four days. Just make sure it’s well-wrapped to prevent it from drying out or absorbing any fridge odors.

Tip: If you’re like me and love planning ahead, this pie holds up well, so making it a day or two in advance works perfectly.

Can I freeze buttermilk sweet potato pie?

Absolutely, you can! Freezing is a great way to preserve your pie for even longer.

Freezing Instructions:

1. Cool Completely: Let the pie cool down to room temperature. This prevents ice crystals from forming, which can mess with that perfect texture.
2. Wrap It Up:
   • Whole Pie: Wrap the entire pie tightly in plastic wrap, then a layer of aluminum foil for extra protection.
   • Individual Slices: Alternatively, you can slice the pie and wrap each piece individually. This makes it easy to grab a single serving when the craving hits.
3. Label and Date: Write the date on the foil or container so you know how long it’s been stored.
4. Freeze: Place the pie or slices in the freezer. It will keep well for up to 3 months.

Thawing Instructions:

• In the Refrigerator: When you’re ready to enjoy, transfer the pie to the refrigerator and let it thaw overnight.
• At Room Temperature: If you’re in a hurry, you can let it sit at room temperature for a few hours.
• Warm It Up (Optional): To get that fresh-out-of-the-oven feel, warm the pie in a preheated oven at 300°F for about 10-15 minutes.

A Little Note:

• Avoid Re-Freezing: Once you’ve thawed the pie, it’s best not to refreeze it. The texture can change, and we want every bite to be just right.
• Fresh Toppings: If you’re adding whipped cream or any other toppings, wait until after thawing to keep everything tasting fresh.

Frequently asked questions

More Sweet Potato Pie Recipes

• Big Mama’s Sweet Potato Pie
• Black Folks Sweet Potato Pie
• Sweet Potato Pie Trifle
• Sweet Potato Pecan Pie (With How To Video)
• Sweet Potato Chess Pie Recipe
• Sweet Potato Pie Cookies

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Double Crusted Sweet Potato Pie

Double Crusted Sweet Potato Pie brings together creamy sweet potato filling with rich buttermilk goodness, all wrapped in a flaky crust that'll have everyone asking for seconds (and the recipe!).

Course Dessert

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cool Time 5 hours hours 30 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 12 slices

Calories 473kcal

Author Jocelyn Delk Adams

Equipment

• Sheet Pans
• Stand mixer
• 9-inch Pie Dish

Ingredients

Sweet Potato Pie Filling

• 2 medium sweet potatoes 11 ounces each
• Oil
• ½ cup salted butter room temperature
• 1 ¼ cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons pure vanilla extract
• ½ cup evaporated milk
• 1 tablespoon all-purpose flour
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt

Buttermilk Pie Filling

• ½ cup unsalted butter melted
• 1 ½ cup granulated sugar
• 3 large eggs room temperature and beaten
• 1 tablespoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch plus 1 teaspoon
• ¼ teaspoon kosher salt
• 1 cup buttermilk room temperature
• 1 Pie Crust

Instructions

• Preheat oven to 400F. Place rack in middle position. Prepare sheet pan by lining with parchment paper.
• Scrub, rinse, and dry sweet potatoes. Stick a fork all over each potato multiple times to allow steam to escape.
• Rub oil on the surface of each potato. Place on the prepared pan and bake for about 50 minutes, flipping the potatoes halfway through. Use a toothpick or skewer to check for doneness; the toothpick should slide easily into the potato with no resistance. If not done, bake for a few more minutes.
• Remove potatoes from oven and let cool slightly on parchment paper, about 20 minutes (until still warm but able to handle). Carefully remove the skin from potatoes. You should have 1 ¾ cup of mashed potatoes. (You can gently press on them with a fork or whisk and measure them into a measuring cup.)
• Meanwhile, set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a 12-inch circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Gently press the pie dough into the plate. There should be about a 1-inch overhang of dough. Dock the dough by using a fork to poke holes on the bottom crust. With the overhang, use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even and only about a ½ inch overhang. Pinch the edges together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie. Cover loosely in plastic wrap and place in refrigerator until needed.
• While warm, place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. (Once you start to mix the baked potatoes, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those). Repeat these two or three times, each time rinsing the strings from the whisk.
• Add butter to warm potatoes and mix on medium until butter has absorbed, about 1 minute. Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.
• If you see more strings at this step, remove them. Add the eggs one at a time, waiting for each to incorporate into the batter.
• While the mixer is on low, slowly add the vanilla and evaporated milk. Scrape the bottom of the bowl to ensure the batter is mixed evenly.
• Finally, add the flour, salt, cinnamon, and nutmeg and mix into the batter. Set aside.
• Reduce oven to 350F.
• Remove the pie crust from the refrigerator and place onto a baking sheet. Then line the crust with parchment paper, then fill with pie weights. Par-bake for 10 minutes, until the crust looks a little dry, but not completely cooked through.
• To make the buttermilk pie filling, add the butter and sugar to the bowl of the stand mixer and whisk together on medium for about 5-6 minutes.
• Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.
• Add flour, cornstarch, and salt, then buttermilk and mix well until well combined.
• Remove the crust from the oven and pour the sweet potato batter into the crust. Then immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust. (Most of the buttermilk batter will sink into the sweet potato pie, but that’s okay.)
• Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown, about 1 hour 5-10 minutes.
• Remove the pie from the oven and cool to room temperature, about 1 hour 30 minutes. Then place in the refrigerator until chilled and set, about 4 hours.
• Remove from the refrigerator about 30 minutes before serving, slice, and enjoy!

Notes

1. Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!
2. Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.
3. Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.
4. Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.
5. Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.
6. Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.
7. Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

Nutrition

Serving: 1 slice | Calories: 473kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 298mg | Potassium: 240mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5991IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

The post Double Crusted Sweet Potato Pie appeared first on Grandbaby Cakes.

Every year during the holiday season, stuffing and dressing has a designated place at the dinner table. It’s like peanut butter and jelly; you just can’t have a fried turkey without stuffing or dressing! My Auntie Rose started my love for dressing with her famous cornbread dressing, and over the years, I’ve made my own spins, like oyster dressing. But this seafood dressing recipe right here? It’s one of my faves! Y’all HAVE to try it!

The Lowdown on This Seafood Dressing

Cuisine Inspiration: Southern Coastal

Primary Cooking Method: Baking

Dietary Info: Pescatarian

Key Flavor: Bold and briny with a rich buttery undertone

Skill Level: Intermediate

Customizable Seafood Selection

Whether you’re a fan of shrimp, crab, scallops, or oysters, this recipe allows for customization based on your seafood preferences or whatever’s fresh at the market.

Comfort Food with a Twist

This dressing keeps all the heartwarming comfort of the classic, but that seafood twist? It takes things up a notch. Trust me, folks are gonna be coming back for seconds… And probably thirds!

Versatile Pairing

Seafood dressing goes beyond the Thanksgiving table, boos! It’s a versatile side that pairs beautifully with a variety of main dishes, especially during the festive season.

Ingredients you’ll need to make Seafood Dressing

For the Cornbread

• Vegetable or Canola Oil: The slick start to a fabulous cornbread base. It’s all about that golden crust, baby!
• Cornmeal: The heart and soul of cornbread.
• Self-Rising Flour: This ain’t just fluff, it’s the oomph that gives your cornbread some lift.
• Granulated Sugar: Just a touch of sweetness keeps everything neat and treats the taste buds right.
• Egg: The binder that keeps the party together. Room temp, because it’s chill like that.
• Milk: Works in the background to make everything moist.
• Salted Butter: Rich, creamy, and just salty enough to make all the other ingredients swoon.

You can also use my auntie Rose’s cornbread recipe. It’s famous for a reason!

For the Dressing

• Onion & Celery: To be minced, building flavors from the ground up.
• Fresh Green Onion, Tarragon, and Parsley: Will also mince.
• Raw Shrimp: Medium-sized, peeled, and deveined. You want that fresh shrimp flavor in every bite, boo!
• Crab Meat: We’re using Dungeness crab in this seafood dressing recipe for that sweet, delicate flavor. If you can’t find it, lump crab meat or even canned crab will do.
• Garlic Paste & Butter: These two are givin’ all the flavor to your sautéed veggies.
• Seasoning Salt, Black Pepper, & Old Bay: The holy trinity of taste!
• Herbed Seasoned Stuffing: Not just a filler, it’s a thrill-ya, ready to absorb all the saucy goodness.
• Mayonnaise, Cream of Mushroom, & Cream of Celery: The creamy dream team, giving the dressing its luxurious body and soul.
• Seafood Stock: Can sub with veggie or chicken stock, but why would ya? This is where the dressing soaks up the sea’s secrets.
• Smoked Paprika: Don’t skip this one! It gives a subtle smokiness that really sets the dressing apart.

How to make Seafood Dressing

Step 1: Prep the Cornbread

1

Combine cornmeal, flour, and sugar in a medium sized bowl. Add beaten egg to dry ingredients.

2

Add milk. Whisk until thoroughly combined.

3

Coat the baking dish with oil and place in the oven while it preheats. Once it comes to temp, take the dish out of the oven and add butter, allowing it to bubble and melt.

4

Temp the batter by adding small amounts of melted butter until thoroughly combined and the batter is smooth.

5

Pour batter into the baking dish.

6

Bake until cornbread is cooked through to the center.

Step 2: Sauté the Veggies and Mix ‘Em with the Seafood and Cornbread

7

Sauté garlic, onion and celery in butter in a sauté pan on medium/high heat.

8

Season with salt and pepper and add fresh herbs. Sauté for an additional minute, then set aside and let cool.

9

Break the cornbread apart into smaller pieces into a large mixing bowl. Then, add in vegetables, herbs and dried stuffing mix, and lightly stir.

10

Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.

11

Slowly pour in the seafood stock, stirring until batter becomes slightly mushy. Taste batter for flavor and adjust seasonings to your liking.

12

Fold in crab and shrimp carefully.

Step 3: Bake It Up!

13

Place the mixture in the baking dish, spreading out evenly.

14

Sprinkle with paprika on top.

15

Bake uncovered. Remove from the oven and let stuffing rest before serving.

What to serve with seafood stuffing

• Main Event: You gotta have a classic Thanksgiving main to go with this dish. Fry up a juicy turkey or go with a honey-glazed ham. And don’t sleep on a Coca-Cola glazed cornish hen, it’s simple but packs a punch!
• Southern Side Staples: Keep that Southern Thanksgiving vibe strong with some mustard greens, sour cream mashed potatoes, or cauliflower mac and cheese that’s all kinds of cheesy and delicious.
• Dessert Done Right: A classic brown sugar pound cake is always a win, but a slice of pumpkin pie or coconut custard pie will hit the spot just right.
• Gravy: No crabmeat stuffing is complete without a little drizzle of gravy! Whip up some homemade turkey gravy or giblet gravy.

Menu Option: Complete Meal With Seafood Dressing

These turkey wings are easy to make, juicy and flavorful. Baked in the oven with a homemade pan sauce.

This potato and squash gratin is wonderfully cheesy and flavorful. Perfect for the holidays and special dinners!

My homemade cranberry sauce is flavored with citrusy orange juice and the perfect amount of sugar.

This butter pecan cake has three delicious layers with pecans baked right in the batter and is topped with a maple cream cheese frosting and toasted pecans!

Recipe Substitutions

• Shrimp: Swap in some crawfish or even diced scallops for that seafood flavor. Canned shrimp could work too.
• Crab Meat: Lump crab meat, canned crab, or even imitation crab will still give you that sweetness. Just don’t tell anybody you went with the fake stuff boo!
• Cornbread: If you don’t have time to make cornbread from scratch, grab a box of Jiffy mix. Your seafood dressing will still end up tasting like a million bucks, trust me.
• Seafood Stock: Save the crab and shrimp shells for the seafood stock. If you can find store-bought, even better! The seafood stock gives a rich flavor if you can spare five minutes of prep. But if not, substitute with vegetable or chicken stock.

Recipe Variations and Additions

• Add Some Sausage: For a little extra heartiness, toss in some crumbled sausage (andouille or Italian sausage would be amazing).
• Kick Up the Heat: Add some diced jalapeños or a dash of cayenne pepper to the mix.
• Cheesy Twist: Mix in some shredded cheddar or Parmesan into the dressing before baking. My hubby goes crazy for cheesy seafood stuffing!
• Make It Gluten-Free: Swap the self-rising flour in the cornbread for a gluten-free flour blend and use gluten-free stuffing mix.

Expert Tips and Tricks for making the best seafood dressing recipe

1. Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
2. Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
3. Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
4. Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

How to store & reheat Seafood Dressing

Storing it is super easy, boo! First, let your seafood dressing cool down to room temperature. Then, scoop it into an airtight container and pop it in the fridge.

Reheat using either an oven or microwave. In the oven, cover with foil to prevent drying out and reheat at 350 F until warmed through. Heat in 30-second intervals, sitting in between for heating in the microwave.

How long will Seafood Dressing last in the fridge?

When stored properly in an airtight container, seafood dressing will last 3-4 days in the fridge.

Can I freeze crabmeat stuffing?

Yes! After your dressing has cooled, wrap it tightly in plastic wrap and then again in foil, for further protection, place it in a freezer-safe bag. Freeze in portions for easier thawing and serving. Freeze for 2-3 months.

Frequently asked questions

This Seafood Dressing is gonna have folks lined up for seconds, so you might wanna make a double batch! And remember, calories don’t count on holidays, especially when there’s shrimp and crab involved. So go on and enjoy every bite boos!

More Favorite Holiday Recipes

• Southern Cornbread Recipe
• Homemade Cranberry Sauce
• Baked Candied Yams
• Roasted Butternut Squash Recipe with Mango!
• Sweet Potato Chess Pie Recipe
• Oyster Dressing

Print

Seafood Dressing

This Seafood Dressing is amazing.  Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

Course Side Dish

Cuisine south, Southern

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 324kcal

Author Jocelyn Delk Adams

Ingredients

For the Cornbread

• 1 tsp vegetable oil or canola oil
• 1 cup cornmeal
• 1/2 cup self rising flour
• 1 tbsp granulated sugar
• 1 large egg beaten, room temperature
• 1 cup milk
• 1/4 cup salted butter room temperature

For the Dressing

• 1 cup onion will mince later
• 2 tbsp fresh chopped green onion
• 1 cup celery will mince later
• 1 tbsp fresh tarragon will mince later
• 1 tbsp fresh parsley will mince later
• 1 lb medium sized raw shrimp peeled and deveined
• 6-8 oz crab meat Dungeness used in this recipe
• 1 tbsp garlic paste
• 1 tsp butter
• 1 1/2 tsp seasoning salt I used Season All
• 1/2 tsp black pepper
• 1 cup herbed seasoned stuffing
• 1/4 cup mayonnaise
• 1/4 cup cream of mushroom
• 1/4 cup cream of celery
• 1 tsp Old Bay
• 1 cup seafood stock find recipe below if using homemade or you can substitute with veggie or chicken broth
• 2 tsp smoked paprika

Instructions

For the Cornbread

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.

For the Dressing Ingredients

• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

Notes

• Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
• Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
• Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
• Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1082mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg

The post Seafood Dressing appeared first on Grandbaby Cakes.

Y’all when fall rolls around, I make this roast butternut squash recipe time and time again. It tends to end up on every dinner menu I create. It’s that good. In fact, it’s so good, I could literally just eat it on its own. It’s a classic done right with my own Grandbaby Cakes flavor twist making sure the flavor is truly popping y’all.

The Lowdown of the Best Roasted Butternut Squash Recipe

Cuisine Inspiration: Autumn American vibes

Primary Cooking Method: Roasting

Dietary Info: Vegetarian and easily adaptable to vegan preferences.

Key Flavor: A sweet and buttery symphony, enriched with spices and a hint of vanilla.

Skill Level: Easy

Sweet with So Much Depth

It’s the perfect mix of aromatic vanilla warmth, buttery richness, maple sweetness and savory spice notes.

Perfect Roasted Texture

Crispy edges with a tender, melt-in-your-mouth center.

The Ultimate Versatile Side

This pairs effortlessly with everything from holiday mains to fall weeknight dinners.

Ingredients You’ll Need to Make Roast Butternut Squash

• Butternut Squash: It’s sweet, moist and slightly nutty and don’t forget cubed for maximum caramelization.
• Liquids: A mix of melted butter and maple syrup brings in the rich, buttery flavor with a touch of natural sweetness.
• Garlic and Vanilla: Both supply the ultimate warmth and depth.
• Cinnamon and Nutmeg: Fall spices warm up the squash and make it super cozy.
• Kosher Salt and Pepper: Both balance the sweetness and amp up the flavor.
• Rosemary: Just a little garnish adds pops of green color and some earthy notes.

How to Roast Butternut Squash

Step 1: Get to Preppin!

1

Add cubed squash to a parchment paper lined baking sheet. Make sure it’s in an even layer.

2

Bake for 15 minutes at 425.

3

While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg.

4

Whisk until nice and combined.

Step 2: Roast it Up!

5

Once squash is baked, remove from the oven and drizzle with maple liquid tossing to make sure all pieces are covered. Season with salt and pepper.

6

Return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.

7

Remove from the oven and transfer to a serving dish. Garnish with rosemary and serve it up.

What to serve with this roast butternut squash recipe

• Simple Weeknight Dinner: Pair this butternut squash with maple glazed salmon and an easy garlic bread recipe.
• Cozy Sunday Supper: Start with warm bowls of sweet potato soup then cook a main of pork chop casserole, serve the roasted butternut squash and finish with a dessert of chocolate mousse pie.
• Fall Entertaining: Serve up my aunt’s Southern baked chicken along with this fall salad, mashed sweet potatoes and pecan pie cobbler.

Meal Plan: Elegant Holiday Dinner with Roasted Butternut Squash

Honey glazed ham is absolutely incredible when paired with butternut squash.

Braised cabbage with apples is a wonderful light and perfectly Autumn vibes side.

Cathead biscuits come together quickly and super delish too!

This apple cider cake is the ultimate treat for finishing this meal strong!

Recipe Substitutions

• Butternut squash: You can swap in cubed sweet potatoes for a similar texture and sweetness.
• Butter: You can replace it with a dairy-free option like olive oil.
• Maple Syrup: Replace the syrup with honey for a similar texture and sweetness.
• Cinnamon and Nutmeg: Swap with a no-fuss pumpkin spice or apple pie spice to keep the ingredient list down.

Recipe Variations and Additions

• Savory and Smoky: Sprinkle some crispy crumbled bacon over the roasted squash for a kick of smoky vibes.
• Spice it Up: Kick up the spices with a hint of smoked paprika, cumin or even some chili powder.
• Mix it Up: Mix in some cubed sweet potato, mango or even apples to change up the textures and flavors. They bake up together like a dream.

Expert Tips and Tricks to make the ultimate roast butternut squash

• Cut Even Cubes: In order to make sure the cubes bake at the same rate evenly, you should cut the cubes the same size.
• Remove the skin: Make sure you use a veggie peeler to take the skin off of the squash before roasting.
• Roast it High: Crank that oven up to over 400°F so the inside gets tender and the outside gets super caramelized.
• Spread it out: Make sure the squash is all on a single layer on your baking sheet pan so it roasts evenly and gets that nice caramelized exterior.

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. They should last for about 2 months.

This roasted butternut squash is a whole vibe y’all. Get into the delish sweet yet savory flavors, perfect spices and buttery deliciousness. Each cube is super tender with the exterior is super caramelized and wonderful. Now roll up your sleeves and make a batch!

Favorite squash recipes

• Squash Casserole
• Sauteed Yellow Squash
• Butternut Squash Ravioli

Print

Roasted Butternut Squash

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 205kcal

Author Jocelyn Delk Adams

Ingredients

• 4 1/2 cups cubed butternut squash up to 5 cups (cut into small cubes)
• 1/2 cup unsalted butter melted
• 1/3 cup maple syrup make sure it is pure
• 1 tbsp minced garlic
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Kosher salt and pepper to taste
• 2 fresh rosemary sprigs for garnish

Instructions

• Preheat the oven to 425 degrees.
• Add cubed squash to a parchment paper lined baking sheet and make sure it is in an even layer and bake for 15 minutes.
• While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
• Once squash is baked, remove from the oven and drizzle with maple liquid and toss to make sure all pieces are covered. Season with salt and pepper to taste then return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.
• Remove from oven and transfer to serving dish. Garnish with rosemary and serve.

Notes

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. The

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 268mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5450IU | Vitamin C: 24.5mg | Calcium: 56mg | Iron: 0.4mg

The post Roasted Butternut Squash Recipe appeared first on Grandbaby Cakes.

Listen, I love me a pecan pie like anybody but I love to mix it up whenever I can. This pecan cobbler recipe is the ultimate remix on the classic. It’s got all that gooey deliciousness but in a fun new package. It doesn’t set up as much so you get a softer texture. Then I layer it with puff pastry that flakes up and puffs up like nobody’s business. Let’s get into it!

The Lowdown on the best Pecan Cobbler recipe

Cuisine Inspiration: Southern comfort remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, buttery caramel and nutty goodness with a flaky foundation

Skill Level: Easy y’all (No Sweat Fam!)

Skip the Drama with Puff Pastry

No need to knead pie dough for this baby. We keep it easy with no-fuss store-bought puff pastry keeping your whole prep and assembly low maintenance.

Flavors on Flavors, Textures on Textures

That gooey pecan filling is a straight up hit. It melts in your mouth and is the perfect contrast to the crunchy nuttiness and flaky puff pastry.

Special Occasion Perfection

Whether you serve this for a holiday gathering, potluck or Sunday supper, it’s super impressive, trust me.

Ingredients you’ll need to make pecan pie cobbler

• Sugars: The combo of granulated and dark brown sugar is a match made in heaven y’all. It gives that nice balance of sweetness and caramel vibes.
• Corn Syrup: This pulls off that gooey texture and glossy finish like nobody’s business.
• Butter: This gives you richness in both the filling and puff pastry.
• Eggs: These help create a super luscious texture and structure.
• Vanilla Extract: This little ingredient warms everything up giving us that depth of flavor and great aroma.
• Flour and Salt: Just a touch helps set up the foundation and thicken it up. Plus a pinch of salt balances the flavor.
• Pecans: Chopped up, these get nutty and toasty.
• Puff Pastry: I like to roll with all butter varieties on the market so you can get that bomb flavor throughout.
• Sparkling Sugar: Totally optional but I think the sparkle and crunch adds a nice lil touch that gives the whole thing bakery vibes.

How to make pecan cobbler

Step 1: Mix It Up

1

Whisk together both sugars until combined.

2

Next, whisk together corn syrup, melted butter, beaten eggs, and vanilla until smooth.

3

Quickly whisk in flour and salt until mixture is smooth but somewhat thickened.

4

Add pecans to wet mixture.

5

Mix it all up until nice and combined boos.

Step 2: Bake It Up!

6

Remove one sheet of puff pastry from the refrigerator. On a lightly floured surface, roll puff pastry to 9×12 inches. Using a pizza or pastry cutter, cut pastry into thirds. Keep two strips whole and cut the third strip into smaller ¼-inch wide strips.

7

Place the first whole strip at the bottom of the prepared loaf pan.

8

Pour in half of the pecan filling.

9

Place the second whole strip over the pecan filling.

10

Finally pour in the remaining pecan filling and place the ¼-inch strips at a diagonal to create a lattice top.

11

Brush with melted butter and sprinkle sparkling sugar on top.

12

Bake for 15 minutes at 375°F then reduce the oven to 350°F degrees and continue baking until the center is set but just slightly jiggly, another 12-15 minutes. Move to the top third rack and bake for an additional 5-8 minutes until the puff pastry is light golden brown. Remove from the oven and let sit for 30 minutes to allow it to set. Serve warm.

What to serve with this pecan pie cobbler recipe

• Dollop it Up: Add a nice spoonful of fresh whipped cream to each bowl you serve up.
• Scoop It Up: Add scoops of classic vanilla ice cream or go with a contrasting flavor like raspberry ice cream, sweet potato ice cream, corn ice cream or coffee ice cream.
• A spot of tea: A nice bold cup of coffee, hot chocolate, white hot chocolate, wassail or spiced apple cider is lovely with this.

Menu Option: Easy Thanksgiving Dinner With Pecan Pie Cobbler

Baked turkey wings are easier to make than a whole turkey but they have a gang of flavor y’all.

Candied sweet potatoes by my mama always find their way on my holiday table because they are delish and so easy.

Corn pone is the cousin of cornbread. It’s delish and super moist. A straight up winner.

Succotash is an easy and fun way to get a bunch of veggies and legumes in one package. After this meal, make sure to save room for dessert.

Recipe Substitutions

• Brown Sugar: If you don’t have any, just grab some molasses and add it to granulated sugar and make your own homemade brown sugar.
• Corn Syrup: Swap in maple syrup or honey here.
• Puff Pastry: You can use store-bought pie crust or even homemade pie crust just as easily.

Recipe Variations and Additions

• Add chocolate: Toss some chocolate chips into the filling and let them melt down making everything super rich and decadent.
• Get into maple vibes: Replace the corn syrup with maple syrup for cozy notes.
• Spice it Up: Adding hints of cinnamon, cloves or nutmeg to the mix can warm the filling up even more.
• Add caramel: Drizzle on some caramel sauce to take it over the top!

Expert Tips and Tricks for making the best pecan pie cobbler recipe

1. Always Room Temp: Make sure your eggs are at room temp before adding them to your filling. This helps the filling set up.
2. Pro Measuring Cup Hack: Coat the inside of your measuring cup with nonstick spray before measuring corn syrup. It’ll slide right out effortlessly boos.
3. Pick a Quality Puff Pastry: I like to use an all butter puff pastry versus a shortening based puff pastry so that flavor is sensational throughout.
4. Keep the Pastry Chilled: In order to get that super flaky pastry, make sure you take it out of the fridge right when you need it.
5. Let it Set: If you dig right into the pecan cobbler, it will be a runny hot mess. Exercise some patience so it can set up some.

How to store & reheat pecan cobbler

Make sure your cobbler is cooled down completely, then cover it tightly with plastic wrap or aluminum foil or move to an airtight container. You can then pop it in the fridge.

To reheat, warm leftovers in a preheated 350˚F oven for about 15-20 minutes or until warmed through. You can also zap in the microwave for about 30-45 seconds. Easy y’all!

How long will pecan cobbler last in the fridge?

It should last for 3-4 days refrigerated.

Can I freeze pecan pie cobbler?

Yep for sure! It’s best to wrap portions individually in plastic wrap then in foil. Add the date then freeze for up to 2 months. Make sure you thaw overnight in the fridge before reheating.

Frequently asked questions

This pecan cobbler is legit one of my fave holiday recipes ever. If you are tired of the basic pecan pie, this is a way to upgrade it and mix it up a bit. At the end of the day, this pecan pie cobbler is gooey, buttery, sweet and down right addictive.

More pecan recipes

• Chocolate Bourbon Pecan Pie
• Candied Pecans
• Classic Pecan Pie
• Butter Pecan Cake
• Pecan Pie Bars
• Butter Pecan Cheesecake

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Pecan Cobbler

If pecan pie is your jam, this cobbler is about to level up your dessert game with its gooey, sweet filling and flaky, buttery puff pastry layers. Serve it warm with vanilla ice cream, and get ready to crown this your holiday MVP!

Course Dessert

Cuisine south, Southern

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting time 30 minutes minutes

Servings 8 servings

Calories 551kcal

Author Jocelyn Delk Adams

Ingredients

For the pecan filling

• ½ cup granulated sugar
• ½ cup dark brown sugar packed
• ½ cup light corn syrup
• 3 tablespoons unsalted butter melted
• 3 large eggs beaten and room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• pinch of kosher salt
• 1 ½ cups chopped pecans

For the crust

• 1 sheet puff pastry thawed but kept cold in refrigerator until ready for use (9×9 inches)
• 1 tablespoon unsalted butter melted
• Sparkling sugar for garnish

Instructions

• Preheat the oven to 375°F. Place racks in top third and bottom third position. Prepare a 9×5 inch loaf pan by spraying the sides and bottom with nonstick baking spray.
• In a medium-sized bowl whisk together both sugars until combined.
• Next, whisk in corn syrup, melted butter, beaten eggs, and vanilla until mixture is smooth.
• Quickly whisk in flour and salt until mixture is smooth but somewhat thickened.
• Add pecans and use a spatula to combine.
• Remove one sheet of puff pastry from the refrigerator. On a lightly floured surface, roll puff pastry to 9×12 inches. Using a pizza or pastry cutter, cut pastry into thirds. Keep two strips whole and cut the third strip into smaller ¼-inch wide strips.
• Place the first whole strip at the bottom of the prepared loaf pan. Pour in half of the pecan filling.
• Place the second whole strip over the pecan filling and top with the remaining filling.
• Place the ¼-inch strips at a diagonal to create a lattice top. Trim the strips where necessary. Brush with melted butter and sprinkle sparkling sugar on top.
• Place the cobbler on the bottom third rack and bake for 15 minutes. Reduce the oven to 350°F degrees and continue baking until the center is set but just slightly jiggly, another 12-15 minutes. Move to the top third rack and bake for an additional 5-8 minutes until the puff pastry is light golden brown.
• Remove cobbler from the oven and let sit for 30 minutes to allow filling to finish setting. Scoop out into bowls and serve warm.

Notes

How to store & reheat pecan cobbler

Make sure your cobbler is cooled down completely, then cover it tightly with plastic wrap or aluminum foil or move to an airtight container. You can then pop it in the fridge.

To reheat, warm leftovers in a preheated 350˚F oven for about 15-20 minutes or until warmed through. You can also zap in the microwave for about 30-45 seconds. Easy y’all!

How long will pecan cobbler last in the fridge?

It should last for 3-4 days refrigerated.

Can I freeze pecan pie cobbler?

Yep for sure! It’s best to wrap portions individually in plastic wrap then in foil. Add the date then freeze for up to 2 months. Make sure you thaw overnight in the fridge before reheating.

Nutrition

Calories: 551kcal | Carbohydrates: 60g | Protein: 6g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 118mg | Potassium: 148mg | Fiber: 2g | Sugar: 43g | Vitamin A: 276IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg

The post Pecan Cobbler appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my coworkers. It was divine!! Was insanely good! 100% recommended”

—BROOKE R.

Hummingbird cake is one of those off the grid Southern faves that doesn’t get the amount of shine it deserves. It’s hitting with so many delish flavors and textures with bananas, pineapple and the crunch of pecans. I also believe in a bomb frosting, and this pineapple cream cheese frosting is the ultimate finisher. This cake was a huge hit when I shipped it through my partnership with Williams Sonoma, so I know you will absolutely love it! Let’s get into it.

The Lowdown of The Best Hummingbird Cake Recipe

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Tropical vibes with a mix of warm spices, banana and pineapple notes throughout.

Skill Level: Intermediate (bring on those baking skillz)

Super Moist and Flavorful

No dry texture around these parts! This cake is incredibly moist, thanks to the perfect balance of ingredients like crushed pineapple and mashed bananas. And that smooth, tangy cream cheese frosting perfectly balances the sweetness of the cake.

Full of Southern Charm

This cake carries the essence of the South in every bite, promising a cozy, comforting experience reminiscent of grand family gatherings. Just like this Hummingbird Bread, you will get a full dose of the South boo.

Celebrate Good Times, Come On!

This cake is ideal for birthdays, holidays, or just a weekend treat! For reals, it’s always ready to make an occasion special and sweet.

Ingredients To Make Southern Hummingbird Cake

• All-purpose flour: This versatile staple gives structure and a tender crumb to the cake, plus its probably already in your pantry.
• Granulated sugar: This gives the ultimate sweetness to this cake and helps to bring out the natural flavors of the fruits and spices.
• Ground cinnamon: Cinnamon has a warm, woodsy, and spiced essence that creates the perfect aromatic vibe.
• Baking soda: Just a little of this leavening agent makes this cake rise to fluffy perfection!
• Salt: This enhances all the flavors in the cake, balancing out the sweetness and adding depth to each bite.
• Eggs: This helps bind our cake, giving cake structure, stability and richness.
• Vegetable oil: This is one of our keys to a moist and tender cake.
• Vanilla extract: A few drops of this fragrant essence add a heavenly floral aroma and enhance the overall flavor.
• Crushed pineapple with juice: The pineapple adds a balance between sweet and tart as well as extra pops of moisture.
• Ripe mashed bananas: Just like in banana bread, bananas layer in moisture and caramelized sweetness.
• Chopped pecans (optional): These give us a crunchy yet smooth textural element.

How To Make Hummingbird Cake

Step 1: Mix and Bake the Cake

1

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.

2

Next, whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined.

3

The final batter will be nice and thick.

4

Evenly divide the batter into prepared cake pans.

5

Bake for 24-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans and cooling.

Step 2: Whip Up the Frosting

6

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

7

Next, slow down the mixer and carefully add in the confectioner’s sugar.

8

Add in pineapple juice and vanilla.

9

Continue whipping until it is smooth, light and a fluffy frosting.

Step 3: Assemble Boos!

10

Level the cakes and slice each layer into two layers making a total of four layers. Add frosting to first layer.

11

Continue layering and adding frosting in between those layers.

12

Finally spread frosting all over the cake and add pecans to garnish if you want. Then serve it up!

How to Serve this Easy Hummingbird Cake

• Dollop it Up: If you’re looking for a simple light and airy pairing, a dollop of fresh whipped cream is the way to go.
• A La Mode: You can always go classic with a scoop of vanilla ice cream or go with something more fun like a scoop of banana pudding ice cream or pineapple whip.
• Southern Comfort Dinner: Make some fried pork chops, candied sweet potatoes, turnip greens and Jiffy cornbread to serve along with this cake.
• Spring Sunday Supper: Serve up some delish ambrosia salad, sheet pan salmon with tomato cucumber salad on top along with braised cabbage and corn fritters.

Meal Plan: Easter Menu Plan with Hummingbird Cake Dessert

This honey glazed ham has an irresistible sauce that will make you weak in the knees. It’s the perfect main for this menu.

These honey glazed carrots are easy to make and absolutely delish as a side dish.

Cheesy scalloped potatoes are incredibly indulgent and the most delish starch item for the menu.

These Southern yeast rolls are so tender and light as a feather. This are great to enjoy before getting into your hummingbird cake dessert.

Recipe Substitutions

• Coconut: If you’re allergic to nuts or just don’t like them, go with shredded coconut instead of chopped pecans. Toast the coconut for a few minutes until golden brown for an extra burst of flavor.
• Granulated Sugar: Add more depth by replacing the sugar with homemade brown sugar instead.
• Cinnamon: Replace with ground nutmeg or swap in more intensity with an apple pie spice or pumpkin pie spice blend.
• All Purpose Flour: Make your cake even more tender by swapping in homemade cake flour.
• Confectioner’s Sugar: You can make your own homemade powdered sugar with granulated sugar and a blender boo! Get to it!

Recipe Variations and Additions

• Carrot it Up: Love carrot cake? Combine the best of both worlds boos! Add some shredded carrots to the batter to add a splash of vibrant color and bomb sweetness.
• Get Fruity: Intensify the fruity experience by spreading a layer of mango preserves, lemon curd or strawberry preserves between the cake layers.
• Dried Fruit: Sprinkle some chopped dried fruit (such as apricots, pineapple, or mango) on top of the cream cheese frosting for a colorful and chewy topping.
• Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be delish.
• Drizzle It Up: Add a drizzle of an easy caramel sauce over the top of your cake for some depth.

Expert Tips and Tricks For Making The Best Old Fashioned Hummingbird Cake Recipe

1. Measure Properly: When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredients into the measuring cup. Do not pack down or tap the measuring cup, and use the back of a knife to level off the excess.
2. Don’t Over-Mix, Don’t Under-Mix: Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense Hummingbird Cake.
3. Go Ripe: I would suggest using overripe bananas (ones with a brown-spotted exterior) for a deeper flavor in this cake.
4. Pineapple Moisture Trick: After draining the crushed pineapple, reserve a tablespoon or two of the juice. Sprinkle this pineapple juice over each layer of the cake before frosting. It’ll infuse the layers with extra pineapple goodness and keep everything beautifully moist.

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Frequently Asked Questions

Y’all, this hummingbird cake is a true Southern masterpiece that deserves a spot in your recipe collection! With its tropical flavors, moist crumb, and creamy frosting, it’s a cake that brings a burst of joy to any occasion you serve it at. So, don’t be shy – grab a fork and get ready to savor the sweet blend of ripe bananas, juicy pineapple, and nutty goodness in every slice!

More Southern Cake Recipes

• Pineapple Upside Down Cake Recipe
• Carrot Cake Recipe
• Banana Cake
• Pineapple Coconut Cake Recipe
• Cream Cheese Pound Cake Recipe

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Hummingbird Cake Recipe

This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting! 

Course Dessert

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 20 servings

Calories 444kcal

Author Jocelyn Delk Adams

Equipment

• 9 inch round cake pans
• Stand mixer
• Offset Spatulas

Ingredients

For the Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs beaten
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas about 4-5 bananas
• 1 cup chopped pecans if desired

For the Cream Cheese Frosting

• 1 cup unsalted butter room temperature
• 8 oz cream cheese room temperature
• 3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
• pinch of salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract
• 1/4 cup finely chopped pecans for garnish if desired

US Customary – Metric

Instructions

For the Cake

• Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
• In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
• Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
• Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
• After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.

For the Frosting

• Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
• Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
• Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.

To Assemble

• Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
• Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.

Notes

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Nutrition

Calories: 444kcal | Carbohydrates: 63g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 164mg | Fiber: 2g | Sugar: 46g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

The post Hummingbird Cake Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is PHENOMENAL. Everyone that I make it for raves about it, and it’s so easy. Thank you!!”

—JULIA

Seriously y’all, I LOVE ME SOME sweet potatoes! They can be made savory or sweet, they can be fried or baked but, most importantly, they can be mashed.

With a few simple ingredients, you can make some bomb mashed sweet potatoes that are a rave-worthy side dish. And the whole thing couldn’t be easier boos. Let’s get to (minimal) work!

The Lowdown of the Best Mashed Sweet Potatoes Recipe

Cuisine Inspiration: Southern comfort

Primary Cooking Method: Boiling and Mashing

Dietary Info: Dairy-packed; Gluten-Free

Key Flavor: Sweet, Buttery, Silky Smooth

Skill Level: Easy y’all (No Sweat Fam!)

No-Fuss

With just a few ingredients and straightforward directions, you can create this sweet mashed potatoes recipe in no time with no fuss. We are just boiling, mashing and mixing boos!

Buttery, Creamy and Straight Up Dreamy

This sweet potato mash has everything you love in a mashed potatoes dish. The potatoes are silky smooth, rich and buttery and whipped to straight up velvety perfection. Could anyone possibly turn this down?

Well-Rounded and Versatile

From an easy side dish to the star attraction, this mashed sweet potato recipe fits any menu you can dream up.

Ingredients you’ll need to make this Mashed Sweet Potato Recipe

• Sweet Potatoes: These are naturally sweet and full of flavor tasting even better when mashed to creamy perfection.
• Salted Butter: Everything tastes better with butter baby! It adds richness and so much flavor y’all.
• Light Brown Sugar: Brown sugar has a molasses, caramel-like flavor that plays with the sweetness of sweet potato perfectly.
• Heavy Whipping Cream: Adding a bit of heavy cream makes our potatoes a more creamy and indulgent consistency.
• Flavor Enhancers: Cinnamon, nutmeg, vanilla and of course, salt, are the true MVPs of this sweet potato recipe. Their addition adds so much warmth and layers of essence without being overwhelming.

How to Make Mashed Sweet Potatoes

1

Boil those sweet potatoes in a pot with water until they’re “fork-tender” then add in your flavor goodies except the liquid.

2

Mash those potatoes and flavor enhancers then add in cream little by little.

3

Mix and combine until they are the texture and consistency you like (nice and smooth boos). Then add butter for serving it up.

What to Serve Them With Sweet Potato Mashed Potatoes

• Classic Vibes: Keep it low-key with southern baked chicken, steamed vegetables and garlic bread.
• Weeknight Easy Meal: Serve up my fave meatloaf recipe, some creamed spinach and Jiffy cornbread.
• Casual Holiday Meal: I love to pair these sweet potato mashed potatoes with braised meats like braised short ribs, collard greens and fried cornbread.

Meal Plan: Southern Supper with Sweet Mashed Potatoes

Buttermilk fried chicken with a hint of smoked paprika is the vibe you need for this menu.

Green bean casserole has the greens you need in a creamy, savory, flavorful package.

Flaky biscuits will go perfectly with green beans, sweet potato mashed potatoes and fried chicken.

Brown sugar pound cake is the perfect way to end this delish Southern supper.

Recipe Substitutions

• Salted Butter: Feel free to use unsalted butter here and add in a bit more salt to bring those flavors out.
• Light Brown Sugar: Swap in dark brown sugar for more molasses flavor or use maple syrup or honey. You can also make homemade brown sugar if you have molasses and granulated sugar around.
• Heavy Whipping Cream: Sour cream or even half-and-half is also a good option. You can add in more butter to increase the richness overall.
• Ground Cinnamon and Nutmeg: Replace with a pumpkin pie spice blend or use ginger or allspice instead.

Recipe Variations and Additions

• Vegan: Swap out the heavy cream for thick oat or coconut milk and the butter for your preferred plant-based butter alternative.
• Bacon it Up: Sprinkle some candied bacon bits over the top to add in some smoky salty savory vibes.
• Spice it Up: I love a kick so adding in some cayenne or red pepper flakes brings a little heat.
• Add Marshmallows: Get into some sweet potato casserole vibes by adding some marshmallows on top and torching them up.

Expert Tips and Tricks

• Mash While Hot: This helps get that creamy smooth texture we love.
• Do You!: I like to add my liquid to the mix gradually while mashing together until I get the consistency I enjoy.
• Season it Up: Taste before you serve them up. Add any additional salt to the mix you need.
• Make It Easy: If you wanna save some time, use a hand mixer. Just don’t go overboard making the potatoes super gummy.

How to Store and Reheat Sweet Mashed Potatoes

Pop the leftover sweet mashed potatoes in an airtight container in the fridge. To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave, stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

How long will sour cream mashed potatoes last in the fridge?

They can stay in the fridge for up to 3 days.

Can I freeze mashed potatoes made with sour cream?

Yep for sure boos. You can but just know that the texture will definitely change and not be as smooth. To freeze, transfer the completely cooled leftovers to a large gallon freezer bag, remove all air then seal and add the date. Keep frozen for up to 5 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Now I know I talked your ear off about this mashed sweet potato recipe but it is a hit boos. And an easy one at that! You can whip this up super fast with just a few ingredients. Let’s get to it!

More Potato Recipes

• Slow Cooker Mashed Potatoes
  • Roasted Sweet Potatoes
• Sweet Potato Fries
• Sour Cream Mashed Potatoes
• Sweet Potato Casserole
• Potato Stacks
• Candied Sweet Potatoes
• Baked Candied Yams
• Cream Cheese Mashed Potatoes

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Mashed Sweet Potatoes

These Simple Mashed Sweet Potatoes are made with smooth cream, salty butter and warm spices, these potatoes are tasty enough to be served with just about anything.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 167kcal

Author Jocelyn Delk Adams

Ingredients

• 1 1/2 lbs sweet potatoes up to 2 lbs/ (about 4 sweet potatoes), peeled and cut into 1” pieces
• 3 tbsp salted butter plus more for serving
• 1/4 cup light brown sugar packed
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream up to 1/2 a cup based on your preference
• dash of nutmeg

Instructions

• Fill a large pot with sweet potatoes and water about an inch higher than potatoes. Bring to a boil over high heat. Cook until fork tender, about 15-20 minutes. Completely drain potatoes and place back into the pot.
• Next add butter, sugar, vanilla, cinnamon and nutmeg and begin to mash.
• Add in cream in intervals, continuing to mash using a hand masher or hand mixer. Add as much as you want to get to the texture and consistency you enjoy. Once potatoes are completely smooth, serve with butter.

Notes

To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave the stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 301mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12308IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

The post Mashed Sweet Potatoes appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I LOVED this glaze! I followed the directions and it turned out perfect.”

—ERIKA

Let me just tell ya, this honey glazed ham recipe makes a main course that will get rave reviews for holidays and special occasions boos. Instead of picking up a honey baked ham from the store, make this right at the crib for your next Easter, Thanksgiving or Christmas celebration! It’s perfectly sweet yet salty, always tender and sticky on the fingers. Let’s get into it.

The Lowdown of This Honey Glazed Ham Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking (with a Slow Cooker option too!)

Dietary Info: Gluten-Free

Key Flavor: Sweet, Sticky, Perfectly Flavorful Tender Ham Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors

A sticky, sweet, and salty glaze that’ll have everyone reaching for seconds ya dig? Plus as the ham cooks in its own juices, it gets super juicy, tender and irresistible.

Ultimate Holiday Showstopper

When you need the perfect centerpiece for your holiday menu, this honey ham is the one you pull out. Before you reach for the number to order a honey baked ham, try this one and see how much more you love it!

Versatile Cooking

You can either slow cook this baby or roast it in the oven. You can do you boo! It’s your world. Both options are super stress-free and no-fuss too.

Ingredients You’ll Need to Make Honey Baked Ham

• Unsalted Butter: Ham is already a bit salty so we go with unsalted. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.
• Brown Sugar: The sugar helps create that sweet, caramel-like glaze with it’s molasses-ey and super sticky notes.
• Honey: It adds floral, fruity and sometimes, buttery essence as well as more stickiness when paired with the sugar sticking to the skin of the ham.
• Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It adds a little heat and brightness to the mix.
• Pineapple Juice: This gives necessary acidity cutting through all the sugar.
• Ham: Let’s not forget the ham y’all. Choose a precooked, spiral-cut, bone-in ham. It’s crucial to make sure you get one that doesn’t already have a glaze on it.

WARNING: Pork is inherently a very salt-forward protein. Some store-bought hams will have also already been brined in salt water. As with any other recipe, salt and pepper your ham as needed. Just go easy on it so you don’t get too salty with it.

How To Make Honey Glazed Ham

Step 1: Make the Honey Glaze

1

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

2

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Remove the saucepan and allow to continue thickening.

Step 2: Prep the Ham

3

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

4

Brush one-third of the glaze over the top of the ham.

Step 3: Time To Bake It

5

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F.

6

Brush Brush the ham again with half of the remaining glaze. Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

7

Place the ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

How to Make Slow Cooker Honey Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

1. Place the ham in the slower cooker. Make sure you’ve already prepped it!
2. Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.
3. The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

What to Serve with Honey Bake Ham

• Sunday Supper: Serve this honey ham up with mashed sweet potatoes, fried corn and fried cornbread. Easy peasy yet delish meal.
• Sandwich It Up: Make some delish no-knead bread or some Hawaiian sweet rolls and add slices of honey glazed ham to the center.
• Easter Celebration: Serve this honey baked ham recipe with honey glazed carrots, cheesy scalloped potatoes, deviled eggs, deviled ham, green bean casserole and don’t forget the bomb carrot cake boos.

Meal Plan: Ultimate Southern Holiday Dinner with Honey Glazed Ham

Southern cornbread dressing is the ultimate side for any holiday dinner menu.

Mama’s collard greens are essential for your soul food menu. Plus that potlikker is the perfect thing to serve with honey ham.

Candied sweet potatoes add so much flavor and perfect sweetness to compliment this ham.

A southern corn spoonbread is the ultimate twist on cornbread that has a wonderful texture.

Recipe Substitutions

• Unsalted Butter: Go with ghee which will give you that butter flavor.
• Honey: Swap in maple syrup for some more intense and deep notes.
• Dijon Mustard: Go with plain yellow mustard or even a honey mustard if you wanna add even more sweetness to the mix.
• Pineapple Juice: Replace with orange juice or apple cider for some wonderful fruity vibes that add brightness.

Recipe Variations and Additions

• Spice It Up: Just a bit of sriracha or even some cayenne added to the glaze can add some heat to the sweet.
• Brighten: Adding in some fresh orange or lime zest can really add a contrast to the sweetness in the glaze.
• Booze It Up: Just a little bourbon or whiskey add to the glaze will add some complexity and grown up vibes.
• Get Smoky: Swap in smoked paprika for the paprika and add a little liquid smoke to the glaze to add some bomb smokey notes.

Expert Tips and Tricks

• Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in
• Choose a spiral cut ham for the best pineapple honey glazed ham.
• Score the ham before adding the glaze so the flavors penetrate more of the meat.

How to Store Honey Ham

Leftover ham is rare because for reals, it goes quickly. But, if you find yourself with a few extra slices, it’s important to store it properly. Store the ham (in its juices) in an airtight container in the refrigerator for up to 5 days.

BONUS TIP: This ham makes for the best next-day ham sandwiches. Make sure you’ve got good bread and some extra mustard on hand. Dipping the sandwiches in the juices takes it to a new level.

Frequently Asked Questions

More Holiday Recipes

• Fried Turkey Recipe
• Turkey Gravy
• Southern Pecan Pie
• Southern Caramel Cake
• Oyster Dressing
• Garlic Mashed Potatoes
• Southern Cornbread

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Honey Glazed Ham Recipe

This tender, moist and perfectly sweet Honey Glazed Ham recipe is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar.

Course Main Course

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 25 servings

Calories 425kcal

Author Jocelyn Delk Adams

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 cup pineapple juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Cooking spray
• 8-10 lb Plain fully cooked spiral sliced bone in ham make sure it does not already have a glaze

Instructions

• In a large saucepan over medium heat, melt butter then whisk in brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Take off heat. It will continue to thicken as it stands.
• Preheat the oven to 350 degrees F. Cover a 9" x 13" pan with lots of foil going up the sides as well then thoroughly spray with cooking spray.
• Place the ham cut side down in the pan. Next score the ham if you desire. To score, simply make shallow cuts along the top of the thicker skin to get the glaze to seep through even more.
• Brush the ⅓ of the glaze over the top of the ham.
• Bake for 1 ½ hours then turn oven to 425 degrees F and brush ham again with half of the remaining glaze.
• Bake 15 additional minutes, then finally brush ham with remaining glaze you have. Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The sugar should be super seeped in and delicious.
• Rest ham for 10 minutes and then serve.

Slow Cooker Instructions

• Thoroughly spray the inside of a 6 or 7 quart slow cooker with your cooking spray.
• Carefully place the ham inside. Prepare ham according to instructions.
• Cover and cook on low for 8 hours.

Notes

Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in

Make ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator.

Choose a spiral cut ham for the best pineapple honey glazed ham.

Score the ham before adding the glaze so the flavors penetrate more of the meat.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1740mg | Potassium: 435mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This post was originally published March 2020. It has been republished with new content.

The post Honey Glazed Ham Recipe (Oven and Slow Cooker) appeared first on Grandbaby Cakes.

Y’all may not be able to see me right now, but I got one hand in the air while the other holds a honey roll in my hand. The toes are tapping, the hips are swinging, and life just doesn’t get any better than this.

Y’al these Honey Butter Rolls deserve to be at your holiday table. Made with milk, warm cinnamon, sweet honey, and loads of rich butter, these dinner rolls are the closest thing to a taste of heaven!

The Lowdown on These Honey Butter Dinner Rolls

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: It’s all about that honey butter, y’all. Sweet, buttery, with a kiss of cinnamon

Skill Level: Easy peasy! No pro skills required

Soft and Fluffy Goodness

These honey rolls are as soft as a cloud and fluffier than your favorite pillow. They bake up all light and airy, just like a good dinner roll should.

Crazy Easy to Make

No fancy techniques to make this honey butter dinner rolls recipe, boos, just mix, knead, and let these babies rise. And with Fleischmann’s® RapidRise® Instant Yeast, you get that fluff without a long wait!

That Butter Tho

This butter is the WORD ON THE STREET. I mean, we’re talking about warm cinnamon, sticky honey, and creamy butter all in one sweet package! You’re gonna be slatherin’ it on everything.

Ingredients you’ll need to make Honey Butter Dinner Rolls

For the Dough

• All-Purpose Flour: The foundation of our rolls.
• Granulated Sugar: Just a touch of sweetness to get that flavor poppin’.
• Sea Salt: Balances out the flavors and keeps the dough from being bland.
• Fleischmann’s® RapidRise® Instant Yeast: This yeast makes the dough rise quickly, so you can get to eating sooner. No need to proof, simply toss it right in!
• Milk: Gives the rolls a tender crumb.
• Unsalted Butter: Adds richness to the dough. If all you have is salted butter, just reduce the added salt a smidge.
• Eggs: They add that extra fluffiness and richness. No sub here – eggs are key, boo!
• Honey: For a hint of natural sweetness and extra moisture. Maple syrup would be another option if you’re lookin’ to switch it up.

For the Cinnamon Honey Butter

• Unsalted Butter: This is what makes the honey butter so creamy. Salted butter is cool too, just skip the extra salt in the butter mix.
• Honey: Sticky, sweet, and everything nice.
• Ground Cinnamon: You can’t have cinnamon honey butter without cinnamon, duh!
• Sea Salt: A pinch to balance out the sweetness.

How to make Honey Butter Dinner Rolls

Step 1: Mix the Dough, Poof It, and Shape It

1

Mix the dry ingredients until well combined. Next, stir up the milk and egg mixture, making sure to keep the milk between 115-120F to avoid curdling or egg cooking. Combine the wet ingredients with the dry and stir them together until a stiffer, yet tacky dough forms. Harmony loves to play with the dough so we did a little kneading with our hands.

2

Proof the dough until doubled in size, which takes about 40-60 minutes. Be sure to keep the dough covered in a warm room. Once proofed, form the dough into rolls and line them up in a greased pan.

Step 2: Poof the Dough Again and Bake

3

Allow the rolls to rise for a second time, about 30-40 minutes or until doubled in size again.

4

Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Step 3: Make the Cinnamon Honey Butter and Butter the Rolls Up!

5

Stir together melted butter, honey, ground cinnamon, and salt in a small bowl until well combined.

6

Top the rolls with the cinnamon honey butter, and serve!

What to serve with homemade dinner rolls

• With a Big Ol’ Pot of Soup: These rolls are perfect for dunkin’ into bowls of brisket chili, creamy potato soup, or some classic chicken noodle.
• Breakfast Spread: Go all out with some crispy bacon, bacon quiche, and breakfast casserole. Or, spread on some homemade apple butter or strawberry preserves to really bring out that honey sweetness!
• Beside a Hearty Weeknight Dinner: Pair these rolls with some fall-apart tender Italian pot roast, buttery mashed potatoes, and green bean casserole.
• At a Holiday Table: These rolls go hand-in-hand with roasted turkey legs, cornbread dressing, and cranberry sauce.

Menu Option: Complete Brunch With Honey Butter Dinner Rolls

This delicious breakfast skillet starts with a flavorful and creamy chorizo, onion and spinach filling that’s topped with fluffy buttery oregano biscuits.

In this French toast pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown! It’s the best of both worlds.

This brown sugar baked turkey bacon is sure to make your breakfasts better! SO easy to make and SO delicious.

These cauliflower grits will rock your world if you are keto, paleo or Whole 30! Perfectly creamy, rich, buttery and cheesy.

Recipe Substitutions

• Flour: Swap the all-purpose flour with a good gluten-free flour blend that’s designed for baking.
• Honey: You can use maple syrup for a rich, sweet flavor or even agave if you’ve got it on hand. Just keep the quantity the same.
• Butter: Salted butter works just fine if that’s all you’ve got. Just ease up on the added salt in the dough. And if you’re outta butter for the dough, you could sub in margarine.
• Yeast: If you don’t have Fleischmann’s® RapidRise® Instant Yeast (u should, boo!), you can use active dry yeast, but make sure to let it proof in warm milk with a bit of sugar first.

Recipe Variations and Additions

• Spreadable Cinnamon Honey Butter: The same ingredients can be mixed into softened butter for a more solid, yet still spreadable result. I absolutely LOVE prepping a batch of this spread to keep in the fridge for waffles, toast, pancakes, and even sometimes baking!
• Make ‘Em Cheese Rolls: Mix in a handful of shredded cheddar or Parmesan into the dough for cheesy honey yeast rolls. The combo of cheese with that sweet honey butter? Insane.
• Cinnamon Sugar: Sprinkle some cinnamon and sugar on top of the rolls before baking for a sweet, crusty finish.
• Sweeten It Up: Toss in a little brown sugar or vanilla extract into the honey butter for extra sweetness.

Expert Tips and Tricks for making the best honey butter dinner rolls recipe

1. Warm Up Your Milk Right: Get that milk nice and warm, around 110-120°F. If it’s too hot, it can mess with the yeast, but too cool, and the yeast won’t activate right. Think baby-bottle warm.
2. Get That Dough Tacky, Not Sticky: Add flour a little at a time until the dough is soft and just tacky to the touch. Knead it well to get that smooth, elastic texture. For tips on how to improve your kneading technique, definitely check out this article!
3. Give Your Rolls Room to Rise: Make sure they’re spaced just enough to grow a bit in the pan. They’ll double up during the second rise, so don’t crowd ’em!
4. Brush with Butter While Warm: As soon as those honey butter dinner rolls come out of the oven, brush them with extra melted butter. It makes all the difference, boo!

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Frequently asked questions

Y’all ready to get ROLL-IN’? (I had to!). With just a handful of ingredients and a lil’ elbow grease, you’ll be sitting down to freshly baked, butter-smothered honey dinner rolls in no time. They’re perfect for dunkin’, spreadin’, and just plain munchin’. Get into it, boos!

My Favorite Biscuit and Roll Recipes

• Garlic Stuffed Cheese Rolls
• Sour Cream Biscuits
• 7 Up Biscuits
• Cheddar Rosemary Dinner Rolls
•  Hawaiian Sweet Dinner Rolls
• Flaky Biscuits

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Honey Butter Dinner Rolls

Warm, soft, tender and slathered in cinnamon spiced honey buttery goodness, these Honey Dinner Rolls are the baked good of your dreams!

Course Bread

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 rolls

Calories 206kcal

Author Jocelyn Delk Adams

Ingredients

For the Dough

• 5 cups all-purpose flour plus 1/4 cup for shaping
• 2 tbsp granulated sugar
• 1 1/4 tsp sea salt
• 2 1/4 tsp Fleischmann’s® RapidRise® Instant Yeast (1 packet)
• 1 1/2 cups whole milk
• 6 tbsp unsalted butter melted (plus 1 tbsp, softened, for pan)
• 2 large eggs plus 1 yolk beaten
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp unsalted butter melted and cooled
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt

Instructions

For the Dough

• In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.
• Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.
• Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms. Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.
• Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes. Transfer the dough to a lightly greased bowl and cover with a wet towel and place in a warm spot to proof until doubled in size, about 40 minutes
• Heat oven to 350 F degrees and place the rack in center position.
• Grease 13×9 inch pan with 1 tablespoon softened butter.
• Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each. If using a scale, each ball was about 70-75 grams each.
• Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.
• Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.
• Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.
• Cool in a pan on a wire rack for 10 minutes.
• Top with cinnamon honey butter (recipe follows). Serve immediately.

For the Cinnamon Honey Butter

• In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.

Notes

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Honey Butter Dinner Rolls appeared first on Grandbaby Cakes.

Homemade dinner rolls are necessary in my family. My Big Mama always made the best, and she had yeast rolls down to a science. Since learning her techniques, I knew I had to develop a recipe that would live up to those high standards. I’ve played around with various ingredients to make rolls that have different textures and flavors, and that’s how this potato rolls recipe was born!

I love that you can make it with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. And the herby butter glaze just takes it over the top!

The Lowdown on These Potato Rolls

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking to golden perfection

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: Buttery and savory, with a herby garlic touch

Skill Level: Beginner-friendly! If you can roll dough and set your oven to 375, you’re good to go

Fluffy and Tender

Thanks to the mashed potatoes, these potato rolls come out extra soft and fluffy. They’ve got that perfect balance of tender on the inside, with just a little bit of a golden crust on the outside.

Make-Ahead for the Win

These rolls rise overnight, so you can prep the dough the day before and have one less thing to juggle on a busy day.

Beginner Recipe

You don’t even have to activate yeast separately, which means less time worrying and more time relaxing. Just mix everything together, let it rise, and boom! Easy potato dinner rolls.

Ingredients you’ll need to make Potato Rolls

For the Potato Rolls

• All-Purpose Flour: The base for the rolls, giving them structure and that perfect texture.
• Cane Sugar: Just a lil’ sweetness to balance the buttery goodness.
• Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
• Kosher Salt: If you’ve only got table salt, use a bit less.
• Mashed Potatoes: Here’s where y’all can get creative! Use leftover mashed potatoes, sweet potatoes, or even canned potatoes if you’re in a pinch. They all work great and add tons of moisture.
• Warm Water: Helps bring the dough together and activates the yeast without any extra steps.
• Eggs: Adds richness to the dough.
• Unsalted Butter: Melted down and mixed into the dough for extra softness.

For the Herb Butter Glaze

• Salted Butter: To brush over the rolls fresh outta the oven. It melts into every crevice and adds even more buttery goodness.
• Rosemary, Oregano, and Thyme: Dried herbs crushed up for maximum flavor.
• Garlic: Freshly minced for that fragrant, garlicky kick.

How to make Potato Rolls

Step 1: Mix the Dough and Bake

1

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.

2

Stir together the mashed potatoes and melted butter in a separate bowl.

3

Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

4

Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

5

Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.

6

Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.

7

Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.

Step 2: Butter Them Up!

8

Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant.

9

Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!

What to serve with potato dinner rolls

• Soups on Deck: These fluffy potato rolls are perfect for dunkin’ in something warm and cozy like chicken noodle soup, beef stew, or even brisket chili!
• Pasta Night: Carbs on carbs, baby! Serve these rolls with a big ol’ bowl of creamy garlic pasta, baked ziti, or a cheesy baked spaghetti.
• Holiday Leftover Sliders: Got leftover turkey, ham, or prime rib from the holidays? Potato yeast rolls are perfect for making mini sliders!
• Comfort Classics: These rolls pair perfectly with classic Southern dishes like fried chicken, pot roast, or turnip greens.

Menu Option: Complete Meal With Potato Rolls

This chicken fried steak is the best country fried steak on the web! It’s crunchy, crispy, flavorful and tender.

These cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese.

This is the best fried corn recipe, boos! Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar.

This apple cider donut cake is a moist and spiced bundt made with both apple cider and applesauce that’s baked to tender perfection then coated in butter and cinnamon sugar.

Recipe Substitutions

• Flour: Swap out some of the all-purpose flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
• Butter: Only have salted butter? Go ahead and use it, just cut back on the salt in the dough.
• Herbs: Switch ’em out for dried parsley, basil, or dill for a different flavor twist on the herb butter.
• Sugar: Cane sugar can be replaced with regular granulated sugar.

Recipe Variations and Additions

• Cheesy Garlic Bread Rolls: Add a layer of shredded mozzarella or cheddar on top before baking, and brush the rolls with some extra garlic butter. Thank me later!
• Sweet Potato Spice Rolls: If you’re using sweet potatoes as the base, sprinkle in some cinnamon, nutmeg, or a pinch of cloves to turn these into a lightly sweet, spiced dinner roll.
• Everything Seasoning: Swap the herb butter for a sprinkle of everything bagel seasoning on top before baking.
• Loaded Rolls: Mix in some cooked, crumbled bacon or chopped ham to the dough.

Expert Tips and Tricks for making the best potato rolls recipe

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

How to store Potato Rolls

Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.

How long will Potato Rolls last in the fridge?

At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.

Can I freeze potato yeast rolls?

You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!

Frequently asked questions

These Potato Rolls are gonna be the MVP of your meal, boos! Soft, buttery, and perfect for soppin’ up all the goodness on your plate. So go on, make ’em once, and I bet you’ll be looking for reasons to whip up mashed potatoes just for these rolls!

More Dinner Roll Recipes

• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)
• Honey Butter Dinner Rolls
• Cheddar and Rosemary Dinner Rolls
• Pizza Rolls Recipe

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Potato Rolls

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Course Bread, Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 rolls

Calories 536kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans

Ingredients

For the Potato Rolls

• 6 cups all-purpose flour sifted
• 1/2 cup cane sugar
• 2 tbsp instant yeast
• 2 tsp kosher salt
• 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
• 1 cup water warm
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted

For the Herb Butter Glaze

• 1/2 cup salted butter melted
• 2 tsp dried rosemary crushed and finely chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves finely minced

Instructions

For the Rolls

• This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
• In a separate bowl, stir together the mashed potatoes and melted butter.
• Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
• Mix on low speed until a dough forms, about 4 minutes.
• Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
• Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
• Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
• Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
• Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
• Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
• Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

For the Herb Butter

• In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

Notes

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg

The post Potato Rolls appeared first on Grandbaby Cakes.